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.