Vienna Ale
A ProMash Recipe Report
|
BJCP Style and Style Guidelines
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24-0 Specialty, Experimental and Historic
|
Min OG:
|
1.010
|
Max OG:
|
1.200
|
|
|
Min IBU:
|
0
|
Max IBU:
|
100
|
|
|
Min Clr:
|
0
|
Max Clr:
|
90
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
5.50
|
Wort Size (Gal):
|
5.50
|
|
Total Grain (Lbs):
|
11.00
|
|
|
|
Anticipated OG:
|
1.052
|
Plato:
|
12.95
|
|
Anticipated SRM:
|
8.1
|
|
|
|
Anticipated IBU:
|
42.6
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
|
90
|
Minutes
|
|
|
%
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Amount
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Name
|
Origin
|
Potential
|
SRM
|
|
90.9
|
10.00 lbs.
|
Vienna Malt
|
America
|
1.035
|
4
|
|
9.1
|
1.00 lbs.
|
CarAmber
|
France
|
1.034
|
30
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
1.00 oz.
|
Perle
|
Pellet
|
6.40
|
28.3
|
60 min
|
|
1.00 oz.
|
Perle
|
Pellet
|
6.40
|
9.5
|
20 min
|
|
1.00 oz.
|
Perle
|
Pellet
|
6.40
|
4.7
|
5 min
|
|
Amount
|
Name
|
Type
|
Time
|
|
0.10 Oz
|
Irish Moss
|
Fining
|
15 Min.(boil)
|
White Labs WLP036 Dusseldorf Alt
|
Mash Type:
|
Single Step
|
|
|
Grain Lbs:
|
11.00
|
|
|
Water Qts:
|
12.00
|
Before Additional Infusions
|
|
Water Gal:
|
3.00
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.09
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Saccharification Rest:
|
152
|
60 Min
|
|
Mash-out Rest:
|
160
|
30 Min
|
|
Sparge:
|
170
|
60 Min
|
Total Mash Volume Gal: 3.88 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |