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Sam's Lager Clone

182 calories 18 carbs
Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Efficiency: 75% (brew house)
Source: Brent Desautel
Calories: 182 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created Tuesday June 18th 2013
1.055
1.013
5.52%
24.28
7.47
n/a
 
Brew Log History

Target 55°F
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Fermentables
Amount Fermentable PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 81.8%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 9.1%
0.5 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 4.5%
0.5 lb American - White Wheat 0.5 lb White Wheat 40 2.8 4.5%
11 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 16.53 33.3%
0.5 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 20 min 4.45 16.7%
0.5 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 2.66 16.7%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 1 min 0.63 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
16 strike 168 Infusion 153 °F 60 min
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish moss Fining Boil 15 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Manchester
Mash Chemistry and Brewing Water Calculator
Author: Brent Desautel, Method: All Grain, Style: Vienna Lager, ABV 5.52%, IBU 24.28, SRM 7.47, Fermentables: (Pale 2-Row, Munich - Light 10L, Caramel / Crystal 60L, White Wheat ) Hops: (Tettnanger, Hallertau Hersbrucker) Other: (Irish moss)
Last Updated and Sharing
 
1,096
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2013-07-07 18:10 UTC
Discussion about this recipe:
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W1IA 06/21/2013 at 03:21pm
I had some initial efficiency problems with the Igloo Cooler system. I brewed another batch and was dead on 1.055 and 75% efficiency. I know the wheat is out of characteristic, but It makes a fine addition too head retention. Both batches are in the Keezer at 55 degrees after 24 hours at 70 degs. Once a good ferment was ripping I crashed the batches to 55 degs. They will be in primary for at least 2 weeks the a room temp rest for 24 hours and back to 38 degrees for 6-8 weeks. I have to wait all summer for these. Since I'm tying up my keezer I will be making a Pils Urquell Clone to go with these...got room for 2 more fermenters in the Keezer.


W1IA 07/10/2013 at 11:33pm
After sample I would up the boil hop by 50% and reduce the crystal by 50%. Otherwise a very good lager for a first attempt. Very clean and no diacytal present. The re-pitch and finish ferment was done at 66 degrees and did not produce any off flavors.


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