PL | EN
4# Spinel - Salzburger Vienna...
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13.3Gravity BLG
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28IBU
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5.5 %ABV
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12.1SRM
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All GrainType
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Style
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Brewer
![](/uploads/qr-code/e8051ea43455ca02dd9c7eb06b686856.png)
Batch size
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38 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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48.1 liter(s)Boil size
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10 %Boil loss
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14.5Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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30.7 liter(s)Mash size
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40.9 liter(s)Total mash volume
Steps
Temp | Time |
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67 C | 60 min |
76 C | 5 min |
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StatusBrewed
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FINISHED
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FINISHED
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4B # SPINEL - SALZBURGER VIENNA LAGER -...
Ununoctium created 899 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | BESTMALZ - Best Vienna | 3 kg 29.4% | 80.5 % | 9 |
Grain | BESTMALZ - Best Minich | 4 kg 39.1% | 80.5 % | 16 |
Grain | Viking Pale Ale malt | 3 kg 29.4% | 80 % | 5 |
Grain | Czekoladowy | 0.22 kg 2.2% | 60 % | 788 |
Sum | 10.22 kg |
Hops
Bitterness ratio 0.52 Bitter
Use for | Name | Amount | Time | Alpha acid |
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Boil | Columbus/Tomahawk/Zeus | 30 g | 60 min | 15.5 % |
Boil | Hallertau | 40 g | 5 min | 4.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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FM31 Bawarska Dolina | Lager | Liquid | 100 ml | Fermentum Mobile |
Notes
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# Pierwsza warka "gotowana z silikonem" -> Porównać z Ulvospinelem, czy jest różnica. -Nie ma.
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 26, 2021, 5:46 PM