#39 - Psychotic Vienna Waltz

All Grain Recipe

Submitted By: mgades (Shared)
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Brewer: Morten Gade Sørensen
Batch Size: 6.34 galStyle: Vienna Lager ( 7A)
Boil Size: 7.66 galStyle Guide: BJCP 2015
Color: 13.4 SRMEquipment: Brewster Beacon 30
Bitterness: 23.7 IBUsBoil Time: 90 min
Est OG: 1.057 (14.1° P)Mash Profile: Temperature Mash, 3 Step, 63/67/76
Est FG: 1.017 SG (4.4° P)Fermentation: Lager, 14d @ 10C + 5d @ 19C (diacetyl rest)
ABV: 5.3%Taste Rating: 0.0

Ingredients
Amount Name Type #
5.02 gal Rødekro Vandværk Water 1
9.00 ml Lactic Acid (Mash 70 min) Misc 2
9 lbs 7.68 oz Pilsner Malt (Fuglsang) (1.7 SRM) Grain 3
2 lbs 3.27 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 4
8.82 oz Biscuit malt (Castle Malting) (25.4 SRM) Grain 5
7.05 oz Oats, Flaked (1.0 SRM) Grain 6
3.53 oz Chocolate Wheat (Weyermann) (507.6 SRM) Grain 7
2.82 oz Melano Malt (40.6 SRM) Grain 8
0.88 oz Tettnang [1.7%] - Boil 60 min Hops 9
0.42 oz Magnum [14.0%] - Boil 60 min Hops 10
10.00 g Irish Moss (Boil 10 min) Misc 11
0.53 oz Tettnang [1.7%] - Boil 10 min Hops 12
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 13
2 pkgs Bohemian Lager Yeast (Mangrove Jack's #M84) Yeast 14

Notes

## Remove from inventory udført ## Gæres i http://gorenje.gadecs.com 2. bryg på Brewster Beacon. Varmelegeme ved hhv. mæskning/kogning: 2500W/2500W. Måske for højt PID overshoot. Forsøg evt. med 2000W under mæskning næste gang. Irish Moss kom i hopspider sammen med humlen - godt/skidt? pH aflæst undervejs: —————————— Før vandjustering med mælkesyre: 7,45 Justeret vand før indmæskning: 4,3 Kl. 9:07 (efter indmæskning @ 52 C): 5.0 Kl. 9:24 (ved 63 C): 5,13 Kl. 10:03 (ved 67 C): 5,16 Kl. 10:25 (ved 75 C): 5,17 Efter udmæskning (ved 77 C): 5,34 Post boil: 5,33 Efter nedkøling (21 C): 5,38 IBU targets: tettnang 1,7% 60 min = 4.5 IBU magnum (hallertauer) 8,3% 60 min = 17.5 IBU tettnang 1,7% 10 min = 1 IBU

This Recipe Has Not Been Rated

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