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BrewBlog: Danuber

Specifics

Style:

Category:	European Amber Lager
Number:	03A

Characterized by soft, elegant maltiness that dries out in the finish to avoid becoming sweet.

Commercial Examples: Great Lakes Eliot Ness, Boulevard Bob's 47 Munich-Style Lager, Negra Modelo, Old Dominion Aviator Amber Lager, Gordon Biersch Vienna Lager, Capital Wisconsin Amber, Olde Saratoga Lager, Penn Pilsner.

Brewer:

Dustin Zastera

Brew Date:

February 7, 2015

Yield:

5.2 gallons

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:

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

Method:

All Grain

Comments

Yeast taken from the Maibock.

Yeast taken from the Maibock.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

5.00 pounds

Rahr Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

54.4% of grist

3.50 pounds

Weyermann Dark Munich

Color (L):	15.5 °L
Info/Use:	Not provided.

38.1% of grist

0.07 pounds

British Black Patent Malt

Color (L):	500-600 °L
Info/Use:	Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

0.8% of grist

0.63 pounds

Simpsons Caramalt

Color (L):	34 °L
Info/Use:	A British malt similar to American or Belgian crystal malts.

6.8% of grist

9.20 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5.2 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.9 gallons	5.2 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	9.2 pounds
Grain Absorbtion:	2.0 gallons
Total Water Needed:	9.9 gallons	6.9 gallons (runoff) + 2 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	3.1 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.8 gallons	9.9 gallons (total water) – 3.1 gallons (mash water)

)

100% of grist

Hops

1.50 ounces

Liberty

Region:	United States
AAU Range:	2 - 5%
Notes:	Fine, very mild aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker, Mt. Hood, Crystal
Example:	Lager, Pilsner, Bock, Wheat; Pete's Wicked Lager

4.8% Pellets @ 60 minutes
Type: Bittering
Use: Boil

7.2 AAUs

1.50 ounces

Total Hop Weight

7.2 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

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.

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

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