Vienna Candi - Beer Recipe - Brewer's Friend

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Vienna Candi

9527 calories 1005.7 g 20 qt
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Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 9527 calories (Per 20qt)
Carbs: 1005.7 g (Per 20qt)
Created: Wednesday December 5th 2018
1.054
1.014
5.3%
23.4
10.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Vienna10 lb Vienna 37 4 88.9%
0.25 lb German - CaraMunich III0.25 lb CaraMunich III 34 57 2.2%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 8.9%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.7 Boil 60 min 13.69 50%
1 oz Yakima Chief Hops - German Hallertau1 oz German Hallertau Hops Pellet 3.4 Boil 30 min 9.67 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.22 g potassium metabisulfite Water Agt Mash 1 hr.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Gypsum Water Agt Mash 1 hr.
0.75 tsp Lactic acid Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 416 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Temperature -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.53 34.1  
Mash volume with grains 9.35 37.4  
Grain absorption losses -1.28 -5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7 28  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.53 34.1
Equipment Profile Used: System Default
 
Notes

2.25 L starter. 225 gm DME

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  • Last Updated: 2020-09-07 18:26 UTC