Vienna Otter Export - Beer Recipe - Brewer's Friend

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Vienna Otter Export

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Dortmunder Export
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Parker Hatchett
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Saturday November 1st 2014
1.062
1.015
6.3%
26.8
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Vienna6 lb Vienna 37 4 50%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 8.3%
1 lb German - CaraHell1 lb CaraHell 34 11 8.3%
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 33.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 4.5 Boil 60 min 17.71 36.4%
0.75 oz Saaz0.75 oz Saaz Hops Pellet 2.6 Boil 30 min 5.9 27.3%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 4.5 Aroma 10 min 3.21 18.2%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 2.6 Dry Hop 14 days 18.2%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc tablet Fining Boil 10 min.
10 ml Clarity Ferm Fining Primary --
1 each gelatin packet Fining Secondary --
1.50 tsp Polyclar in 1 cup hot H2O Fining Bottling --
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
54 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1 tbsp 5.2 pH stabilizer in mash tun
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt target temp in mash tun = 153F Temperature -- 173 °F 60 min
16 qt Sparge -- 180 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.83 g | 15.3 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Batch 90
Brewed 11/2/14
Secondary
Kegged
Made yeast starter at 70F; pitched wort at 70F


mash at 18 qt. at 173-ish gave a mash tun of 154 starting with WARM (room temp) grain. 2 hrs.
16 qt. 180F sparge H2O resulted in 145 F in lautertun sparge result 6.75 gals. 12 lb. grain "consumes" about 1.5+ gals.
Primary 65F for 24 hr. until (very) active fermentation; lowered to 53 (51-54)

OG = 1.047 or 14 Brix

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  • Last Updated: 2016-03-02 02:07 UTC