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Danuber

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed October 18, 2017

Specifics
Style: Vienna Lager
Brewer: Dustin Zastera
Brew Date: May 23, 2017
Yield: 5.2 gallons
Color (SRM/EBC): 11.8/23.2
Bitterness (Calc): 25.3 IBU (Tinseth)
Batch No: 142
Target OG: 1.051
Status: Primary
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
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
Non-Fermentables
0.5 tsp Yeast Nutrient @ 15 minutes  
1 Whirlfloc @ 15 minutes  
Hops
1.00 ounces Liberty 4.8% Pellets @ 60 minutes
Type: Bittering
Use: First Wort
4.8 AAUs
0.40 ounces Cascade 7% Pellets @ 60 minutes
Type: Bittering
Use: First Wort
2.8 AAUs
1.40 ounces Total Hop Weight 7.6 AAUs
Boil
Total Boil Time: 60 minutes
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
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: 5.6  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6.2  
Post-Boil Amount: 5.2  
Boil Time: 60  
Original Gravity: 1.051 / 12.6° P  
     
     
     
     
Brew Day Notes
 

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