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


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


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


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


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


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


  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.

Friday, March 20, 2015

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.
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.