BrewBlog: Danuber
Specifics
Reference
Style:
Brewer: Dustin Zastera
Brew Date: February 7, 2015
Yield: 5.2 gallons
Reference
Color (SRM/EBC):
11.8/23.2
Bitterness (Calc): 25.3 IBU (Tinseth)
BU/GU: 0.52
Calories: 161 (12 ounces)
ABV: 5.1%
ABW: 4%
Batch No: 120
OG: 1.049
OG (Plato): 12.15° P
Target OG: 1.054
FG: 1.011
FG (Plato): 2.81° P
Target FG: 1.013
Real Extract: 4.5° P
App. Atten.: 76.8%
Real Atten.: 63%
General Information
Method: All Grain
Comments

Yeast taken from the Maibock.

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
print logprint default Output to Beer XML
Dustin's BrewBlogs
All Club BrewBlogs
Altbier Aug 6, 2018
Oktoberfest Aug 6, 2018
California Common Aug 6, 2018
Gout Stout (2017) Dec 28, 2017
Verboden Vrucht Dec 24, 2017
Dead Ringer Dec 22, 2017
Dubbel Dec 16, 2017
Lesser Cru Dec 15, 2017
<< <  More  [1] 2 3 4 5 > >>
Dustin's Brew Status
Gout Stout (2013)Bottled
Gout Stout (2014)Bottled
Gout Stout (2015)Bottled
OtisBottled
Gout Stout (2016)Conditioning
DanuberOn Tap
Dead RingerOn Tap
AltbierPrimary
California CommonPrimary
DubbelPrimary
Gout Stout (2017)Primary
OktoberfestPrimary
Verboden VruchtPrimary
Belgian Pale AleSecondary
California CommonSecondary
Lesser CruSecondary