Quatch

Franconian-Style Rotbier Brewers Association 2021 – European Origin Lager

OG
1.057
FG
1.013
SRM
13.2
ABV
6.4%
IBU
27.5
Batch #
2026-08.5
Batch Size
11.00 gal
Boil Time
90 min
Status
On Tap
Brew Date
May 17, 2026
Tap Date
September 16, 2026
Conditioning
Keg
BU/GU
0.48
Carbonation
2.6 vol
ABW
4.6%
Kcal
188 12 oz
Real Extract
5.2° P
Attenuation
76.4% apparent
62.9% real

Fermentables

MarsGambrinus
24.00 lbs|100%
Type
Grain
Origin
Canada
Color
15.5 SRM
PPG
79.0
100%

Hops

2.00 oz
Saaz 2.6%
90 min First Wort
1.25 oz
Magnum 12.5%
60 min Boil
4.25 oz
Saaz 2.6%
10 min Boil

Non-Fermentables

3.00 g
Calcium Chloride (CaCl2) Water Agent
Mash
3.00 g
Epsom Salt (MgSO4) Water Agent
Mash
3.00 g
Gypsum (CaSO4) Water Agent
Mash
3.00 ml
Lactic Acid Water Agent
Mash
2.50 g
Calcium Chloride (CaCl2) Water Agent
Sparge
2.50 g
Epsom Salt (MgSO4) Water Agent
Sparge
2.50 g
Gypsum (CaSO4) Water Agent
Sparge
3.00 ml
Lactic Acid Water Agent
Sparge

Yeasts

159 g
Saflager LagerW-34/70
Fermentis

Equipment ProfileThe Beer Cellar Brewery & Tap House (copy)

Batch Size
11.00gal
Boil Volume
14.30gal
Boil Time
90min
Evaporation Rate
8.39%per hour
Hop Utilization
100%
Trub Chiller Loss
1.00gal

Mash Profile Max fermentability with highest yield

Ideal Grain Temp
68°F

Mash Steps

Step 1
Maltose Rest40 min
145°F
Step 2
Dextrinization Rest45 min
158°F
Step 3
Mash Out10 min
168°F

Fermentation and Aging

14 days
Primary
53°F
3 days
Secondary
62°F
4 days
Tertiary
34°F
30 days
Age
34°F

General Info

Ferment at 53, keg day 13 and lager 5 weeks at 34. Buddy Brew 2026 SMaSH with Matt Lawlor - brewed at Matt's house.

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