Brewer's Friend

Print

Roll Over Beethoven

158 calories 16.4 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.44 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Mike
Hop Utilization: 99%
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Wednesday February 5th 2020
1.048
1.012
4.8%
19.0
10.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Weyermann - Munich Type I2 lb Munich Type I 38 6 22.2%
3 lb German - Vienna3 lb Vienna 37 4 33.3%
3.50 lb Weyermann - Pilsner3.5 lb Pilsner 36 1.5 38.9%
0.50 lb Weyermann - CaraAroma0.5 lb CaraAroma 36 140 5.6%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.64 oz Artisan - Perle0.64 oz Perle Hops Pellet 7.1 Boil 60 min 17.69 39%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 1.7 Boil 5 min 1.32 61%
1.64 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Gypsum Water Agt Mash 1 hr.
3.77 ml Lactic acid Water Agt Mash 1 hr.
2.75 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.
2 g Epsom Salt Water Agt Mash 1 hr.
0.53 g Slaked Lime 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) 372 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 9.19 g | 36.7 qt) 8.82 35.3  
Mash volume with grains (equipment estimates 9.91 g | 39.6 qt) 9.54 38.1  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 7.44 29.8  
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: 8.82 35.3
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 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
Last Updated and Sharing
 
1,372
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-05-28 13:47 UTC