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North of The Border Vienna System


Details

Beer Style
3A Vienna Lager (BJCP)
Brewing Method
All grain 
Brew Type
Lager 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
90 min 
Maximum Extract
430.3 points
Potential Extract
301.2 points (70% from recipe)
Anticipated OG
1.060 SG
Boil SG
1.043 SG (at start of boil)
Anticipated Color
12.4 SRM     
Estimated IBU
25.2 IBU
Estimated FG
1.017 SG
Estimated Alcohol
5.7 %abv
Mash
60 m @ 152.6 tempF

Style Compliance

3A Vienna Lager
Original Gravity
1.046-1.052 SG
Final Gravity
1.010-1.014 SG
Alcohol
4.5-5.5 %abv
Bitterness
18.0-30.0 IBU
Color
10.0-16.0 SRM
 
OG
1.060 SG High
FG
1.017 SG High
Alcohol
5.7 %abv High
Bitterness
25.2 IBU
Color
12.4 SRM
Overall Compliance: 40.0%

Fermentables

Name Amount Color Potential % Grist
Briess Vienna 5.1 lbs 3.5 °L 35 ppg 43.1 %
Gambrinus Pilsner Malt 3.5 lbs 1.5 °L 38 ppg 29.6 %
Gambrinus Munich Light 3.1 lbs 10.0 °L 37 ppg 26.2 %
Weyermann Dehusked Carafa II 2.04 oz 430.0 °L 32 ppg 1.1 %
Totals 11.8 lbs 430.3 points 100%

Fermentables

Name: Briess Vienna
Amount: 5.1 lbs
Color: 3.5 °L
Potential: 35 ppg
% Grist43.1 %
Name: Gambrinus Pilsner Malt
Amount: 3.5 lbs
Color: 1.5 °L
Potential: 38 ppg
% Grist29.6 %
Name: Gambrinus Munich Light
Amount: 3.1 lbs
Color: 10.0 °L
Potential: 37 ppg
% Grist26.2 %
Name: Weyermann Dehusked Carafa II
Amount: 2.04 oz
Color: 430.0 °L
Potential: 32 ppg
% Grist1.1 %
Totals
Amount: 11.8 lbs
Potential: 430.3 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Hallertauer 1.50 oz @ 4.0 %AA (6.0 AAU) 22.5 (35.0 %) Boil 60 min
Hallertauer 0.50 oz @ 4.0 %AA (2.0 AAU) 2.7 (12.7 %) Boil 10 min
Totals 2.0 oz
Hop: Hallertauer
Amount: 1.5 oz
%AA: 4.0
When: Boil
Time: 60 min
Hop: Hallertauer
Amount: 0.5 oz
%AA: 4.0
When: Boil
Time: 10 min
Totals
Amount: 2.0 oz

Yeast

Name Attenuation When
Wyeast 2308 Munich Lager 72 % Primary
Name: Wyeast 2308 Munich Lager
Attenuation: 72 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.