Bakke Brygg Vienna Lager 25 L - Beer Recipe - Brewer's Friend

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Bakke Brygg Vienna Lager 25 L

156 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Bakke Brygg
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Saturday May 16th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
0.10 kg Weyermann - Carafa Special Type 1 0.1 kg Carafa Special Type 1 29.9 340 1.8%
2.80 kg Castle Malting - DE - Castle Malting - Vienna2.8 kg DE - Castle Malting - Vienna 37 4 50.9%
1.30 kg Castle Malting - BE - Castle Malting - Pilsner1.3 kg BE - Castle Malting - Pilsner 37 1.6 23.6%
1 kg Castle Malting - US - Castle Malting - Munich1 kg US - Castle Malting - Munich 38 6 18.2%
0.30 kg Weyermann - DE - Weyermann - CaraAmber0.3 kg DE - Weyermann - CaraAmber 34 23 5.5%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Magnum16 g Magnum Hops Pellet 13.4 Boil 60 min 23.01 39%
25 g Tettnanger25 g Tettnanger Hops Pellet 3.8 Boil 10 min 3.7 61%
41 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 15 min.
1 tsp Yeast Nutrition Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 473 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6 g sukker/L       CO2 Level: 2,4 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
20 L Protein step Temperature -- 55 °C 15 min
Beta-amylase step Temperature -- 63 °C 45 min
Alpha-amylase step Temperature -- 72 °C 15 min
Outmash Temperature -- 77 °C 5 min
13.8 L Sparge Sparge -- 77 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.1
Mash volume with grains 23.7
Grain absorption losses -5.5
Remaining sparge water volume 15.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.8 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 20.2 L) 25
Estimated amount in fermentor 25
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,8 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)

ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 9 grader før pitching av gjær.

Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).

Gjæralternativer: WLP830, WLP833, WLP838, WLP850, WLP940

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  • Last Updated: 2021-04-03 15:34 UTC