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BIrds Weiner

160 calories 17.2 g 330 ml
Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James Bird
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created Thursday December 31st 2015
1.052
1.014
4.97%
41.76
12.72
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Vienna4 kg Vienna 37 4 72.6%
0.55 kg Flaked Corn0.55 kg Flaked Corn 40 0.5 10%
0.55 kg German - Munich Light0.55 kg Munich Light 37 6 10%
0.33 kg German - CaraMunich III0.325 kg CaraMunich III 34 57 5.9%
0.06 kg United Kingdom - Pale Chocolate0.055 kg Pale Chocolate 33 207 1%
0.03 kg German - De-Husked Caraf III0.028 kg De-Husked Caraf III 32 470 0.5%
5.51 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Saaz35 g Saaz Hops Pellet 5.6 Boil 60 min 22.79 36.8%
45 g Saaz45 g Saaz Hops Pellet 5.6 Boil 10 min 10.62 47.4%
15 g El Dorado15 g El Dorado Hops Pellet 13.2 Boil 10 min 8.35 15.8%
95 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
28 L Infusion 65 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each protofloc Other Boil 15 min.
0.50 tsp yeast nutrient Other Boil 15 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
Yes
Fermentation Temp:
11 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 444 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Birds Balanced Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 5 10 85 85 60
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=PQ9FXL1

Water treatment to the entire water volume (full volume mash)
Calcium Sulphate (Gypsum): 3 g
Calcium Chloride 4.5g (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 4.5 x 2.26 = 10 mL.
Lactic Acid (80%): 4.3 mL
Mash Chemistry and Brewing Water Calculator
 
Notes

Friday 1st Jan 2016 - Made starter wort with 0.45 kg Pilsner malt in 2.6 L water (0.75 mL 80% lactic acid added for predicted mash pH of 5.3). Mashed the grain at 65oC.

Added a pinch of yeast nutrient, boiled and chilled before adding yeast and putting on the stir plate at 7pm

WLP833 lot no 1019789

Tuesday 5th January 2016 (Brewday) - 28L Strike Water a 69oC. Mash temp 65oC. After 15 mins 64oC. After 30 mins . Tap water pH = 7.77. Mash pH after 30 mins = 5.1! added 2.5g Calcium Carbonate to correct pH. Measured 15 mins later and still 5.1.

Preboil = 27L at 1.044

Ended up with about 22L at 1.052. Added 5L to a demijar and pitched dregs grown up from Jolly Pumpkin Oro de Calabaza. German bock for the other 17L (pitched at 11.5 oC) and fermentation chamber set to 11oC.

Pretty dark looking wort. Looks more like a bock than a Vienna... looks 20+ SRM and not the 12ish calculated

Sunday 10th January 2016 - 4.5 days into fermentation. Turned off the fermentation fridge and let free rise to ambient (16oC).

Sunday 17th January (Day 12) - Cold crashed to -1oC to start lagering period.

Tuesday 26th January (Day 21) - Kegged. pH = 4.35. FG = 1.013. ABV = 5.1%. Did not fine. Taste is malty but light, a touch too roasty, a bit too bitter. Not as crisp as a lager should be, but absolutely no sulphur or diacetyl. Not really what I was shooting for, but not 100% sure what that was...

Thursday 19th February 2016 - Crash chilled sour beer.

Friday 20th Feb 2016 - Kegged and hit with 3 bar CO2 pressure. FG = 1.009. ABV = 5.6%.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-02-22 08:09 UTC
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