East Kingston All Vienna Malt Mit Perle Vienna Lager
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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09-B German Amber Lager, Vienna
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Min OG:
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1.046
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Max OG:
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1.052
|
|
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Min IBU:
|
18
|
Max IBU:
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30
|
|
|
Min Clr:
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8
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Max Clr:
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12
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Color in SRM, Lovibond
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|
Batch Size (Gal):
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16.00
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Wort Size (Gal):
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16.00
|
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Total Grain (Lbs):
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30.00
|
|
|
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Anticipated OG:
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1.052
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Plato:
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12.9
|
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Anticipated SRM:
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4.9
|
|
|
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Anticipated IBU:
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36.2
|
|
|
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Brewhouse Efficiency:
|
75
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%
|
|
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Wort Boil Time:
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90
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Minutes
|
|
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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20.65
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Gal
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|
|
Pre-Boil Gravity:
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1.040
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SG
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10.1 Plato
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|
%
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Amount
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Name
|
Origin
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Potential
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SRM
|
|
100.0
|
30.00 lbs.
|
Vienna Malt
|
Germany
|
1.037
|
3
|
Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
|
Alpha
|
IBU
|
Boil Time
|
|
2.00 oz.
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Perle
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Whole
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6.00
|
18.3
|
90 min
|
|
2.00 oz.
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Perle
|
Whole
|
6.00
|
8.5
|
30 min
|
|
2.00 oz.
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Perle
|
Whole
|
6.00
|
4.4
|
15 min
|
|
3.60 oz.
|
Perle
|
Whole
|
6.00
|
5.0
|
2 min
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WYeast 2308 Munich Lager
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Mash Type:
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Single Step
|
|
|
Grain Lbs:
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30.00
|
|
|
Water Qts:
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42.00
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Before Additional Infusions
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|
Water Gal:
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10.50
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Before Additional Infusions
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|
Qts Water Per Lbs Grain:
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1.40
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Before Additional Infusions
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|
Rest
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Temp
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Time
|
|
Saccharification Rest:
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152
|
90 Min
|
|
Mash-out Rest:
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168
|
10 Min
|
|
Sparge:
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170
|
70 Min
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Total Mash Volume Gal: 13.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |