Category Archives: vienna 3V 3

Vienna 3V 3

This is the 2nd Beer in my NHC 2018 run of beers.  I’m brewing 5 in total and I got 4 entries so I’ll have to down select one.  This is beer is based off the Devil’s Backbone recipe from a AHA presentation I found online a few years ago.   It has done well but it has never made it to the finals at NHC.  I’ve been tweaking it a little bit here and there and from the last time I brewed it I decided to up the bitterness just a hair (5 IBUs) and drop the Calcium Chloride to get it in line with the Gypsum but keep the Calcium at 100ppm.  I also did a nice big repitch (0.5L of slurry) from a Helles I brewed just for that purpose.  it appeared to have worked since it took 1st in the first round of NHC in tampa and 1st at the Olde Hickory Pro Am and scored in the 40s at both.

Recipe Info
Recipe: vienna 3v 3
Style: Vienna Lager 7A BJCP 2015
Date: 01-03-2018

Recipe Guideline Min Guideline Max
OG 1.051 1.048 1.055
FG 1.011 1.010 1.014
Color 11.1 9.0 15.0
ABV 5.2 4.7 5.5
IBU 35.0 18.0 30.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 13.563 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.24 G
Volume: 7.32 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.042
Predicted Mash Run-off: 5.02 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G

Fermentables

Weight % by Weight Name Yield SRM
5.250 Lb 39.0 % Vienna Malt (Weyermann) 79.0 3.4
5.250 Lb 39.0 % Pilsner (Weyermann) 80.0 1.8
1.500 Lb 11.0 % Caraamber/Biscuit (Weyermann) 80.1 36.0
1.500 Lb 11.0 % Munich II (Weyermann) 82.2 8.5
0.062 Lb 0.0 % Midnight Wheat Malt 0.0 550.0

Hops

Weight Name AAU Time Use IBUs
0.83 Oz Magnum 12.0 60 mins Boil 29.0
1.0 Oz Tettnang (Tettnang Tettnager) 4.0 15 mins Boil 6.0

Yeast

Amount Name
0.500 L German Lager White Labs WLP830

Misc

Amount Name Time Use
1.000 tablet Whirlfloc Tablet 15 mins Boil
0.500 tsp Yeast Nutrient (Wyeast) 10 mins Boil

Water
Predicted Mash Ph: 5.47

Ca Mg Na Cl So Bicarbonate
Water 7 3 21 30 24 30
Mash 71 3 21 91 95 30
Sparge 56 3 21 76 78 30
Final 107 5 35 141 146 50
Target 75 0 0 0 0 0

Water Profile Name: carrboro
Target Profile Name: standard
Mash Water
Total Water Treated: 6.250 G
Percent RO / Distlled: 0 %
Water Used: 6.250 G

Mash Water Adjustments
Gypsum: 3.0 g
Calcium Chloride: 3.0 g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.500 G
Percent RO / Distlled: 0 %
Water Used: 5.500 G

Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 2.0 g

Notes

150f 60 mins
168f 10 mins

2 weeks 50f
2 day raise to 60
Hold through 3 weeks
4 weeks lagering

Carb to 2.5 volumes

1-19-18 normal 3 vessel brewday other than i forgot salts in the sparge so i put them in the boil instead.  pitch 400mL of slurry (~200mL of packed yeast and 200mL of liquid)
1-20-18 thin kreausen.  slow steady bubbling.
1-21-18 1/2″ kreusen steady bubbling
1-22 and 23 -18 ”
2-3-18 no bubbling.  starting rise to d-rest
2-9-18 racked to lagering keg
FG 1.013
tasting really good.  no off flavors.
3-7-18 added gelatin
3-11-18 put on 30 psi of pressure
3-12-18 moved down to 10 psi @ 35F

a really great beer.  i don’t think I’ll change anything for the rebrew.