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Vienna Lager Home Brew Challen...

0
  • 12.1
    Gravity BLG
  • 21
    IBU
  • 4.9 %
    ABV
  • 10.1
    SRM
  • All Grain
    Type
  • Vienna Lager
    Style
  • Donek
    Brewer
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Batch size

  • 40 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 16 %/h
    Evaporation rate
  • 58 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 37.2 liter(s)
    Mash size
  • 47.8 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min

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Fermentables

12.1 BLG
4.9% ABV
10.1 SRM
Type Name Amount Yield EBC
Grain Weyermann - Vienna Malt 6 kg 56.5% 81 % 8
Grain Munich Malt 4 kg 37.7% 80 % 18
Grain Caramunich® typ I 0.5 kg 4.7% 73 % 80
Grain Briess - Chocolate Malt 0.12 kg 1.1% 60 % 690
Sum 10.62 kg

Hops

21 IBU

Bitterness ratio 0.43 Balanced

Use for Name Amount Time Alpha acid
Boil Worrior 25 g 60 min 13 %
Boil Tettnang 56 g 10 min 3.7 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Munich lager 2308 Ale Liquid 2200 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Water Agent Lactic acid 80% 5 g Mash 60 min
Water Agent Calcium chloride 16.68 g Mash 60 min
Water Agent Calcium sulphate 14.97 g Mash 60 min
Fining Super moss 2 g Boil 10 min

Notes

  • Moje sole podzieliłem na dwie porcje do zacierania poszło 37 litrów wody i calcium chloride 8.82g + calcium sulphate 7.91 i 3ml kwasu. Do wysladzania urzylem 33 litrów wody i 7.86g CC + 7.06 CS + 2 ml kwasu
    Starter drozdzowy postal noc w lodówce zlałem do objetisci ok 1200ml i rozkręciłem kilka minut na mieszadłem żeby tylko się znowu wszystko przemieszało po czym rozlałem do dwóch fermentorow w miarę po równo.
    Apr 6, 2020, 1:20 AM

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