Vienna Lager

[DrunkenSatyr]

OG:
FG:
SRM:
IBU:
Fermentation Data:
Yeast:
Base Malt:

Vienna Lager

A ProMash Recipe Report

BJCP Style and Style Guidelines
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03-A European Amber Lager, Vienna Lager

Min OG: 1.046 Max OG: 1.052
Min IBU: 18 Max IBU: 30
Min Clr: 10 Max Clr: 16 Color in SRM, Lovibond

Recipe Specifics
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Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.83
Anticipated OG: 1.048 Plato: 11.98
Anticipated SRM: 20.1
Anticipated IBU: 39.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.041 SG 10.24 Plato

Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.6 8.00 lbs. Pilsener Belgium 1.037 2
2.8 0.25 lbs. Crystal 15L America 1.035 15
2.8 0.25 lbs. Crystal 120L America 1.033 120
3.7 0.33 lbs. Black Patent Malt Great Britain 1.027 525

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Liberty Pellet 4.00 39.4 60 min.
1.00 oz. Liberty Pellet 4.00 0.0 0 min.


Yeast
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WYeast 2308 Munich Lager


Water Profile
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Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
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Mash Type: Multi Step

Grain Lbs: 8.83
Water Qts: 13.24 - Before Additional Infusions
Water Gal: 3.31 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 104 Time: 20
Intermediate Rest Temp : 140 Time: 20
Saccharification Rest Temp : 158 Time: 40
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 15


Total Mash Volume Gal: 4.02 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.