This is a rebrew of my Vienna for the NHC 2018 Finals. I didn’t change anything from the first round brew other than using Best Malz rather than Weyerman for the Pilsner, Vienna and Munich malts since my local homebrew shops have changed what they carry. Bummer but I like both malsters for base malts so hopefully won’t be an issue.
Recipe: vienna 3v 3
Style: Vienna Lager 7A BJCP 2015
Date: 01-03-2018
| Recipe | Guideline Min | Guideline Max | |
|---|---|---|---|
| OG | 1.051 | 1.048 | 1.055 |
| FG | 1.011 | 1.010 | 1.014 |
| Color | 11.1 | 9.0 | 15.0 |
| ABV | 5.2 | 4.7 | 5.5 |
| IBU | 35.0 | 18.0 | 30.0 |
Brewery Info
Efficiency: 72 %
Attenuation: 78 %
Mash Info
Weight: 13.563 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.24 G
Volume: 7.32 G
Temp: 150.0 F
Boil Info
Kettle Gravity: 1.042
Predicted Mash Run-off: 5.02 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G
Fermentables
| Weight | % by Weight | Name | Yield | SRM |
|---|---|---|---|---|
| 5.250 Lb | 39.0 % | Vienna Malt (Best Malz) | 79.0 | 3.4 |
| 5.250 Lb | 39.0 % | Pilsner (Best malz) | 80.0 | 1.8 |
| 1.500 Lb | 11.0 % | Caraamber/Biscuit (Weyermann) | 80.1 | 36.0 |
| 1.500 Lb | 11.0 % | Munich Dark (Best Malz) | 82.2 | 8.5 |
| 0.062 Lb | 0.0 % | Midnight Wheat Malt | 0.0 | 550.0 |
Hops
| Weight | Name | AAU | Time | Use | IBUs |
|---|---|---|---|---|---|
| 0.83 Oz | Magnum | 12.0 | 60 mins | Boil | 29.0 |
| 1.0 Oz | Tettnang (Tettnang Tettnager) | 4.0 | 15 mins | Boil | 6.0 |
Yeast
| Amount | Name |
|---|---|
| 2 | German Lager White Labs WLP830 |
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: 5.47
| Ca | Mg | Na | Cl | So | Bicarbonate | |
|---|---|---|---|---|---|---|
| Water | 7 | 3 | 21 | 30 | 24 | 30 |
| Mash | 71 | 3 | 21 | 91 | 95 | 30 |
| Sparge | 56 | 3 | 21 | 76 | 78 | 30 |
| Final | 107 | 5 | 35 | 141 | 146 | 50 |
| Target | 75 | 0 | 0 | 0 | 0 | 0 |
Water Profile Name: carrboro
Target Profile Name: standard
Mash Water
Total Water Treated: 6.250 G
Percent RO / Distlled: 0 %
Water Used: 6.250 G
Mash Water Adjustments
Gypsum: 3.0 g
Calcium Chloride: 3.0 g
2mL 88% Lactic Acid
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.500 G
Percent RO / Distlled: 0 %
Water Used: 5.500 G
Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 2.0 g
Notes
150f 60 mins
168f 10 mins
2 weeks 50f
2 day raise to 60
Hold through 3 weeks
4 weeks lagering
Carb to 2.5 volumes
4-23-18 2 x WLP830 in 1L 100g DME starter
4-26-18 normal 3 vessel brewday pitched @ 2pm
4-27-18 8am slow bubbling
4-28-18 1/2″ kreusen and steady bubbling
4-29-18 1″ kreusen and steady bubbling
5/4/18 kreusen dropping and slow steady bubbling
5/7/18 no kreusen and ~5 sec
5/11/18 ~8 sec
5/14/18 ~10 sec
5/17/18 racked to keg for lagering
FG 1.014
a hair of sulfur on the nose but very very low. tastes really good. very promising.
6/1/18 added gelatin
6/3/18 put on 30 psi
6/4/18 moved to 10psi @ 35F
6/7/18 put on draft
6/18/18 bottled 4
compare to 1st round beer
very close in appearance. 2 is a hair lighter in color. clarity and retention are about the same. 1st round beer is definitely showing age. a bit of the hop character has dropped out. both turned out really well but would darken the 2nd beer a hair.