Vienna Lager

Vitals

• OG 1.057
• FG 1.014
• ABV 5.7%
• IBU 29
• Color 17 SRM
• Est. mash pH 5.41
• 190 cal / 355 mL
• 19.5 g carbs / 355 mL

Fermentables

• 4 kg — Vienna (4.6 °L)
• 0.625 kg — Bestmalz - BEST Caramel Munich I (45.7 °L)
• 0.25 kg — Malteurop - Pilsen Malt (1.8 °L)
• 0.119 kg — Melanoidin (35.5 °L)
• 0.1 kg — Carafa I (320 °L)

Hops

• 18 g — Magnum (14% AA, boil, 60 min)
• 10 g — Hallertauer mittelfrüh (4% AA, boil, 10 min)

Yeast

• Sigmund Gjernes, Voss

Water

• Source (Montreal): Ca 31, Mg 8, Na 15, Cl 26, SO₄ 22, HCO₃ 0 ppm
• Salts: Gypsum 1.6 g, CaCl₂ 3.2 g

Mash schedule

1. Temperature — 65°C for 60 min
2. Mash Out — 75°C for 10 min

Fermentation

1. Primary — 25°C for 10 days

Process

• Efficiency: 75%
• Boil: 60 min
• Boil-off: 3 L/hr
• Mash thickness: 2.7 L/kg
• Batch volume: 20 L

Notes

https://youtu.be/BYVcpKQLAVM