Vienna Vermonty - Beer Recipe - Brewer's Friend

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Vienna Vermonty

158 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 65.7% (brew house)
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Monday February 26th 2018
1.052
1.010
5.5%
35.2
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg German - Vienna0.5 kg Vienna 37 4 9.5%
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 85.7%
0.25 kg United Kingdom - Malted Naked Oats0.25 kg Malted Naked Oats 33 1.3 4.8%
5.25 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g olicanna14 g olicanna Hops Leaf/Whole 8.3 Boil 15 min 7.05 5.2%
20 g Ekuanot20 g Ekuanot Hops Leaf/Whole 14.5 Boil 10 min 12.86 7.4%
50 g mosaic50 g mosaic Hops Leaf/Whole 12.5 Boil 5 min 15.24 18.5%
47 g Mosaic47 g Mosaic Hops Leaf/Whole 12.5 Aroma 0 min 17.3%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop 10 days 18.5%
40 g olicanna40 g olicanna Hops Leaf/Whole 8.3 Aroma 0 min 14.8%
50 g Cascade50 g Cascade Hops Leaf/Whole 6.14 Aroma 0 min 18.5%
271 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g irish moss Fining Boil 15 min.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 270 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.4 L Temperature -- 65 °C 60 min
18.4 L Temperature -- 75 °C 10 min
32.4 L Sparge -- 75 °C 10 min
Starting Mash Thickness: 3.35 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 17.6
Mash volume with grains 21.1
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 16.4 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil Volume 21
Going into fermentor 21
Total: 34.7  
Equipment Profile Used: System Default
 
Notes

first time trying whirlpool...

cooled wort to 76C before stirring and adding flame out hops

tasting notes, very bitter but once palate accustomed to that then the lovely peach notes from the yeast come out. rather moreish but too bitter.

I think i took too long to cool the wort below 78C as I stupidly left the element on for a while. thus the flavour hops began to bitter.

Primary fermentation took just over 3 weeks as outside temperature dropped to -2C on the night of brewing. The cellar dropped to about 10C stalling the initial fermentation. It took ages to finish. Should also have made a starter yeast.

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  • Last Updated: 2018-04-15 14:36 UTC