Congress of Vienna - Beer Recipe - Brewer's Friend

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Congress of Vienna

221 calories 21.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.38 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 78% (brew house)
Source: after Zainasheff & Palmer, Brewing Classic Styles
Calories: 221 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Friday June 4th 2021
1.067
1.015
6.8%
23.2
6.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Weyermann - Barke Pilsner Malt3.5 lb Barke Pilsner Malt 37.03 1.75 30.4%
5 lb Weyermann - Vienna Malt5 lb Vienna Malt 37 3.5 43.5%
3 lb Weyermann - Munich Type I3 lb Munich Type I 38 6 26.1%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 21.74 75%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 5 min 1.44 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 465 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.3 oz       Temp: 50 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.01 g | 36.1 qt) 8.19 32.8  
Mash volume with grains (equipment estimates 9.93 g | 39.7 qt) 9.11 36.4  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.38 21.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.38 g | 21.5 qt) 5 20  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes

Fermented at 50° for seven days; raised temp 4° per day to 66° for diacetyl rest; rested for four days. Lowered temp. 6° per day to 48. Rested for a couple days, racked to 2ndary and lagered at 34° for six weeks.
THIS IS DANGEROUSLY DELICIOUS. That said, I think I'd want to bump up the IBUs a smidge, bump down the OG a smidge, and even bump up the carbonation a half a smidge. Also maybe a slightly higher proportion of Pils malt relative to the other two malts. I want it to be just a bit smaller and just a bit drier.

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  • Last Updated: 2021-12-31 07:17 UTC