PL | EN

  1. Dashboard
  2. Public recipes
  3. 4C # Spinel - Salzburger Vienna Lager

4C # Spinel - Salzburger Vienn...

0
Print

Batch size

  • 38 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 48.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 36.7 liter(s)
    Mash size
  • 48.9 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
76 C 5 min

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members can modify recipe for a single batch? Become a PRO member!

Fermentables

15.9 BLG
6.7% ABV
12.7 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Best Vienna 5 kg 40.9% 80.5 % 9
Grain BESTMALZ - Best Minich 4 kg 32.7% 80.5 % 16
Grain Viking Pale Ale malt 3 kg 24.5% 80 % 5
Grain Czekoladowy 0.22 kg 1.8% 60 % 788
Sum 12.22 kg

Hops

38 IBU

Bitterness ratio 0.58 Bitter

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 45 g 60 min 15.5 %
Boil Hallertau 50 g 5 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
FM31 Bawarska Dolina Lager Liquid 100 ml Fermentum Mobile

Notes

  • Rozcieńczyć do 12.6 BLG.

    Na podstawie:
    https://beerandbrewing.com/salzburger-vienna-lager-recipe/

    Ok.6 - 10 dni w 10 st. C, potem 4 dni w 16 st. C i na dzień przed rozlewem cold crash 1 st. C.
    DIRECTIONS

    Mill the grains and mix with 3.2 gallons (12.1 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.1 gallons (15.4 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.

    After the boil, chill the wort to slightly below fermentation temperature, about 50°F (10°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 50°F (10°C) for 3 days, then allow temperature to rise to 60°F (16°C) over the next 4 days. Upon completion of fermentation, crash the beer to 35°F (2°C), then bottle or keg and carbonate to approximately 2.25 volumes of CO2.
    Tips for Success

    Let this beer sit in the fridge for a solid 4–6 weeks before opening it! Not only will the lagering time allow the beer to clear to a nice crystalline amber, but it will also round off the bitterness and lingering hints of roast, leaving behind a dry, toasty, floral delight. That chocolate malt is the secret ingredient: it keeps the beer nice and dry for months, and without it, you could easily end up with an overly sweet melanoidin bomb.
    Jan 14, 2023, 7:31 PM

Discussion