East Kingston Vienna Lager
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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09-B German Amber Lager, Vienna
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Min OG:
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1.046
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Max OG:
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1.052
|
|
|
Min IBU:
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18
|
Max IBU:
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30
|
|
|
Min Clr:
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8
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Max Clr:
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12
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Color in SRM, Lovibond
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|
Batch Size (Gal):
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16.00
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Wort Size (Gal):
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16.00
|
|
Total Grain (Lbs):
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31.00
|
|
|
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Anticipated OG:
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1.053
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Plato:
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13.1
|
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Anticipated SRM:
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10.2
|
|
|
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Anticipated IBU:
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30.3
|
|
|
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Brewhouse Efficiency:
|
75
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%
|
|
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Wort Boil Time:
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90
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Minutes
|
|
|
Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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20.65
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Gal
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|
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Pre-Boil Gravity:
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1.041
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SG
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10.3 Plato
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|
%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
41.9
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13.00 lbs.
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Pilsener
|
Belgium
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1.037
|
2
|
|
41.9
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13.00 lbs.
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Vienna Malt
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Germany
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1.037
|
3
|
|
16.1
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5.00 lbs.
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CaraMunich 40
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France
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1.034
|
40
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Potential represented as SG per pound per gallon.
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Amount
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Name
|
Form
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Alpha
|
IBU
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Boil Time
|
|
1.50 oz.
|
Perle
|
Whole
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8.10
|
16.7
|
60 min
|
|
4.00 oz.
|
Hallertauer Mittelfruh
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Whole
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4.50
|
8.4
|
20 min
|
|
4.00 oz.
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Tettnanger Tettnang
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Whole
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4.70
|
5.2
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10 min
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EasYeast Munich Lager
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Mash Type:
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Single Step
|
|
|
Grain Lbs:
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31.00
|
|
|
Water Qts:
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34.10
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Before Additional Infusions
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|
Water Gal:
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8.52
|
Before Additional Infusions
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|
Qts Water Per Lbs Grain:
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1.10
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Before Additional Infusions
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|
Rest
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Temp
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Time
|
|
Saccharification Rest:
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152
|
90 Min
|
|
Mash-out Rest:
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168
|
10 Min
|
|
Sparge:
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170
|
70 Min
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Total Mash Volume Gal: 11.10 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |