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.

How to make a starter

I always have to look this up, is it half a quart of water and half a cup of DME? A quart and a half cup? It seems there is conflicting info, Palmer says the later, Wyeast says the former. I'm going with Wyeast on this one, I've copied their starter recipe here:

Starter Recipe:
The optimal media for cell growth and health require using a malt based media (DME) fortified with nutrients. Gravity should be kept near 1.040 and cultures should be grown at 70°F.

Recipe

0.5 cup DME (100g, 3.5oz)

½ tsp Wyeast Nutrient

1qt.(1L) H2O

Mix DME, nutrient, and water.

Boil 20 minutes to sterilize.

Pour into a sanitized flask or jar with loose lid or foil.

Allow to cool to 70°F.

Shake well and add yeast culture.

Timing of Starter:
Because starters are inoculated at high cell densities, growth is usually maximized within 24-36 hours. The gravity of the starter should always be checked prior to inoculation into wort to assure proper cell growth . Cultures should be used immediately, or refrigerated for up to 1 week before using. Cell viability will decrease rapidly if culture are left at ambient temperatures for extended time.