Viken -24 - Beer Recipe - Brewer's Friend

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Viken -24

174 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 174 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Sunday September 10th 2017
1.057
1.012
6.0%
18.9
10.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Finland - Vienna Malt3 kg Vienna Malt 36 3 62.5%
1 kg Crisp Malting - Finest Maris Otter1 kg Finest Maris Otter 36.8 2.4 20.8%
0.50 kg Cane Sugar0.5 kg Cane Sugar - (late boil kettle addition) 46 0 10.4%
0.30 kg United Kingdom - Amber0.3 kg Amber 32 27 6.3%
4.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Columbus7 g Columbus Hops Pellet 15 Boil 60 min 14.7 16.7%
10 g Cascade10 g Cascade Hops Leaf/Whole 7 Boil at 80 °C 10 min 3.23 23.8%
25 g Cascade25 g Cascade Hops Leaf/Whole 7 Boil at 80 °C 1 min 0.96 59.5%
42 g / $ 0.00
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
2 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 211 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.19 bar       Temp: 4 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Strike 74 °C 69 °C 60 min
14 L Sparge 100 °C 78 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.9
Mash volume with grains 15.7
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 17.9 L) 18.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.6 L) 26
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 31.2  
Equipment Profile Used: System Default
 
Notes

2 weeks in primary @ 12C
Cold crash @ 1c 4 days
Kegg and lager cold 4 weeks

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  • Last Updated: 2024-10-23 19:04 UTC