Vienna Mini IPA Recipe
Recipe Specifics:
Type: All Grain
SRM: 4.6
IBUS: 71.1
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 69.00 %
Notes:
All 10 minute additions were flameout/steep for 30 minutes.
Final Numbers:
Original Gravity: 1.044
Final Gravity: 1.010
ABV: 4.5%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: Shook Bucket
Water Profile:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 4.60 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 1 | – |
| 1.50 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 2 | – |
| 5.50 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 8 | – |
| 1.80 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 9 | – |
| R/O | Tap Water | Gypsum (gram/gal) | Epsom Salt (gram/gal) | Sea Salt (gram/gal) | Baking Soda (gram/gal) | Calcium Chloride (gram/gal) |
| Yes | No | 1.15 | 0 | 0 | 0 | 0.38 |
| Calcium | Magnesium | Sodium | Sulfate | Chloride | Bicarbonate | Cations | Anions | Total Hardness | Alkalinity | RA | S04/CI Ratio |
| 98 | 0 | 0 | 169.6 | 48.5 | 1 | 4.9 | 4.9 | 245 | 1 | -69 | 3.5 |
Mash/Grain Profile:
Mash at 148.0 F for 60 Minutes
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 7 lbs 8.0 oz | Vienna Malt (3.5 SRM) | Grain | 3 | 71.4 % |
| 2 lbs | Pale Malt (2 Row) US (1.8 SRM) | Grain | 4 | 19.0 % |
| 8.0 oz | Cara-Pils/Dextrine (1.3 SRM) | Grain | 5 | 4.8 % |
| 8.0 oz | Flaked Quinoa (1.6 SRM) | Grain | 6 | 4.8 % |
Boil Ingredients:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 10.00 g | Columbus (Tomahawk) [14.00 %] – Boil 60.0 min | Hop | 7 | 20.3 IBUs |
| 5.50 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 8 | – |
| 1.80 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 9 | – |
| 28.35 g | Amarillo Gold [8.50 %] – 30 min hopstand | Hop | 10 | 7.0 IBUs |
| 28.35 g | Columbus (Tomahawk) [14.00 %] – 30 min hopstand | Hop | 11 | 11.5 IBUs |
| 28.35 g | Simcoe [13.00 %] – 30 min hopstand | Hop | 12 | 10.7 IBUs |
Fermentation:
Starter: No
Yeast: 4 oz. WLP002 2nd generation yeast that was 7 days old.
Temperature: 62F for 24 hours then bumped to 65 for 13 days.
Dry Hopping:
First dose 28 grams each of Amarillo, Columbus, and Simcoe added after transferring to a keg for 7 days at 65 F.
Took out first dose and added another dose of dry hops of 15 grams each Amarillo, Columbus, and Simcoe to bag and left at 65 F for 24 hours then into keezer with hops remaining in the keg.
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 43.00 g | Amarillo Gold [8.50 %] – Dry Hop 0.0 Days | Hop | 13 | 0.0 IBUs |
| 43.00 g | Columbia [5.50 %] – Dry Hop 0.0 Days | Hop | 14 | 0.0 IBUs |
| 43.00 g | Simcoe [13.00 %] – Dry Hop 0.0 Days | Hop | 15 | 0.0 IBUs |
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