Vienna Lager - Beer Recipe - Brewer's Friend

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Vienna Lager

160 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.84 gallons
Post Boil Size: 5.34 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Bernardo Rodarte
Hop Utilization: 76%
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Monday November 16th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.30 lb Weyermann - Vienna Malt6.3 lb Vienna Malt 37 3.5 68.3%
2.50 lb Weyermann - Munich Type I2.5 lb Munich Type I 38 6 27.1%
0.30 lb Weyermann - Melanoidin0.3 lb Melanoidin 34.5 2 3.3%
0.13 lb Weyermann - Carafa Special Type 1 0.125 lb Carafa Special Type 1 29.9 340 1.4%
9.22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 17.21 60%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 5.69 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 qt Strike at 163 °F to hit 152 °F Strike 163 °F 152 °F 75 min
13.5 qt Sparge at 170 °F to reach 6.75 gallons pre-boil qty Sparge 170 °F -- 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.46 13.8  
Mash volume with grains 4.2 16.8  
Grain absorption losses -1.15 -4.6  
Remaining sparge water volume 4.78 19.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.84 27.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.34 21.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.34 g | 21.4 qt) 5.25 21  
Total: 8.24 33
Equipment Profile Used: System Default
 
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.

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  • Last Updated: 2022-04-16 18:06 UTC