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PopsVienna

159 calories 15.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 92%
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Saturday October 17th 2020
1.052
1.011
5.4%
31.6
13.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Bestmalz - BEST Vienna4 kg BEST Vienna 37 3.8 74.8%
0.75 kg Bestmalz - BEST Pilsen0.75 kg BEST Pilsen 37 1.9 14%
0.50 kg Bestmalz - BEST Munich0.5 kg BEST Munich 37 6.3 9.3%
0.10 kg Bestmalz - BEST Roasted Barley0.1 kg BEST Roasted Barley 30 480 1.9%
5.35 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 Boil 60 min 27.74 50%
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 5 min 3.87 50%
100 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1.25 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Sparge 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Gypsum Water Agt Sparge 1 hr.
2.35 ml Lactic acid Water Agt Mash 1 hr.
2.57 g Lactic acid Water Agt Sparge 1 hr.
0.20 tsp Whirlfloc Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 5 min.
1.50 g Enzima Ultaflo Max Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Bohemian Lager Yeast M84
Amount:
2 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 424 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.08 bar       Temp: 8 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
86.5 11.2 3.4 96.5 67.3 29.9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 67 °C 60 min
15 L Sparge -- 76 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.5 L) 34.8
Mash volume with grains (equipment estimates 38 L) 38.3
Grain absorption losses -5.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 22 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.5 L) 22
Total: 34.8  
Equipment Profile Used: System Default
 
Notes

Relação BU/GU - 0,60

Adição dos sais e da enzima ultraflo max nos 34 litros de água.
Perfil da água objetivo para o estilo Vienna lager:
Cálcio - 0-75 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 50-100 mg/l
Sulfato - 0-100 mg/l

PH 5,5 - Esperado

Relação sulfato/cloreto - 0,7 - Maltado

Nutriente para levedura Yestamina bio4 - 1 capsula nos 5 minutos finais da fervura.

2 pacotes de Mangrove Jack M84 - Bohemian Lager.
Starter com 2,5L e 250g DME
Esperado:1,62M cells / mL / °P

Fermentação :
12°C por 14 dias ou até atingir FG1021 (3/4 da fermentação total).
15°C por 1 dia
18°C por 2 dias ou até estabilidade da FG.

Maturação:
14°C por 1 dia
10°C por 1 dia
6°C por 1 dia
0°C por 10 dias

Atenuação total em 5 dias com 12°C
A elevação da temperatura para o descanso diacetil não teve efeitos.
Na próxima a fermentação primaria deve ser mais baixa, tentar com 8°C.
Ou utilizar outro fermento com o Fermentis S23 sem alterar a temperatura de fermentação primária.

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  • Last Updated: 2020-11-26 14:01 UTC