Vienna 3V 1

NHC run continues!  I have stuck with Vienna as a beer to enter in NHC but after having only moderate success with my old Vienna recipe I have decided to start from scratch this time around.  As a North Carolina resident I’m very proud that one our own won Ninkasi last year.  Since one of his gold medal beers was a Vienna I decided to take his recipe as my starting point and modify it based on how I brew.

Recipe Info
Recipe: vienna 3v 1
Style: Vienna Lager 7A BJCP 2015
Date: 09-18-2016

Recipe

Guideline Min

Guideline Max

OG

1.052

1.048

1.055

FG

1.010

1.010

1.014

Color

12.1

9.0

15.0

ABV

5.5

4.7

5.5

IBU

28.0

18.0

30.0

Brewery Info
Efficiency: 72 %
Attenuation: 80 %

Mash Info
Weight: 13.063 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.08 G
Volume: 7.13 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.044
Predicted Mash Run-off: 4.91 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 6.5 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

5.000 Lb

38.0 %

CHÂTEAU PILSEN 2RS

81.0

1.5

5.000 Lb

38.0 %

Vienna (Weyermann)

76.1

4.1

1.500 Lb

11.0 %

Caraamber (Weyermann)

80.1

36.0

1.500 Lb

11.0 %

Munich Dark (Weyermann)

76.1

12.7

0.062 Lb

0.0 %

Midnight Wheat Malt

0.0

550.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.6 Oz

Magnum

12.0

60 mins

Boil

22.0

1.0 Oz

Tettnang (Tettnang Tettnager)

4.0

15 mins

Boil

6.0

Yeast

Amount

Name

1.000 unit

German Bock Lager White Labs WLP833

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.42

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

73

3

21

74

97

46

Sparge

7

3

21

11

24

46

Final

71

4

29

74

101

64

Target

75

0

0

0

0

0

Mash Water
Total Water Treated: 6.082 G
Percent RO / Distlled: 0 %
Water Used: 6.082 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 2.0 g
Lactic Acid: 2.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 2.842 G
Percent RO / Distlled: 0 %
Water Used: 2.842 G

Sparge Water Adjustments

Notes
152f 60 mins
168f 10 mins

3 weeks 50f
4 weeks lagering

Carb to 2.5 volumes

12/20/16 made 1.5L starter of WLP833
12/22/16 normal brew day on new 3 Vessel (3V) electric HERMS system
12/23/16 8am no activity but looks like kreusen is forming so maybe a leak
6pm replaced cap is now slow steady bubbling w/ thin kreusen
12/24-26/16 kreusen formed, steady bubbling
12/31/16 kreusen starting to drop.  slow steady bubbling
1/1-5/17 ~5 sec
1/7/17 started d rest and raised from 50F to 60F over 48 hrs and held.  ~6 sec
1/10/17 no bubbling
1/12/17 racked to keg.  FG 1.016 pH 4.00
clean.  no infection.  a bit great but really nice malt character.   very promising.

Leave a Reply

Your email address will not be published.