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Thanks for the (Decoction) Pot, Dan

Category: 3 – European Amber Lager
Brewer: Derrick Flippin

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 32.5 IBUs 12.4 SRM 1.053 1.017 4.7 %
Actuals 1.053 1.01 5.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Vienna Lager 7 A 1.048 - 1.055 1.01 - 1.014 18 - 30 9 - 15 2.5 - 3 4.7 - 5.5 %

Fermentables

Name Amount %
Pilsner (2 Row) Bel 4.625 lbs 37.96
Vienna Malt 4.625 lbs 37.96
Caraamber (Weyermann) 1.435 lbs 11.78
Dark Munich 1.435 lbs 11.78
Midnight Wheat (steep) 1 oz 0.51

Hops

Name Amount Time Use Form Alpha %
Magnum 0.55 oz 60 min Boil Pellet 13.2
Tettnang 1 oz 15 min Boil Pellet 3.9

Miscs

Name Amount Time Use Type
Yeast Nutrient 0.50 tsp 15 min Boil Other
Gelatin 1.00 tsp 1 day Primary Fining

Yeast

Name Lab Attenuation Temperature
German Bock Lager (WLP833) White Labs 73% 48°F - 55°F

Mash

Step Temperature Time
Sacc Rest 158°F 60 min
Saccharification 168°F 15 min

Notes

Mish in at 158ºF and hold for 60 min. Pull a decoction; boil 15 minutes, then add back to main mash, which should equalize at 168ºF. Hold at 168ºF for 10 min.

Carb to 2.5 vol CO2.

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Derek Springer

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