363849693.

xlsx
Hydro- Refractometer
meter Brix
Style: Vienna Lager Batch Vol: 5.25 gal Actual: 5 Est. Pre-Boil SG: 1.041 Actual SG: 1.043 10.0
Brewer: BEER-N-BBQ by Larry Pre-Boil Vol: 6.91 gal Actual: 7 Est. OG: 1.048 Actual OG: 1.052 11.0
Brew Date: 14-Jan-17 Boil Time: 90 min Actual FG: 1.012 6.0
Type: All Grain Post-Boil Vol: 5.81 gal Actual: 5.6 ABV: 5.2%
Est. Efficiency: 72% Actual: 76.4%

Grain Bill Hop Bill & Schedule

Amount Time Alpha Qty
Grain % Type Species IBU
(lb) (min) (%) (oz)
Vienna Malt 6.00 54.5% 60 Pellet Mt Hood 5.5 1.00 18.92
Continental Pilsner 3.00 27.3% 10 Pellet Mt Hood 5.5 1.00 6.86
Munich Malt 2.00 18.2% 0 0 0 0.0 0.00 0.00
0 0.00 0.0% 0 0 0 0.0 0.00 0.00
0 0.00 0.0% 0 0 0 0.0 0.00 0.00
0 0.00 0.0% 0 0 0 0.0 0.00 0.00
0 0.00 0.0% 0 0 0 0.0 0.00 0.00
11.00 25.77

Mash Variables & Steps Other Ingredients/Additions

Variable/Step Value Units Time Name Amount
Ambient Grain Temp 64 F Before Yeast Starter, Wyeast 2308 1 Gal
Mash Temp 152 F 151.5
Water/Grist Ratio 1.5 qt/lb 15 min Whirlfloc 1
Strike Water to Add 16.5 qt end of boiYeast Nutrient 2 tsp
Strike Water Temp 163.7 F 163.5
# of Steps Required 2
Add for 1st step 3.44 qt
Drain for 1st step 14.44 qt
Add for 2nd step 14.44 qt
Add for 3rd step 0 qt

NOTES: Chill to 55 deg F and aerate with oxygen before adding yeast. Ferment for two weeks. Raise temp towards
end of fermentation to 65 deg F for a couple days for a diacetyl rest. Then chill down to 45 deg F in 5 deg daily
increments. Lager for 6 weeks. Chill down below 40 deg to floccolate remaining yeast. Keg. Recipe modeled after
article in BYO magazine issue March-April 2014. Hop substitutes: Tettnang, Perle, Tradition, Mt. Hood, Crystal,
Ultra, Vanguard.
Courtesy of
BEER-N-BBQ by Larry
YouTube Channel
https://www.youtube.com/user/BEERNBBQBYLARRY
363849693.xlsx
Refractometer
SG
1.040
1.044
1.024

Courtesy of
BEER-N-BBQ by Larry
YouTube Channel
https://www.youtube.com/user/BEERNBBQBYLARRY
 Title Value Units Description
Size of Mash Tun 7.00 gal Capacity of mash tun
Max Fill for Mash Tun 95% % Max desired fill capacity for Mash Tun
Size of Boil Kettle 8.00 gal Capacity of boil kettle
Extract Efficiency 72.0% % Brewhouse mash extract efficiency
Boil Time 90 Min Length of boil
Water Boil Temp 210.6 F Temp at which water boils at your elevation above sea level.
Pitching Temp 75.0 F Wort temp when racking to primary fermenter
Target Batch Vol 5.25 gal Amount of wort going into keg or bottles
Lauter Tun Deadspace 0.3125 gal Only used for calculating sparge water
Boil Kettle Trub Loss 0.3125 gal Left in kettle when rackign to primary fermenter
Fermenter Loss 0.25 gal Left in fermenter when kegging or bottling
Post-Boil Volume 5.81 gal Sum of final batch size, trub loss, & fermenter loss
Evaporation Rate 11.5% %/hr Rate of wort boil evaporation
Evaporation Loss 1.00 gal Required addition to compensate for evaporation
Cooling Loss 0.09 gal Effect of cooling wort from boil to pitching temp
Pre-Boil Volume 6.91 gal Account for evaporation loss and wort cooling shrinkage

For Video Tutorial, see:

https://youtu.be/efneG2Dls2c
 Grain Bill & Extract Yield Calculations
Pre-Boil Vol: 6.91 gal Post Boil Vol: 5.81 gal Extract Efficiency:
Max Th
Potential Max Amount Extract Pre Boil
Malt Type % Bill Yield
S.G. per lb PPG (lb) Eff (%) (points)
(points)
Vienna Malt Grain 1.035 35 6.00 54.5% 30.392 72.0% 21.882
Continental Pilsner Grain 1.037 37 3.00 27.3% 16.064 72.0% 11.566
Munich Malt Grain 1.034 34 2.00 18.2% 9.841 72.0% 7.086
### 0.0% 0.000 0.0% 0.000
### 0.0% 0.000 0.0% 0.000
### 0.0% 0.000 0.0% 0.000
### 0.0% 0.000 0.0% 0.000
Total Grain 11.00 100% 1.056 1.041
1.043
76.4%
 72.0%

Post Boil
(points)

26.013
13.750
8.423
0.000
0.000
0.000
0.000
1.048 Total S.G. (Predicted)
1.052 O.G. (Measured)
Extract Efficiency (Actual)
 Mash Calcs
Title Value Units
Ambient Grain Temp 64.0 F Temperature within milled grains
Mash Temp 152.0 F Desired mash temp. Typical range: 148-156
Water/Grist Ratio 1.5 qt/lb Typical range 1-1.5
Mash tun Vessel Volume 28.0 qt
Max Fill for Mash Tun 95% %
Strike Water to Add 16.5 qt
Strike Water Temp 163.7 F
Dry Grain Volume Used 3.4 qt Assumes dry grain occupies .3125 qt/lb of volume
Grain Absorption 5.5 qt Assume .5 qt/lb absorption of water by grain
Total Vol (Grain + Water) 19.9 qt
Is it less than 95% full? PASS PASS or FAIL. Ensure mash tun can hold it all.
Sparge Vol Available 17.7 qt 4.42 gal
Total Add Water Required 28.9 qt
Number of Steps Required 1.64 Number of Batch Sparge steps
Optimize # steps 2 3 Max
Optimize vol per step 14.4 qt
available to drain in 1st step 11.0 qt
Add for 1st step 3.4 qt
Drain for 1st step 14.4 qt 3.61 gal
Add for 2nd step 14.4 qt 3.61 gal
Add for 3rd step 0.0 qt
 Adjustment Factors:
FWH: 10% Leaf: 0% Pellet: 10% Plug: 5%

Hops Additions (Tinseth Equation)

Avg. Boil Gravity 1.044 Post Boil Volume (gal) 5.81
Time Alpha Qty U Adj
Type Species U IBU
(min) (%) (oz) Factor
Enter 'FWH' for First Wort Hops -> 60 Pellet Mt Hood 5.5 1.00 1.10 0.267 18.92
10 Pellet Mt Hood 5.5 1.00 1.10 0.097 6.86
1.00 0.000 0.00
1.00 0.000 0.00
1.00 0.000 0.00
1.00 0.000 0.00
Enter 'Dry Hop' if dry hopping -> 1.00 0.000 0.00
^ 25.77
Enter:
Pellet
Leaf
or
Plug
Total IBU
 All-Grain to Extract Conversion
Pale Malt (lb) LME (lb) DME (lb)
8.73 = 7.09 6.00
Wheat Malt (lb) LWE (lb) DWE (lb)
7.57 = 7.09 6.00

Extract to All-Grain Conversion

LME (lb) Pale Malt (lb)
6 = 7.38
DME (lb) Pale Malt (lb)
6 = 8.73
LWE (lb) Pale Malt (lb)
6 = 6.40
DWE (lb) Pale Malt (lb)
6 = 7.57

LME - Liquid Malt Extract

DME - Dry Malt Extract
LWE - Liquid Wheat Extract
DWE - Dry Wheat Extract
 Required Priming Sugar (Method #1)1 Saturation Volume Typical Carbonation Levels
Saturation Vol. of CO2 = 0.88 LCO2 / Lbeer Temp CO2 Vol. of Vol. of
CO2 g/L
Preferred Vol. of CO2 = 2.45 LCO2 / Lbeer C F g/L CO2 (L) Beer Style CO2
5.88 g / Lbeer 0 32.0 3.34 1.70 British-style ales 2.7 - 3.9 1.5 - 2.2
Pure Glucose 0.79 oz / gal 2 35.6 3.14 1.60 Porter, stout 3.3 - 4.5 1.7 - 2.3
3.93 oz / 5-gal batch 4 39.2 2.95 1.50 Belgian ales 3.7 - 4.7 1.9 - 2.4
6.76 g / Lbeer 6 42.8 2.75 1.40 European lagers 4.3 - 5.3 2.4 - 2.6
Dextrose Monohydrate
(Corn Sugar) 0.90 oz / gal 8 46.4 2.55 1.30 American ales 4.7 - 5.3 2.2 - 3.0
4.51 oz / 5-gal batch 10 50.0 2.36 1.20 American lagers 2.5 - 2.8
7.64 g / Lbeer 12 53.6 2.20 1.12 Lambic 4.7 - 5.3 2.4 - 2.8
Dry Malt Extract3 1.02 oz / gal 14 57.2 2.06 1.05 Fruit Lambic 5.9 - 8.8 3.0 - 4.5
5.10 oz / 5-gal batch 16 60.8 1.94 0.99 German Wheat 6.5 - 8.8 2.8 - 5.1
8.23 g / Lbeer 18 64.4 1.83 0.93
Liquid Malt Extract3 1.10 oz / gal 20 68.0 1.73 0.88
5.50 oz / 5-gal batch 22 71.6 1.63 0.83

Priming Sugar (Method #2)2

Saturation CO2 = 1.73 gCO2 / Lbeer
Preferred CO2 = 4.70 gCO2 / Lbeer
6.42 g / Lbeer
Pure Glucose 0.86 oz / gal
4.28 oz / 5-gal batch
7.38 g / Lbeer
Dextrose Monohydrate 0.99 oz / gal
4.93 oz / 5-gal batch
8.34 g / Lbeer
Dry Malt Extract3 1.11 oz / gal
5.57 oz / 5-gal batch
8.98 g / Lbeer
Liquid Malt Extract3 1.20 oz / gal
6.00 oz / 5-gal batch

1
HOMEBREW DIGEST #1796 (hbd.org/archive/1796.html)
2
Technical Guide to Bulk Priming (oz.craftbrewer.org/Library/Methods/BulkPriming/TechnicalGuide.shtml)
3
A Primer on Priming (www.brewery.org/library/YPrimerMH.html)
 Constants & Variables
C= 12.0107 amu
O= 15.9994 amu
H= 1.00794 amu

Avogadro's # 6.022E+23
R= 0.0820578 LatmK-1mol-1
T= 293.15 K
P= 1 atm

Alcohol & CO2 production

glucose ethanol carbon dioxide

C6H12O6 2(CH3CH2OH) 2(CO2)
180.15588 92.13688 + 88.019 amu