Recipe: Danuber
Specifics
Reference
Style:
Contributor: Dustin Zastera
Yield: 5 gallons
Reference
Color (SRM/EBC):
11.8/23.2
Bitterness (Calc): 24.5 IBU (Tinseth)
BU/GU: 0.45
Calories: 178 (12 ounces)
ABV: 5.5%
ABW: 4.3%
OG: 1.054
OG (Plato): 13.33° P
FG: 1.013
FG (Plato): 3.32° P
Real Extract: 5.13° P
App. Atten.: 75.1%
Real Atten.: 61.5%
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
5.00 pounds 54.4% of grist
3.50 pounds 38.1% of grist
0.07 pounds 0.8% of grist
0.63 pounds 6.8% of grist
9.20 pounds 100% of grist
Reference
Hops
2.00 ounces 3.9% Leaf @ 60 minutes
Type: Bittering
Use: Boil 		7.8 AAUs
2.00 ounces Total Hop Weight 7.8 AAUs
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
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.

Notes

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.

 
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