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Congress of Vienna

Method: BIAB
Style: Märzen
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.38 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 78% (brew house)
Source: after Zainasheff & Palmer, Brewing Classic Styles
Calories: 221 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)

Created: Friday June 4th 2021

Original Gravity:

1.067

Final Gravity:

1.015

ABV (standard):

6.8%

IBU (tinseth):

23.2

SRM (morey):

6.4

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 lb	Weyermann - Barke Pilsner Malt3.5 lb Barke Pilsner Malt	37.03	1.75	30.4%
5 lb	Weyermann - Vienna Malt5 lb Vienna Malt	37	3.5	43.5%
3 lb	Weyermann - Munich Type I3 lb Munich Type I	38	6	26.1%
11.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops	Pellet	4	Boil	60 min	21.74	75%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	4	Boil	5 min	1.44	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Hallertau Mittelfruh (Pellet)		23.18	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 gal		Infusion	--	152 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
4 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - Munich Lager 2308

Amount:	1 Each	Cost:
Attenuation (custom):	76%	Flocculation:	Medium
Optimum Temp:	48 - 56 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 465 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 3.3 oz Temp: 50 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Fermented at 50° for seven days; raised temp 4° per day to 66° for diacetyl rest; rested for four days. Lowered temp. 6° per day to 48. Rested for a couple days, racked to 2ndary and lagered at 34° for six weeks.
THIS IS DANGEROUSLY DELICIOUS. That said, I think I'd want to bump up the IBUs a smidge, bump down the OG a smidge, and even bump up the carbonation a half a smidge. Also maybe a slightly higher proportion of Pils malt relative to the other two malts. I want it to be just a bit smaller and just a bit drier.

Last Updated and Sharing

213

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Brews

Public: Yup, Shared
Last Updated: 2021-12-31 07:17 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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