Looks good, Matt! Recipe? Or is it proprietary now that you're going pro.
Haha...not proprietary at all. Here ya go! (Not all of these ingredients are "traditional" for a Vienna lager, but it sure is tasty!)
3-A Vienna Lager
Author: Matt Schwandt
Size: 5.4 gal @ 68 °F
Efficiency: 85.0%
Attenuation: 76.0%
Calories: 167.63 kcal per 12.0 fl oz
Original Gravity: 1.051 (1.046 - 1.052)
Terminal Gravity: 1.012 (1.010 - 1.014)
Color: 13.33 (10.0 - 16.0)
Alcohol: 5.03% (4.5% - 5.5%)
Bitterness: 28.9 (18.0 - 30.0)
Ingredients:
4.5 lb (48.6%) Pilsen Malt - added during mash
2.75 lb (29.7%) Light Munich - added during mash
1 lb (10.8%) Caramunich® TYPE II - added during mash
.75 lb (8.1%) Corn Flaked (Maize) - added during mash
.25 lb (2.7%) Chocolate Rye Malt - added during mash
.50 oz (50.0%) Magnum (12.5%) - added during boil, boiled 60 m
.50 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 m
.50 oz (50.0%) Amarillo (10.7%) - added during boil, boiled 5 m
1.5 L White Labs WLP833 German Bock Lager
Notes
Single infusion batch sparge
- .2g Ca(OH)2 added to mash ==> pH 5.3-5.4
- 18 qts @ 163 ==> Saccharafication @ 154 [60 min]
- 2 @ 212 ==> Mashout @ xxx [10 min]
- 15 qts Sparge H2O @ 183 ==> Sparge @ 170 [10 min]
- 1.5g CaSO4, 1g CaCl added to kettle
Target water profile: 54 Ca, 6 Mg, 16 Na, 50 Cl, 56 SO4
Ferment between 48-50
Results generated by BeerTools Pro 1.5.24