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BOHEMIAN DARK LAGER BRAUMEISTER 20 L

178 calories 18 carbs
Beer Stats
Method: BIAB
Style: Czech Dark Lager
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: AnteK
Calories: 178 calories (Per 355mL)
Carbs: 18 g (Per 355mL)
Created Sunday February 21st 2016
1.054
1.013
5.49%
22.4
46.97
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3.5 kg German - Vienna3.5 kg Vienna 37 4 65.4%
1 kg German - Munich Light1 kg Munich Light 37 6 18.7%
300 g German - CaraMunich II300 g CaraMunich II 34 46 5.6%
300 g German - Dark Munich300 g Dark Munich 36 10 5.6%
250 g German - Carafa II250 g Carafa II 32 425 4.7%
5.35 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 90 min 11.76 33.3%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 30 min 8.45 33.3%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 5 min 2.19 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
25 L Temperature 65 °C 90 min
L Infusion 75 °C 15 min
3 L fly sparge Sparge 75 °C --
 
Other Ingredients
Amount Name Type Use Time
1 each Yeast Nutrient Fining Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 420 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced carbonation       CO2 Level: 2.5 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Notes

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 10˚C - 5 days to diacetyl rest at 20˚C.
Rack to secondary and lager for at least five weeks at 40 °F (4.4 °C) or below.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-01-09 19:11 UTC
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