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Vienna Otter Export

Method: All Grain
Style: Dortmunder Export
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Parker Hatchett
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)

Created: Saturday November 1st 2014

Original Gravity:

1.062

Final Gravity:

1.015

ABV (standard):

6.3%

IBU (tinseth):

26.8

SRM (morey):

7.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	German - Vienna6 lb Vienna	37	4	50%
1 lb	German - CaraFoam1 lb CaraFoam	37	1.8	8.3%
1 lb	German - CaraHell1 lb CaraHell	34	11	8.3%
4 lb	United Kingdom - Maris Otter Pale4 lb Maris Otter Pale	38	3.75	33.3%
12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Domestic Hallertau1 oz Domestic Hallertau Hops	Pellet	4.5	Boil	60 min	17.71	36.4%
0.75 oz	Saaz0.75 oz Saaz Hops	Pellet	2.6	Boil	30 min	5.9	27.3%
0.50 oz	Domestic Hallertau0.5 oz Domestic Hallertau Hops	Pellet	4.5	Aroma	10 min	3.21	18.2%
0.50 oz	Saaz0.5 oz Saaz Hops	Leaf/Whole	2.6	Dry Hop	14 days		18.2%
2.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Domestic Hallertau (Pellet)	20.92	54.6%
0.75 oz	Saaz (Pellet) 0.74999999828443 oz Saaz (Pellet) Hops	5.9	27.3%
0.50 oz	Saaz (Leaf/Whole)		18.2%
2.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 qt	target temp in mash tun = 153F	Temperature	--	173 °F	60 min
16 qt		Sparge	--	180 °F	30 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirfloc tablet	Fining	Boil	10 min.
10 ml	Clarity Ferm	Fining	Primary	--
1 each	gelatin packet	Fining	Secondary	--
1.50 tsp	Polyclar in 1 cup hot H2O	Fining	Bottling	--

Yeast

White Labs - German Lager Yeast WLP830

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	Yes
Fermentation Temp:	54 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
1 tbsp 5.2 pH stabilizer in mash tun
Mash Chemistry and Brewing Water Calculator

Notes

Batch 90
Brewed 11/2/14
Secondary
Kegged
Made yeast starter at 70F; pitched wort at 70F

mash at 18 qt. at 173-ish gave a mash tun of 154 starting with WARM (room temp) grain. 2 hrs.
16 qt. 180F sparge H2O resulted in 145 F in lautertun sparge result 6.75 gals. 12 lb. grain "consumes" about 1.5+ gals.
Primary 65F for 24 hr. until (very) active fermentation; lowered to 53 (51-54)

OG = 1.047 or 14 Brix

Last Updated and Sharing

919

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Brews

Public: Yup, Shared
Last Updated: 2016-03-02 02:07 UTC

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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