Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 6 gal | 60 min | 24.6 IBUs | 15.4200483 | 1.052 | 1.014 | 5.1 % |
| Actuals | 1.052 | 1.013 | 5.2 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Vienna Lager | 7 A | 1.048 - 1.055 | 1.01 - 1.014 | 18 - 30 | 9 - 15 | 2.5 - 3 | 4.7 - 5.5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Vienna Malt | 10 lbs | 76.92 |
| Caramunich I (Weyermann) | 1 lbs | 7.69 |
| Superior Pilsen Malt (Great Western) | 1 lbs | 7.69 |
| Carafa II (Weyermann) | 4 oz | 1.92 |
| Melanoidin (Weyermann) | 4 oz | 1.92 |
| DME Golden Light (Briess) | 8 oz | 3.85 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Magnum | 0.65 oz | 60 min | Boil | Pellet | 12 |
| Hallertauer Mittelfrueh | 0.3 oz | 10 min | Boil | Pellet | 3.2 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| PH 5.2 Stabilizer | 1.00 tbsp | 60 min | Mash | Water Agent |
| White Labs Nutrients | 1.20 Items | 10 min | Boil | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Voss Kveik | Lallemand | 72% | 77°F - 104°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 152°F | 60 min |
Notes
| Ferment at 68-75F Batch Size : 21 L / 5.54 US LIQUID GALLONS Boil Time : 60 min Brewhouse Efficiency: 75% IBU : 29 (Tinseth) Color : 32 EBC BU:GU 0.50 Original Gravity : 1.057 Final Gravity : 1.014 ABV:- 5.6% Mash Profile Mash in @ 65 °C / 149 °F For 60 minutes Mash out @ 75 °C / 167 °F For 10 minutes Fermentables (5.09 kg) 4 kg / 8.81 lbs Vienna 9 EBC (78.5%) 625 g / 1.37 lbs Caramel Munich I 90 EBC (12.3%) 250 g / 0.55 lbs Pilsner Malt 3.5 EBC (4.9%) 119 g / 0.26 lbs Melanoidin 70 EBC (2.3%) 100 g / 0.22 lbs Carafa I 630 EBC (2%) Hops 60 min Magnum 25.9 IBU 10 min Hallertauer Mittelfrueh 1.5 IBU Yeast 1 level teaspoon Norwegian Farmhouse Sigmund Gjernes Kveik |
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