Brooklyn Lager Clone | Vienna Lager

  • Lista de fermentables
  • 3,781 Kg - Malta Pale (2 Row) US (86.10%)
  • 0,342 Kg - Malta Munich I (7.80%)
  • 0,268 Kg - Malta Crystal - 60L (6.10%)
  • Lista de Lúpulos
  • 28 g. - Willamette (5.0% AA) (75 minutos) (19.2 IBU)
  • 12,6 g. - Vanguard (6.0% AA) (35 minutos) (8.2 IBU)
  • 9,3 g. - Cascade (5.0% AA) (35 minutos) (5.1 IBU)
  • 14 g. - Hallertau / Hallertauer Mittelfrüh (5.0% AA) (2 minutos) (0.7 IBU)
  • 14 g. - Cascade (5.0% AA) (2 minutos) (0.7 IBU)
  • 14 g. - Saphir (3.0% AA) (2 minutos) (0.4 IBU)
  • 42 g. - Hallertau / Hallertauer Mittelfrüh (5.0% AA) (10 días) DryHop
  • 21 g. - Cascade (5.0% AA) (10 días) DryHop
  • Macerado
  • Macerado simple a 69 ºC
  • Hervido
  • Hervido durante 75 minutos
  • Enfriado
  • Enfriado al apagar sin Hop Stand o Whirpool
Clonar a mis recetas
  • Litros: 19.0
  • DI: 1.052
  • DF: 1.013
  • IBU: 34.3
  • Alcohol: 5.23%
  • Color: 7.11 SRM
  • Levadura: Levadura Lager
  • Valoración

Descripción del autor

This is a classic American interpretation of a Vienna-style lager, described by Brooklyn Brewery as amber-gold in color and displaying a firm malt center supported by a refreshing bitterness and floral hop aroma.

Directions:
We recommend mashing in the grain to a starch conversion temperature of 156° F (69ºC) or higher. This strategy will help to achieve the body and mouthfeel we aim for. Another important element is our 75-minute boil, which may lead to excess color and flavor development if you are working over a very strong, direct flame.

After your wort has cooled to 55° F degrees, you’re ready to pitch your favorite lager yeast! About 10 days prior to bottling or kegging, add the dry hops.

https://www.homebrewersassociation.org/homebrew-recipe/brooklyn-brewery-brooklyn-lager/

Visualizaciones de receta: 95

Deja una respuesta