Mendel’s Dihybrid Cross

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SKU: CMTYRCP-0248 Categories: ,


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This is a Community Recipe created by cuichulain

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

Ingredients Included

Weyermann® Vienna Malt (6000 grams)
Weyermann® CaraAmber® (500 grams)
Saaz Pellets (85 grams)


Beer Style (main): European Lagers
Beer Style (sub): Vienna-Style Lager
Batch Size: 24
Original Gravity: 1.060
Final Gravity: 1.019
ABV %: 6.8
IBU: 26

Temperature °C: 62-72
Length (mins): 60
Out temp °C: 78
Out time (mins): 10

Boil time (mins): 90

Additions and timing:

Candi sugar -750g – 90mins (not included)
Saaz 75g – 90mins
Irish Moss – 10mins
Saaz 10g – 10mins

Secondary additions and timing:

Fine with gelatin after cold crash (not included)

Yeast: Imperial Urkel (not included)
Fermentation temperature/steps: 9°-12° over 5 days


Make Candi sugar
Heat sugar and few drops acid in enough water to dissolve until @ 115°C – Hold for 2.5hrs

Additional information

Weight 6.585 kg
Country of Origin GB
HS Code 2106909853


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