Vienna Amber ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Vienna Amber ale

162 calories 16 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: North German Altbier
Boil Time: 60 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Andy Weigel
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Tuesday April 19th 2022
1.053
1.012
5.4%
130.6
14.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.86 kg Gladfield - Vienna Malt3.86 kg Vienna Malt 37.4 3.45 71.4%
0.90 kg Belgian - Pilsner0.9 kg Pilsner 37 1.6 16.6%
0.45 kg Munich - 60L0.45 kg Munich - 60L 33 60 8.3%
0.11 kg German - Carapils0.113 kg Carapils 35 1.3 2.1%
0.09 kg German - Carafa III0.085 kg Carafa III 32 535 1.6%
5.41 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
85 g Mosaic85 g Mosaic Hops Pellet 13 Boil 60 min 129.99 92.4%
7 g Saaz7 g Saaz Hops Pellet 3.5 Boil 5 min 0.57 7.6%
92 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g Brewtan B Other Mash 0 min.
1 each Whirlfloc Water Agt Mash 0 min.
2 ml Hydrochloric acid Water Agt Mash 0 min.
2 g Yeast Nutrient Other Mash 0 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Cardinia WTP
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L 51c/123f to hit 45c/113f Strike 51 °C 45 °C 20 min
9.5 L To hit 65c/149f Infusion 100 °C 65 °C 60 min
6 L To hit 76c/168f Infusion 100 °C 76 °C 15 min
4 L To get PBG 1.044 Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.2
Mash volume with grains 19.8
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 18.9 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22.7
Going into fermentor 22.7
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

Gelatine in fermenter after 10-15 days, Chill to 2-4c prior to kegging
Forced CO2 to carbonate (2.5 vols). Let condition in bottle for 30-60 days
This recipe was for a Vienna Lager but I changed the yeast

Last Updated and Sharing
 
476
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-04-19 09:25 UTC