PL | EN
5# Ulvöspinel - German Lager
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14.7Gravity BLG
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25IBU
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6.1 %ABV
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4.2SRM
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All GrainType
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Style
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Brewer
Batch size
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38 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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48.1 liter(s)Boil size
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10 %Boil loss
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13.3Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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80 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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31.5 liter(s)Mash size
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42 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
65.5 C | 60 min |
70 C | 30 min |
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StatusBrewed
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SECONDARY
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MASH
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FINISHED
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Fermentables
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
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
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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