North of the Border Vienna
Vienna Lager

 

Type: All Grain

 Date: 8/19/2008

Batch Size: 10.00 gal

 Brewer: Brad Nixon
Boil Size: 13.19 gal Asst Brewer:
Boil Time: 90 min Equipment: Brad's 10 Gallon System
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 69.50
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
8.50 lb Vienna Malt (3.5 SRM) Grain 40.96 %
7.00 lb Pilsner - BC Group Buy 2007 (2.0 SRM) Grain 33.73 %
5.00 lb Munich Malt (8.0 SRM) Grain 24.10 %
0.25 lb Carafa I (337.0 SRM) Grain 1.20 %
3.14 oz Hallertauer US [3.50 %] (60 min) Hops 19.9 IBU
1.00 oz Hallertauer US [3.50 %] (10 min) Hops 2.3 IBU
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 tsp Wyeast Nutrient Blend (Boil 10.0 min) Misc
2 Pkgs Octoberfest/Marzen Lager (White Labs #WLP820) [Starter 4000 ml] Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.053 SG

 Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.84 % Actual Alcohol by Vol: 5.08 %
Bitterness: 22.2 IBU Calories: 237 cal/pint
Est Color: 10.3 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Light Body Total Grain Weight: 20.75 lb
Sparge Water: 8.43 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Temperature Mash, 1 Step, Light Body
Step Time Name Description Step Temp
60 min Saccharification Add 30.00 qt of water at 162.1 F 152.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.5
Pressure/Weight: 8.2 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 32.0 F Age for: 28.0 days
Storage Temperature: 32.0 F  
 

Notes

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