Brooklyn lager from BYO Beer Recipe | All Grain Vienna Lager by KetilP | Brewer's Friend
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Brooklyn lager from BYO

146 calories 13.8 g 330 ml
Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Brew Your Own Magazine
Calories: 146 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Wednesday May 17th 2017
1.048
1.010
5.1%
29.7
11.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.70 kg German - Pilsner4.7 kg Pilsner 38 1.6 82.6%
0.50 kg German - Munich Dark0.5 kg Munich Dark 37 15.5 8.8%
0.39 kg American - Caramel / Crystal 60L0.39 kg Caramel / Crystal 60L 34 60 6.9%
0.10 kg German - Pale Wheat0.1 kg Pale Wheat 39 1.5 1.8%
5.69 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Willamette24 g Willamette Hops Pellet 4.6 Boil 75 min 14.6 13%
11.75 g Cascade11.75 g Cascade Hops Pellet 7.5 Boil 30 min 6.28 6.4%
16.42 g Vanguard16.42 g Vanguard Hops Pellet 5.6 Boil 30 min 6.56 8.9%
17.68 g Hallertau Mittelfruh17.68 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 2 min 0.55 9.6%
17.68 g Saphir17.68 g Saphir Hops Pellet 4.25 Boil 2 min 0.63 9.6%
17.68 g Cascade17.68 g Cascade Hops Pellet 7.5 Boil 2 min 1.11 9.6%
26.52 g Cascade26.52 g Cascade Hops Pellet 7.5 Dry Hop 10 days 14.4%
53.05 g Hallertau Mittelfruh53.05 g Hallertau Mittelfruh Hops Pellet 3.75 Dry Hop 10 days 28.7%
184.78 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion -- 47 °C 20 min
19 L Infusion -- 57 °C 5 min
19 L Infusion -- 69 °C 35 min
19 L Infusion -- 77 °C 5 min
Starting Mash Thickness: 5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1.26 tsp Yeast nutrition Other Boil 10 min.
1.26 each Whirlfloc Other Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 429 B cells required
0.00 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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  • Public: Yup, Shared
  • Last Updated: 2017-05-22 11:04 UTC
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