Monday, March 23, 2015

Batch 165, Vienna Altbier

Vienna Altbier - American Amber Ale (10B)

Batch Size 10.594 gal Boil Size 13.094 gal
Boil Time 90.000 min Efficiency 70%
OG 1.052 - 1.056 actual  FG 1.014
ABV 4.9% Bitterness 33.8 IBU (Tinseth)
Color 10.4 srm (Morey) Calories (per 12 oz.) 171

Fermentables

Total grain: 23.125 lb
Name Type Amount Mashed Late Yield Color
Munich Malt - 10L Grain 10.000 lb Yes No 77% 10.0 srm
Vienna Malt Grain 10.000 lb Yes No 78% 4.0 srm
Sugar, Table (Sucrose) Sugar 1.250 lb No No 100% 1.0 srm
White Wheat Malt Grain 1.000 lb Yes No 86% 2.0 srm
Caramel/Crystal Malt - 60L Grain 14.000 oz No No 74% 60.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Mount Hood 5.5% 1.500 oz Boil 60.000 min Leaf 10.8
Super Styrian 14.0% 1.000 oz Boil 60.000 min Pellet 20.3
Saaz (USA) 3.8% 1.000 oz Boil 15.000 min Pellet 2.7

Misc

Name Type Use Amount Time
Irish Moss Fining Boil 2.000 tsp 0.000 s

Yeast

Name Type Form Amount Stage
Wyeast - London Ale III Ale Liquid 0.528 cup Primary

Mash

Name Type Amount Temp Target Temp Time
Protein rest Infusion 7.875 gal 131.908 F 122.000 F 25.000 min
Conversion Infusion 4.622 gal 212.000 F 152.000 F 90.000 min
Final Batch Sparge Infusion 3.233 gal 203.995 F 165.200 F 15.000 min

Instructions

  1. Add 10.000 lb Munich Malt - 10L, 10.000 lb Vienna Malt, 1.000 lb White Wheat Malt, to the mash tun.
  2. Bring 7.875 gal water to 131.908 F, 4.622 gal water to 212.000 F, 3.233 gal water to 203.995 F for upcoming infusions.
  3. Add 7.875 gal water at 131.908 F to mash to bring it to 122.000 F. Hold for 25.000 min.
  4. Add 4.622 gal water at 212.000 F to mash to bring it to 152.000 F. Hold for 90.000 min.
  5. Add 3.233 gal water at 203.995 F to mash to bring it to 165.200 F. Hold for 15.000 min.
  6. Bring the wort to a boil and hold for 90.000 min.
  7. Boil or steep 1.250 lb Sugar, Table (Sucrose), 14.000 oz Caramel/Crystal Malt - 60L, .
  8. Put 1.500 oz Mount Hood into boil for 60.000 min.
  9. Put 1.000 oz Super Styrian into boil for 60.000 min.
  10. Put 1.000 oz Saaz (USA) into boil for 15.000 min.
  11. Put 2.000 tsp Irish Moss into boil for 0.000 s.
  12. Stop boiling the wort.
  13. You should have 11.500 gal wort post-boil. You anticipate losing 1.000 gal to trub and chiller loss. The final volume in the primary is 10.500 gal.
  14. Cool wort and pitch Wyeast - London Ale III Ale yeast, to the primary.
  15. Let ferment until FG is 1.014.
  16. Transfer beer to secondary.

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