BrewBlog: Danuber
Specifics
Reference
Style:
Brewer: Dustin Zastera
Brew Date: February 2, 2014
Yield: 5 gallons
Reference
Color (SRM/EBC):
11.8/23.2
Bitterness (Calc): 25.3 IBU (Tinseth)
BU/GU: 0.48
Calories: 175 (12 ounces)
ABV: 5.3%
ABW: 4.2%
Batch No: 109
OG: 1.053
OG (Plato): 13.1° P
Target OG: 1.054
Reading 1: 1.020  (8 days)
FG: 1.013
FG (Plato): 3.32° P
Target FG: 1.013
Real Extract: 5.09° P
App. Atten.: 74.7%
Real Atten.: 61.2%
General Information
Method: All Grain

Based on David Berg's comments at:

http://www.byo.com/stories/article/indices/19-brewing-tips/1935-vienna-lager-tips-from-the-pros

Per the article:

  • 22 IBU of Liberty from FWH and early boil
  • Rahr 2-row base with some munich, mid crystal, and 0.5% black malt (for color)
  • 12-14 Plato OG (1.053)
  • 7 day ferment, 21 day lagering
Reported color 14-16 SRM.
Decoction at mash out to increase color.

 

Comments

2-2-2014 - hit all numbers and volumes.  Into the primary at 1.053, 68F.

2-3-2014 - Blowout - just enough to fill the airlock.  It appears to have receded enough to go back to a regular airlock.  Indicated temperature 60F. 

2-4-2014 - Still rolling, indicated temperature at 58F.

2-10-2014  -Transfer to secondary.  Reading at 8.2B (1.020)

3-2-2014 - Kegged.

4-27-2014 - Completed.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: California Lager
Manufacturer: Wyeast
Product ID: 2112
Type: Lager
Flocculation: High
Attenuation: 69%
Temperature Range: 58–68°F
Amount: 2000 ml
Water Profile

Hastings, Minnesota

Calicum: 55 ppm
Bicarbonate: 196 ppm
Sulfate: 7.9 ppm
Chloride: 8.9 ppm
Sodium: 3 ppm
Magnesium: 24 ppm
PH: 7.4%
Notes:

Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP

Procedure

Mash in with 3 gallons water at 166F to hit a mash temperature of 152F.  Rest 60 minutes.  Mash out with 1.5 gallons boiling water to hit 169F.  Rest 10 minutes and drain the tun.  Sparge with 3.5 gallons of water at 170.

Fermentation
Primary: 8 days @ 59° F
Tasting Reviews
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