Devils Backbone Brewing Co.’s Vienna Lager clone - Beer Recipe - Brewer's Friend

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Devils Backbone Brewing Co.’s Vienna Lager clone

194 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.08 gallons
Post Boil Size: 6.08 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: https://byo.com/recipe/devils-backbone-brewing-co-
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Thursday November 5th 2020
1.059
1.013
5.9%
18.2
8.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.33 lb German - Pilsner4.33 lb Pilsner 38 1.6 37.2%
4.54 lb German - Vienna4.54 lb Vienna 37 4 39%
1.38 lb Dark Munich1.38 lb Dark Munich 36 10 11.9%
1.38 lb German - CaraAmber1.38 lb CaraAmber 34 23 11.9%
11.63 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Northern Brewer0.55 oz Northern Brewer Hops Pellet 7.5 Boil 60 min 14.22 50%
0.55 oz Saaz0.55 oz Saaz Hops Pellet 3.5 Boil 20 min 4.02 50%
1.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.46 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.20 g Gypsum Water Agt Mash 1 hr.
2.06 ml Lactic acid Water Agt Mash 1 hr.
1.73 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
0.46 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Check here:
https://www.homebrewersassociation.org/forum/index.php?topic=5771.0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.36 gal Protein rest Decoction 137 °F 125 °F 30 min
Beta amylase rest Decoction -- 147 °F 30 min
Alpha amylase conversion Decoction -- 162 °F 30 min
4.17 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.36 17.4  
Mash volume with grains 5.29 21.2  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 4.38 g | 17.5 qt) 4.42 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.08 24.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.08 g | 24.3 qt) 5.5 22  
Total: 8.78 35.1
Equipment Profile Used: System Default
 
Notes

Devils Backbone Brewing Co.’s Vienna Lager clone

(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.011
IBU = 18 SRM = 10 ABV = 5.1%

The gold standard for Vienna lagers in North America, known for its smooth, malty finish and drinkability. This beer from Devils Backbone (Roseland, Virginia) has won gold at the Great American Beer Festival three times since 2012, plus numerous other accolades.

Ingredients
4.1 lbs. (1.9 kg) Pilsner malt
4.1 lbs. (1.9 kg) Vienna malt
1.25 lbs. (0.57 kg) dark Munich malt
1.25 lbs. (0.57 kg) Weyermann Caraamber® malt (26 °L)
3.75 AAU German Northern Brewer hops (60 min.) (0.5 oz./14 g at 7.5% alpha acids)
1.75 AAU Czech Saaz hops (20 min.) (0.5 oz./14g at 3.5% alpha acids)
Imperial L17 (Harvest) or Omega Yeast OLY-114 (Bayern Lager) or Mangrove Jack’s M76 (Bavarian Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
With a loose 3-to-1 water-to-grist ratio (~1.5 qts./lb.), conduct a protein rest at 125 °F (52 °C), holding for 30 minutes. Raise temperature to 147 °F (64 °C) and hold for 30 minutes for beta amylase rest. Raise temperature to 162 °F (72 °C) for 30 more minutes to convert alpha amylase. Mash out for ten minutes at 170 °F (77 °C). Recirculate until clear, then sparge until you collect about 7 gallons (26.5 L) of wort. Boil for 90 minutes, adding hops as indicated. If you choose to add clarifiers such as Whirlfloc or Irish moss, do so with 15 minutes remaining in the boil.

Chill to 52 °F (11 °C) then pitch ample amount of healthy yeast. Oxygenate thoroughly. Allow temperatures to rise to 54–54.5 °F (12 °C) during the main fermentation period. When fermentation is about two-thirds complete, raise temperatures to 56 °F (13 °C) to finish fermenting remaining sugars. At end of fermentation, let rise to 57 °F (14 °C) for diacetyl rest. Seven to 10 days after pitching. Start cooling 2 °F (1 °C) per day until you reach a temperature between 42–44 °F (6–7 °C). Rack off the yeast and transfer to a secondary for aging. Crash cool to lagering temperatures between 28–34 °F (-2 °C to 1 °C). Lager for a minimum of two weeks, but the beer will benefit from a lagering period of four weeks or more. Force carbonate to 2.5 volumes or prime and bottle condition.

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  • Last Updated: 2020-11-06 12:16 UTC