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Brooklyn Lager Clone BYO

189 calories
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Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Boil Size: 60 liters
Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Your Own Magazine
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1.057
1.017
5.31%
35.74
9.08
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
11.18 kg Pilsner11.18 kg Pilsner 38 1.6 85.7%
1.05 kg Munich Dark1.05 kg Munich Dark 37 15.5 8%
0.82 kg Caramel / Crystal 60L0.82 kg Caramel / Crystal 60L 34 60 6.3%
13.05 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
73.68 g Willamette73.68 g Willamette HopsPellet4.6Boil75 min18.32
24.47 g Cascade24.47 g Cascade HopsPellet7.5Boil30 min7.3
34.21 g Vanguard34.21 g Vanguard HopsPellet5.6Boil30 min7.62
36.84 g Hallertau Mittelfruh36.84 g Hallertau Mittelfruh HopsPellet3.75Boil2 min0.6
36.84 g Saphir36.84 g Saphir HopsPellet4.25Boil2 min0.68
36.84 g Cascade36.84 g Cascade HopsPellet7.5Boil2 min1.21
55.26 g Cascade55.26 g Cascade HopsPellet7.5Dry Hop10 days
110.53 g Hallertau Mittelfruh110.53 g Hallertau Mittelfruh HopsPellet3.75Dry Hop10 days
 
Mash Guidelines
Amount Description Type Temp Time
65.8 LInfusion47 C20 min
65.8 LInfusion57 C5 min
65.8 LInfusion69 C35 min
65.8 LInfusion77 C5 min
Starting Mash Thickness: 5 L/kg
 
Other Ingredients
Amount Name Type Use Time
2.63 tspYeast nutrition2.63 tsp Yeast nutritionOtherBoil10 min.
2.63 eachWhirlfloc2.63 each WhirlflocOtherBoil10 min.
 
Yeast
Amount:
1
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
8.9 - 12.8 °C
Starter:
Yes
Fermentation Temp:
11 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 1053 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 6g/l      
 
Target Water Profile: Stavanger-Langevatn
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 1 4 6 2 68
Mash Chemistry and Brewing Water Calculator
 
Notes
NB! Fast increase in mash temp from 57 to 69. Consider adding hot water to speed up this step.
Pitch yeast at 13C.
Reduce to 11C after 24 hrs.
Increase temp to 16C for 48 hrs at end of fermentation.
When fermentation finishes, lager at 2.2C
After one week of 2.2C, add dry hop for 10 days before bottling.


(Recipe from BYO. Replace pilsner malt for 2-row pale which is not available here.)
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View Count: 3693
Brew Count: 1
Last Updated: 2016-01-30 11:55 UTC
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