Waltz - Beer Recipe - Brewer's Friend

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Waltz

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.48 gallons
Post Boil Size: 11.75 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 64% (brew house)
Source: Robert Verdon
Hop Utilization: 99%
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Friday June 21st 2024
1.053
1.012
5.3%
28.6
5.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb German - Vienna14 lb Vienna 37 4 59.6%
6 lb German - Pilsner6 lb Pilsner 38 1.6 25.5%
2 lb Crisp Malting - Finest Maris Otter2 lb Finest Maris Otter 36.8 2.4 8.5%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 2.1%
1 lb Cane Sugar1 lb Cane Sugar 46 0 4.3%
23.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 45 min 11.4 33.3%
3 oz Saaz3 oz Saaz Hops Pellet 3.5 Boil 30 min 14.32 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 10 min 2.9 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirlfloc Water Agt Boil 5 min.
1 tbsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 tbsp Gypsum Water Agt Mash 0 min.
0.50 tsp Yeast Nutrient Other Boil 5 min.
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.73 gal (50.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.73 gal (2.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.44 33.8  
Mash volume with grains 10.24 41  
Grain absorption losses -2.81 -11.3  
Remaining sparge water volume (equipment estimates 7.28 g | 29.1 qt) 8.03 32.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 12.73 g | 50.9 qt) 13.48 53.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.75 47  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.75 g | 47 qt) 11 44  
Total: 16.47 65.9
Equipment Profile Used: System Default
"Waltz" Vienna Lager beer recipe by Robert Verdon. All Grain, ABV 5.32%, IBU 28.62, SRM 5.42, Fermentables: (Vienna, Pilsner, Finest Maris Otter, Acidulated Malt, Cane Sugar) Hops: (Saaz, Tettnanger) Other: (Whirlfloc, Calcium Chloride (anhydrous), Gypsum, Yeast Nutrient)
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  • Last Updated: 2024-06-21 16:06 UTC