Vienna Lager 2017 – Vienna Lager (7 A)

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Type: All Grain
Batch Size: 10.00 l
Boil Size: 16.69 l
Boil Time: 90 min
End of Boil Vol: 12.43 l
Final Bottling Vol: 9.17 l
Fermentation: Vienna lager 2017
Date: 19 Feb 2017
Brewer: Sarah
Asst Brewer:
Equipment: Pot ( 5 Gal/19 L) – Mini-BIAB
Efficiency: 60.00 %
Est Mash Efficiency: 71.6 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
1.00 ml Phosphoric Acid 85% (Mash 60.0 mins) Water Agent 1
0.50 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 2
3000.00 g Vienna (BestMälz) (8.0 EBC) Grain 3 100.0 %
35.00 g Saaz [3.00 %] – Boil 60.0 min Hop 4 22.6 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 6
1.0 pkg Bavarian Lager (Mangrove Jack's #M76) Yeast 7

Gravity, Alcohol Content and Color

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 22.6 IBUs
Est Color: 12.8 EBC
Measured Original Gravity: 1.053 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.6 %
Calories: 494.4 kcal/l

Mash Profile

Mash Name: Decoction Mash, Double
Sparge Water: 7.17 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.65
Measured Mash PH: 5.65
Total Grain Weight: 3000.00 g
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition: 4.0 ml Phosphoric Acid (85%)
Sparge Acid Addition: 0.0 ml Phosphoric Acid (85%)
Mash Steps

Name

Description

Step Temperature

Step Time
Protein Rest Add 12.52 l of water at 65.6 C 62.0 C 20 min
Saccharification Decoct 2.29 l of mash and boil it 68.0 C 20 min
Saccharification Decoct 0.40 l of mash and boil it 68.9 C 20 min
Mash Out Heat to 77.0 C over 10 min 77.0 C 5 min

Sparge: Fly sparge with 7.17 l water at 75.6 C

Mash Notes: Used for some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 53.92 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Vienna lager 2017
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Bottle with 53.92 g Corn Sugar
Carbonation (from Meas Vol): Bottle with 111.33 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 8.0 C

Notes

Created with BeerSmith

About

Sarah is an experienced home brewer, a qualified BJCP beer judge, organiser of the Welsh National Homebrew Competition and sometimes Brewtuber under her home brewery name, Daft Cat Brewing

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