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Rusty Barrel Virginia Lager

185 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Saturday June 23rd 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb US - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 86.4%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 13.6%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2 Boil 60 min 8 19.2%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.1 Boil 15 min 8.14 19.2%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 1 min 1.55 38.5%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Leaf/Whole 4.1 Dry Hop 7 days 19.2%
0.20 oz Warrior0.2 oz Warrior Hops Pellet 14.7 Boil 60 min 11.76 3.8%
5.20 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
RB Czech Pils (from AHA)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.16 g | 16.6 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.66 g | 26.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

update :
another idea for making this mor e like sam adams :
https://www.homebrewing.org/assets/images/Recipe_Instructions_2019/ag99-2717.pdf

going to do byo fast ferment approach janFeb2017. reread but start at 44-50 let fermentation go 50% then (remove the probe from the fermentor let it reach ambient temp then...?) raise temp 5 degrees every 12 hours til you get to 65-68. once you get 100% you can crank down to lager temp for 3-5 days then you done. this will take care of diacetyl rest and apparently gets the lager completely done in 2-3 weeks.

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  • Last Updated: 2020-08-12 17:18 UTC