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Danuber

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 29, 2024

Specifics
Style: Vienna Lager
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: 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%
BJCP Style Info: Vienna Lager
O.G.: 1.046 - 1.052
F.G.: 1.010 - 1.014
ABV: 4.5 - 5.7%
Bitterness: 18 - 30 IBUs
Color: 10 - 16 SRM
Info: 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.
General Information
Method: All Grain
Comments

Yeast taken from the Maibock.
Malts and Grains
5.00 pounds Rahr Pale Malt (2-Row) 54.4% of grist
3.50 pounds Weyermann Dark Munich 38.1% of grist
0.07 pounds British Black Patent Malt 0.8% of grist
0.63 pounds Simpsons Caramalt 6.8% of grist
9.20 pounds Total Grain Weight 100% of grist
Hops
1.50 ounces Liberty 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
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
Danuber
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 3.1  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 6.8  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6.9  
Post-Boil Amount: 5.2  
Boil Time: 60  
Original Gravity: 1.049 / 12.1° P  
     
     
     
     
Brew Day Notes
 

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