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vienna larger

22460 calories 1920.4 g 51 L
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 800 liters (fermentor volume)
Pre Boil Size: 900 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 84% (brew house)
Calories: 22460 calories (Per 51L)
Carbs: 1920.4 g (Per 51L)
Created: Monday November 19th 2018
1.048
1.008
5.2%
27.7
22.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
75 kg vienna75 kg vienna 37 9.18 50%
50 kg German - Pilsner50 kg Pilsner 38 2.77 33.3%
25 kg Crystal 15025 kg Crystal 150 30 159.15 16.7%
150 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1,500 g Mount Hood1500 g Mount Hood Hops Leaf/Whole 4.8 Boil 60 min 27.74 100%
1,500 g / £ 0.00
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 3335 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Essex St Liquor
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
Fly Sparge -- 64 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 813.2 L. Suggest reducing initial water volume to 45.4 L and adding 767.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 549 L 450
Strike water volume at mash thickness of 3 L/kg 450
Mash volume with grains 549
Grain absorption losses -150
Remaining sparge water volume (equipment estimates 514.1 L) 600.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 813.2 L) 900
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -7.5
Post boil Volume 800
Going into fermentor 800
Total: 1050.9  
Equipment Profile Used: System Default
 
Notes

Sparge at 76 C no higher

boil for 90 min
hops added at 60 min

Transfer to FV
chiller at 18C
Leave it and reduce temp to 12C gradually over the next 3 days
Afer 10 days shoud have finished fermenting
then lower temp to 5

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  • Last Updated: 2018-12-17 14:55 UTC