BrewBlog: Danuber
Specifics
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
0.5 tsp Yeast Nutrient @ 15 minutes  
1 Whirlfloc @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: German lager
Manufacturer: Fermentis
Product ID: Saflager W-34/70
Type: Lager
Flocculation: High
Attenuation: 80%
Alcohol Tolerance: Medium
Temperature Range: 53–59°F
Amount: 2000 ml
Equipment Profile

Tall cooler

Batch Size: 5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: .4 gallons
Efficiency: 80% Mash Tun Weight: 10 pounds
Hop Utilization: 100% Mash Tun Volume: 7 gallons
Loss: .5 gallons Mash Tun Specific Heat: .3 Cal/gram per °C
Notes:

Suitable for standard mashes that finish below 1.9 qt/lb with 12 pounds of grain.

Preheat with 9F-gallons

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
NB Dead Ringer Jun 29, 2014
Danuber Feb 2, 2014
Maibock Feb 1, 2014
MW Autumn Amber Jan 11, 2014
California Common Jan 11, 2014
Dubbel Nov 10, 2013
Weizenbock Nov 9, 2013
Belgian Pale Ale Nov 3, 2013
<< <  More  1 2 3 4 [5] 6 7 8 9 > >>
Dustin's Brew Status
Gout Stout (2013)Bottled
Gout Stout (2014)Bottled
Gout Stout (2015)Bottled
Grand CruBottled
HefeweizenOn Tap
NB Dead RingerOn Tap
California CommonPrimary
DanuberPrimary
Gout Stout (2016)Primary
NB Dead RingerPrimary
OtisPrimary
Belgian Pale AleSecondary