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Kiusaus Lager - (Vienna Lager 2020 - Kimito Copy / Lappo)

Method: BIAB
Style: Czech Pale Lager
Boil Time: 60 min
Batch Size: 3.7 liters (fermentor volume)
Pre Boil Size: 8.27 liters
Post Boil Size: 4.29 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 12.9 g (Per 330ml)

Created: Sunday November 29th 2020

Original Gravity:

1.051

Final Gravity:

1.008

ABV (standard):

5.7%

IBU (tinseth):

38.6

SRM (morey):

5.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
0.90 kg	Finland - Vienna Malt0.9 kg Vienna Malt		36	3	100%
0.90 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.70 g	Barth-Haas - Herkules2.7 g Herkules Hops	Pellet	14.5	Boil	60 min	33.15	18.4%
6 g	Saaz6 g Saaz Hops	Pellet	3.5	Boil	5 min	3.55	40.8%
6 g	Mandarina Bavaria6 g Mandarina Bavaria Hops	Pellet	8.5	Boil	1 min	1.86	40.8%
14.70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.70 g	Barth-Haas - Herkules (Pellet) 2.7 g Herkules (Pellet) Hops	33.15	18.4%
6 g	Saaz (Pellet) 6 g Saaz (Pellet) Hops	3.55	40.8%
6 g	Mandarina Bavaria (Pellet) 6 g Mandarina Bavaria (Pellet) Hops	1.86	40.8%
14.70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.27 L		Strike	71 °C	66 °C	60 min
2 L		Sparge	80 °C	--	--

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	11 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 16 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 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

Notes

Measured OG: 12,5 Plato @ 22 C (1,051, so pretty much on target!)

Pitched at 25 C, set to ferment at 13C on Dec 6th.

First day of fermenting: some activity as seen thru the carboy, but no airlock activity (attributing this to the lager yeast / cold temperature, let's see later). Temperatures dropping to just under 12C.

Avg temp throughout primary fermentation was 11 C.

13th day of fermenting: Plato 4 @ 13 degrees C => 1.015 SG

Bottled on Jan 5th 2021 (a good 4 weeks in fermentor). Priming sugar (dextrose) 2.2g/330ml bottle (2.5 CO2 target volume). Final gravity Plato 3.5 @ 13 degrees C => 1.013 SG (0.005 higher than target) => ~5 % ABV.

Taste notes on bottling day: the previously yeasty flavor has subsided, substituted by nice, subtle maltiness and a nice aftertaste of hops. I have high hopes for this being a nicely drinkable beer after some carbonation and Lagerung.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-03-07 10:12 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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