PL | EN

  1. Dashboard
  2. Public recipes
  3. 5# Ulvöspinel - German Lager

5# Ulvöspinel - German Lager

0
Print

Batch size

  • 38 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 48.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 31.5 liter(s)
    Mash size
  • 42 liter(s)
    Total mash volume

Steps

Temp Time
65.5 C 60 min
70 C 30 min

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members have fully automated inventory stock tracking? Become a PRO member!

Fermentables

14.7 BLG
6.1% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Best Pilsen 9 kg 85.7% 80.5 % 4
Grain BESTMALZ - Best Vienna 1 kg 9.5% 80.5 % 9
Grain Bestmalz Carmel Pils 0.5 kg 4.8% 75 % 5
Sum 10.5 kg

Hops

25 IBU

Bitterness ratio 0.42 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau 110 g 60 min 4.2 %

Yeasts

Name Type Form Amount Laboratory
FM31 Bawarska Dolina Lager Slant 200 ml Fermentum Mobile

Notes

  • Pierwsza warka po 2 tygodniach burzliwej dawała H2S-em. Zobaczyć jak po 3 miesiącach w butelkach. Jeżeli dalej będzie czuć, to następnym razem w takim przypadku wrzucić na tydzień cichej.

    Rozcieńczyć do 12.5 BLG.

    Dodano 1 kg Wiedeńskiego, bo został po lagerze wiedeńskim.

    110 g Hallertau + 40 g Lubelskiego.

    Fermentacja w trybie przyspieszonym - 10 dni 10 st. C, 3-4 dni 16 st.C, 1 dzień 1 st. C.
    Na podstawie:
    https://www.brewersfriend.com/2010/08/29/german-lager-recipe-all-grain/

    Procedure

    Mash at 150F (65.5C) for 60 minutes, then 158F (70C) for 30 minutes.

    90 minute boil.

    Ferment for 3 weeks in the primary, before racking, pull it out of the fridge and let it warm to room temperature for 2 days (dialectal rest). Rack it, and leave it around 36F for 4-6 weeks.

    I then keg it, force carbonate, and after about 3 months it is ready to drink. The beer tastes strange when it is green. It really needs the extra time to settle down. Be patient with it!
    Jan 26, 2021, 5:58 PM

Discussion