Category Archives: Vienna eBIAB 1

Vienna eBIAB 1

I have brewed this beer a few times before but this is my first go at it on the new eBIAB system.  I pretty much stuck with my old recipe but I used all Weyermann malts this time.

BrewDesign

Recipe Info

Beer Name: vienna_EBIAB_1
Style: Vienna Lager

 

Style

Original Gravity: 1.054
Final Gravity: 1.011
Color: 11.9
Alcohol: 5.7 %
Bitterness: 29.6 IBUs

Brewery

Efficiency: 70
Attenuation: 80

Mash

Mash Fermentable Weight: 12.85 Pounds
Mash Thickness: 1.8 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 7.78 Gallons
Mash Volume: 8.81 Gallons
Strike Water Temp: 153.8 F
Mash Temp: 145 F

Boil

Kettle Gravity (start of boil): 1.045
Predicted Mash Run-off Volume: 6.626
Target Starting Boil Volume: 7.25
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 6

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
5.5 42.8 Weyermann Pilsner; German 80.0 1.8
5.5 42.8 Weyermann Vienna Malt 79.0 3.4
1 7.8 Weyermann Munich Type II 78.0 8.9
.75 5.8 Weyermann Caramunich I 73.0 39.0
.1 0.8 Briess Midnight Wheat Malt 0.0 550.0

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
.7 Northern Brewer Pellets (US) 10.6 60 Boil 24.6
1 Saaz Pellets 3.0 15 Boil 4.9

Yeast and Friends

Amount (Milliters) Name
1 vial White Labs WLP830 German Lager

Misc

Amount Name Time
1 tablet Whirlfloc Tablet 15
1 tsp Yeast Nutrient (Wyeast) 10

Notes

Liquid Yeast Pitch – Stirplate Starter

First Starter
307 billion cells
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 155 grams
Starter Size: 1.5 liters

mash temps:
145F 30 mins
158F 45 mins
168F 10 mins

Mash Salts:
Gypsum: 4.0 gram
Calcium Chloride: 4.0 gram
Pickling Lime: 1.0 gram

Mash Acid:

Sparge/Boil Salts:

Predicted Mash pH of: 5.20

Mash Ions (ppm):
Ca: 94.0 Mg: 3.0 Na: 21.0 Cl: 76.5 So: 99.7

Boil Ions (ppm):
Ca: 94.0 Mg: 3.0 Na: 21.0 Cl: 76.5 So: 99.7

1-2-16 made 1.5L starter of WLP830
1-4-16 normal brew day
1-5-16 AM no bubbling
noon very slow bubbling
1-6-16 1″ kreusen and steady bubbling
1-7-16 ”
1-8-16 ” but maybe slowing a hair
1-9-16 ~2 sec between bubbles
1-10-16 ~4 sec
1-11-16 ~6 sec
1-12-16 ~15 sec
1-13-16 ~20 sec
1-14-16 ” but starting to clear
1-15-16 ”
1-16-16 ~40 sec
1-18-16 bascially done bubbling
1-19-16 up to 55F for diacetyl rest
1-20-16 up to 60F
1-21-16 no bubbling
1-23-16 racked for lagering.  good and clean.  a little sulfur and maybe a whisper of acetyldehyde?  tastes young but very promising.  pH 4.47 FG 1.014.
2-15-16 gelatin added (1/2 tsp + 1/4 cup filtered water and microwaved to 180F)
2-18-16 racked to serving keg and set to 30 psi for 24 hours @ 40F
2-19-16 put on draft.  excellent.  crystal clear.  carb pretty good.  set to 13 psi to get 2.5 volumes @ 40F
2-28-16 same as intl amber carb.  seems a bit high.  if fridge set to 38F I would carb @ 12 psi.  bottled off 7 bottles.

comparison to devil’s backbone vienna

aroma: mine: bready, toasty, a little noble hop.  DB: very similar

appearance: dead on the same.

flavor: pretty damn similar.

mouthfeel: DB is a bit more carbonated.  right now i’m 40F @ 12psi.  will turn up to 13.

overall: they are very, very similar and difficult to tell apart.  mine may be a hair more malty and db a hair more carbonated.

NHC 2016:
I scored a 35 which is good but not good enough to move on at NHC.  Comments were positive except one judge said it was a bit oxidized. Score sheets:

vnhc_1 vnhc_2

Colonial Cup 2016:
Scored a 28.5 and didn’t place.  In reading the comments and tasting my last bottles at home I have to chalk this up to crappy judging and typical group think.  I always find it highly suspect when two judges write the exact same comments.  It annoys me to no end when i hear judges next to me in competitions talking about a beer before they are done judging it.  “are you getting green apple?”  “now that you mention it, i am getting a bit of it!”.  There isn’t even a whisper of acetaldehyde in this beer.  I guess the bottle they had could have gotten some oxygen in it but they were meticulously purged and capped on foam and stored cold so i’m having a hard time believing it especially since the NHC judges specifically called out how clean the ferment was.  then again the one NHC judge mentioned oxidation so maybe I need to hold off on bottling till the last minute.  Score sheets:

v_1 v_2

Not sure I would change anything with this beer except maybe go back to Best Malz.  For some reason this beer has done better with BM over Weyermann but it could just be luck of the draw with judges.    Also, I’ll bottle it closer to the competition although I think I bottled them 2 weeks ahead of time which really isn’t very long.  Maybe I’ll look at my bottling technique to try and reduce any oxygen pickup.