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Brooklyn Lager Clone BYO

189 calories 21 carbs
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Your Own Magazine
Calories: 189 calories (Per 355mL)
Carbs: 21 g (Per 355mL)
Created Friday January 29th 2016
1.057
1.017
5.31%
35.74
9.08
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
11.18 kg German - Pilsner11.18 kg Pilsner 38 1.6 85.7%
1.05 kg German - Munich Dark1.05 kg Munich Dark 37 15.5 8%
0.82 kg American - Caramel / Crystal 60L0.82 kg Caramel / Crystal 60L 34 60 6.3%
13.05 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
73.68 g Willamette73.68 g Willamette Hops Pellet 4.6 Boil 75 min 18.32 18%
24.47 g Cascade24.47 g Cascade Hops Pellet 7.5 Boil 30 min 7.3 6%
34.21 g Vanguard34.21 g Vanguard Hops Pellet 5.6 Boil 30 min 7.62 8.4%
36.84 g Hallertau Mittelfruh36.84 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 2 min 0.6 9%
36.84 g Saphir36.84 g Saphir Hops Pellet 4.25 Boil 2 min 0.68 9%
36.84 g Cascade36.84 g Cascade Hops Pellet 7.5 Boil 2 min 1.21 9%
55.26 g Cascade55.26 g Cascade Hops Pellet 7.5 Dry Hop 10 days 13.5%
110.53 g Hallertau Mittelfruh110.53 g Hallertau Mittelfruh Hops Pellet 3.75 Dry Hop 10 days 27%
 
Mash Guidelines
Amount Description Type Temp Time
65.8 L Infusion 47 °C 20 min
65.8 L Infusion 57 °C 5 min
65.8 L Infusion 69 °C 35 min
65.8 L Infusion 77 °C 5 min
Starting Mash Thickness: 5 L/kg
 
Other Ingredients
Amount Name Type Use Time
2.63 tsp Yeast nutrition Other Boil 10 min.
2.63 each Whirlfloc Other Boil 10 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °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.)

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-01-30 11:55 UTC
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