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Light, dry hopped summer in Vienna

172 calories 17.8 g 330 ml
Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jonas Lybech Jensen
Calories: 172 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created Sunday May 13th 2018
1.056
1.014
5.5%
23.0
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg German - Vienna4.2 kg Vienna 37 4 84%
0.40 kg German - Munich Light0.4 kg Munich Light 37 6 8%
0.40 kg Crisp Cara Gold0.4 kg Crisp Cara Gold 37 7 8%
5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Cascade20 g Cascade Hops Pellet 7 Boil 90 min 20.24 40%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 2.76 30%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Dry Hop 2 days 30%
50 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Other Boil 5 min.
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
11.5 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 502 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Medium lager (amber)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
68 5 10 100 50 20

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 67 °C 45 min
15 L Sparge -- 77 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 20.4 L) 20.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.5 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.8
Going into fermentor 20.8
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

Summary: Light, dry hopped vienna lager.

Batch-size adjusted to my fermenter. Estimated boil size assumes 6 L evaporation pr hour.

Style:

- Color: The color is a bit lighter than the style traditionally is.<br />
- Perceived malt aroma &amp; flavor: The style is traditionally characterized by malty aroma and light malt sweetness with a light toasted malt character. The toasted character is not expected in this brew as the malt has not been treated at sufficiently high temperatures. The taste should be a bit sweeter than normal.<br />
- Perceived hop aroma &amp; flavor: Usually, it will be very low to low, but I expect it will be high due to the dry hopping.<br />
- Perceived bitterness: Low. pH is at the low end to accentuate the clean and crispy character.<br />
- Fermentation: Low DMS, diacetyl and fruity esters is aimed for.<br />


Mash:

- The diastatic power should be sufficient to allow self-conversion.<br />
- No protein or beta-glucan rest is needed.<br />


Fermentation:

- 10-12.8 degrees is recommended for WLP940. It will start at 10 degrees and increased to 11. A diacetylrest will be applied. This should ensure low to DMS, diacetyl and fruity esters.<br />
    - Due to the use of dry hopping and because it is a lager, the beer will be cold crashed and lagered for two weeks.<br />


Hops:

- Use of dry dopping. Limited to 15 grams for 2 days. To avoid moving too far away from the typical style character of being to the malty side, the dry hopping should not overshadow the maltiness; not too much at least.<br />


Other ingredients:

- Whirlfloc will make proteins coagulate during cooling, thereby avoiding haze and increasing how long the beer will be able to last. Add 5 minutes before end of boil.<br />


Water choices:

- The starting point is the style &#039;medium lager (amber)&#039; from the book Water.<br />
- The sulfate/chloride ratio is low to emphasize the maltiness.<br />
    - Residual alkalinity is lower than usual for the style -  the color of the beer is lighter and so the pH would not become low enough if residual alkalinity is not lower than usual. pH in mash is aimed to reach 5.30.
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  • Last Updated: 2018-05-20 19:37 UTC