Old Goats Young Strong Lager - Beer Recipe - Brewer's Friend

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Old Goats Young Strong Lager

310 calories 30.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Doppelbock
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 310 calories (Per 12oz)
Carbs: 30.8 g (Per 12oz)
Created: Thursday December 5th 2019
1.093
1.022
10.2%
20.1
23.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
37 lb German - Dark Munich37 lb Dark Munich 36 10 78.7%
1 lb German - Carafa II1 lb Carafa II 32 425 2.1%
1 lb American - Victory1 lb Victory 34 28 2.1%
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 17%
47 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 13.5 Boil 60 min 17.54 33.3%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 2.7 Boil 10 min 2.54 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz oak staves Flavor Secondary 30 days
 
Yeast
White Labs - Old Bavarian Lager Yeast WLP920
Amount:
1 Each
Cost:
Attenuation (avg):
69.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 926 B cells required
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 926 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 gal Temperature -- 144 °F 30 min
Temperature -- 160 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.45 gal (73.79 qt). Suggest reducing strike water volume to 8.24 gal (32.96 qt) and adding 6.45 gal (25.79 qt) sparge/top-off. 14.69 58.8  
Strike water volume at mash thickness of 1.25 qt/lb 14.69 58.8  
Mash volume with grains 18.45 73.8  
Grain absorption losses -5.88 -23.5  
Remaining sparge water volume (equipment estimates 4.05 g | 16.2 qt) 3.94 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.61 g | 50.5 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 18.63 74.5
Equipment Profile Used: System Default
 
Notes

Spilt batch 2124 Wyeast 2308 MUNICH LAGER and WLP 920 Old Bavarian Lager Yeast

Beta amylase rest: 144°F (62°C) for 30 to 45 minutes
Alpha amylase rest: 160°F (71°C) for 30 to 45 minutes
Mash out: 170°F (77°C) for 10 to 15 minutes

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  • Last Updated: 2020-01-29 14:46 UTC