Havalar halen soğukken hazırladığım yalıtımla uğraşsız Mexican Lager yapınca yıkadığım mayayla bir lager daha yapmaya karar verdim.
Vienna Lager
5.3% / 12 °P
BIAB
69% efficiency
Batch Volume: 13.5 L
Boil Time: 60 min
Mash Water: 13.14 L
Sparge Water: 7.09 L
Total Water: 20.23 L
Boil Volume: 18.56 L
Pre-Boil Gravity: 1.037
Vitals
Original Gravity: 1.048
Final Gravity (Fixed): 1.008
IBU (Tinseth): 24
BU/GU: 0.49
Color: 29.5 EBC
Mash
Temperature — 65 °C — 60 min
Sparge — 75 °C — 10 min
Malts (3.012 kg)
2.5 kg (83%) — Weyermann Vienna Malt — Grain — 8 EBC
250 g (8.3%) — Weyermann Caramunich I — Grain — 100 EBC
150 g (5%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
75 g (2.5%) — BESTMALZ BEST Melanoidin — Grain — 70 EBC
37 g (1.2%) — Weyermann Carafa Special II — Grain — 1100 EBC
Other (100 g)
100 g — Rice Hulls — Adjunct — 0 EBC
Hops (14.7 g)
7 g (21 IBU) — Magnum 14% — Boil — 60 min
7.7 g (3 IBU) — Hallertauer Mittelfrueh 3.9% — Boil — 15 min
Miscs
3.5 g — Ascorbic Acid — Mash
2.2 g — Calcium Chloride (CaCl2) — Mash
1 g — Epsom Salt (MgSO4) — Mash
1.8 g — Gypsum (CaSO4) — Mash
1 g — Protafloc — Boil — 15 min
2 g — Yeast Nutrients — Boil — 15 min
7 g — Gelatin — Primary
Yeast
50 ml — Lallemand (LalBrew) Essential Lager 80%
Fermentation
Primary — 12 °C — 7 days
1.044
Sıcaklık düzeltmesi ile de OG istenin az altında.
