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Vienna Alt

193 calories
Method: All Grain
Style: Altbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.1 gallons
Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 90% (brew house)
Source: Daniel
Calories: 193 calories (Per 12oz)
Share: <EMBED>
1.059
1.010
6.51%
43.79
10.23
5.41
 
Fermentables
Amount Fermentable PPG °L Bill %
10 lb Mecca Grade - Vanora (Vienna-style)10 lb Vanora (Vienna-style) 33 8.7 90.9%
1 lb Toasted Flaked Oats1 lb Toasted Flaked Oats 33 4 9.1%
11 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.5 oz Magnum0.5 oz Magnum Hops Pellet 12.5 First Wort   23.01
0.5 oz Perle0.5 oz Perle Hops Pellet 7 Boil 25 min 8.14
1 oz Perle1 oz Perle Hops Pellet 7 Boil 15 min 11.62
1 oz Perle1 oz Perle Hops Pellet 7 Boil 1 min 1.01
2 oz Perle2 oz Perle Hops Pellet 7 Dry Hop 3 days
 
Mash Guidelines
Amount Description Type Temp Time
20 qtInfusion153 °F45 min
8 qtSparge170 °F10 min
Starting Mash Thickness: 2 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.5 each whirfloc Fining Boil 5 min.
3 tsp yeast nutrient Other Primary 5 min.
2.8 g gypsum Water Agt Mash 0 min.
2.1 g CaCl Water Agt Mash 0 min.
0.3 each Campden Water Agt Other 0 min.
 
Yeast
Amount:
1
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 453 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Amber Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
First brew using my grain mill, set at .025 and overshot my predicted OG by 10 points.

Old fashioned oats toasted at 350 for 25 minutes.

Water treated with 2.8 grams gypsum and 2.1 grams CaCl and 1/3 campden tablet. Amber balanced profile from Bru'n water.

Actual OG 1.060
Actual FG 1.014
6.04%

Pitched 2 packs of 34/70 re-hydrated
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View Count: 109
Brew Count: 0
Last Updated: 2019-01-30 20:59 UTC
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