2013 Faustuv dum

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 60 min 28.0 IBUs 46.3 EBC 1.054 1.009 5.9 %
Actuals 1.054 1.017 4.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Mørk tjekkisk lager 2 E 1.045 - 1.1 0.995 - 1.02 22 - 30 2 - 19.7 1 - 2.8 5 - 12 %

Fermentables

Name Amount %
Pilsner Malt (611,201) 2 kg 35.4
Munich Malt Type 1 (611,601) 1.4 kg 24.78
CARA AROMA (612,201) 780 g 13.81
CARA PILS (612,001) 400 g 7.08
Wheat Malt (615,001) 390 g 6.9
CARA MUNICH 2 (Cara Crystal) (612,501) 300 g 5.31
Flaked Oat (varmvalset havre) (639,301) 230 g 4.07
Rye Malt, 626,101 150 g 2.65

Hops

Name Amount Time Use Form Alpha %
Perle (Hallertau) (1,142) 14 g 60 min Boil Pellet 7
Perle (Hallertau) (1,142) 14 g 30 min Boil Pellet 7
Saaz (1,158) 44 g 15 min Boil Leaf 4
Saaz (1,158) 44 g 5 min Boil Leaf 4

Miscs

Name Amount Time Use Type
Klar Urt (0,861) 12.00 g 15 min Boil Fining
Klar Urt (0,861) 12.00 g 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Pilsen Lager (2007) Wyeast Labs 73% 8.89°C - 13.33°C

Mash

Step Temperature Time
Stage 1 45°C 20 min
Stage 2 63°C 70 min
Mash Out 76°C 15 min

Fermentation

Step Time Temperature
Primary 21 days 12°C
Secondary 21 days 4°C
Aging 21 days 12°C