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Roll Over Beethoven

168 calories 16.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.43 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Mike
Hop Utilization: 99%
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Wednesday February 5th 2020
1.051
1.012
5.1%
18.1
15.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Weyermann - Munich Type I1.5 lb Munich Type I 38 6 15.8%
3.50 lb German - Vienna3.5 lb Vienna 37 4 36.8%
3.50 lb Weyermann - Pilsner3.5 lb Pilsner 36 1.5 36.8%
1 lb Weyermann - CaraAroma1 lb CaraAroma 36 140 10.5%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.51 oz BSG - German Northern Brewer0.51 oz German Northern Brewer Hops Pellet 8.6 Boil 60 min 16.78 33.8%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 1.7 Boil 5 min 1.3 66.2%
1.51 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 1 hr.
1.56 ml Lactic acid Water Agt Mash 1 hr.
2.60 g Baking Soda Water Agt Mash 1 hr.
1.75 g Chalk Water Agt Mash 1 hr.
3.80 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.40 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 394 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.8 oz       Temp: 68 °F       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
beta Temperature 125 °F 147 °F 30 min
alpha Temperature 147 °F 162 °F 30 min
mash out Temperature 162 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.24 g | 37 qt) 8.87 35.5  
Mash volume with grains (equipment estimates 10 g | 40 qt) 9.63 38.5  
Grain absorption losses -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 7.43 29.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.87 35.5
Equipment Profile Used: System Default
 
Notes

-Off white persistent head. Deep amber color.

  • Light dry body, toasty/malt flavor.
    -No caramel/sweetness.
  • Hops presence is low but crisp aftertaste.
  • Moderate carbonation.
  • An O-fest yeast can be substituted if you prefer a more malt flavor.
    -Adjust the carafa or pale chocolate for color & more/less toast flavor.

    WLP940 Mexican lager yeast is an excellent yeast for this beer. Crisp and very clean. Malt and hops shine.

    4-6 weeks lagering balances out the malt and toasty flavors.
    Sub 1 lb 2-row and add up to 15% corn, (~1lb) for a "Dos Equis Amber" but I prefer this beer without.

    Mash-in 125. Heat to 147F – Hold 30 minutes. Heat to 162F – Hold 30 minutes. Heat to 170F – Mash-out temp
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  • Last Updated: 2025-03-22 12:22 UTC