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Outside the tent Munich Lager

Method: BIAB
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 0.5 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.181 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 146 calories (Per 14oz)
Carbs: 12.1 g (Per 14oz)

Created: Friday January 22nd 2021

Original Gravity:

1.045

Final Gravity:

1.007

ABV (standard):

5.0%

IBU (tinseth):

36.1

SRM (morey):

7.7

Mash pH

5.4

Cost $

8.16

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3.50 lb	Bestmalz - BEST Munich3.5 lb BEST Munich	$ 2.00 / lb $ 7.00	37	6.3	100%
3.50 lbs / $ 7.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
5 g	BSG - Magnum5 g Magnum Hops	$ 2.49 / oz $ 0.44	Pellet	12.8	First Wort	0 min	28.19	25%
10 g	Northern Brewer - Hallertau10 g Hallertau Hops	$ 1.37 / oz $ 0.48	Pellet	4	Boil	15 min	7.95	50%
5 g	Northern Brewer - Hallertau5 g Hallertau Hops	$ 1.37 / oz $ 0.24	Pellet	4	Boil at 212 °F	0 min		25%
20 g / $ 1.16

Show Summary View

Amount	Variety	Cost	IBU	Bill %
5 g	BSG - Magnum (Pellet) 5 g Magnum (Pellet) Hops	$ 2.49 / oz $ 0.44	28.19	25%
15 g	Northern Brewer - Hallertau (Pellet) 15 g Hallertau (Pellet) Hops	$ 1.37 / oz $ 0.72	7.95	75%
20 g / $ 1.16

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 gal		Strike	146 °F	146 °F	40 min
		Steeping	146 °F	156 °F	20 min

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 g	Gypsum	Water Agt	Mash	1 hr.
0.25 each	Whirlfloc	Water Agt	Boil	15 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	10 Tbsp	Cost:	$ 0.00 / each $ 0.00
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	53 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 127 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.23 psi Temp: 36 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Munich (decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	20	4	75	52	29
Mash Chemistry and Brewing Water Calculator

Notes

Dough in when water hits 130. You want to mash for an hour at 150. Turn temp to 168 and once it hit 168 take out the bag.

Ferment at 50-55 for 5 days and let raise to 64 for 5 days.

Last Updated and Sharing

263

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Brews

Public: Yup, Shared
Last Updated: 2022-01-08 20:30 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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