Vienna concurso Jaragua 2019 - Beer Recipe - Brewer's Friend

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Vienna concurso Jaragua 2019

170 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 70 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 14 liters
Post Boil Size: 7 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 170 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Sunday October 20th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Vienna2 kg Vienna 37 4 75.5%
400 g German - Munich Light400 g Munich Light 37 6 15.1%
150 g German - Melanoidin150 g Melanoidin 37 25 5.7%
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Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 15 Boil 70 min 21.69 33.3%
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 4.04 33.3%
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 33.3%
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Yeast
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
10.6 L Strike 45 °C 78 °C 60 min
6 L Sparge 80 °C 80 °C 30 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 10.6
Mash volume with grains (equipment estimates 9.3 L) 12.3
Grain absorption losses -2.7
Remaining sparge water volume (equipment estimates 6.7 L) 7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.7 L) 14
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 7
Top off amount 3
Going into fermentor 10
Total: 17.6  
Equipment Profile Used: System Default
 
Notes

Arriar a 45oC, repousar 15 minutos
Elevar para 64oC, repousar 15 a 30 minutos
Elevar para 72oC, repousar 10 a 15 minutos
78oC mash out

Se não tiver o lupulo Mittelfrueh, alterar para o Saaz na mesma proporção.

Fermentação: Diamond (10oC 2 dias, 12oC 4 dias, e 14oC até finalizar a fermentação)

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  • Public: Yup, Shared
  • Last Updated: 2019-10-20 23:45 UTC