Vienna Lager - Beer Recipe - Brewer's Friend

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Vienna Lager

206 calories 21.6 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 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Borrowed from Brulosophy but modified into normal brew.
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Tuesday November 24th 2020
1.062
1.016
6.0%
26.5
9.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 oz Bestmalz - BEST Melanoidin3 oz BEST Melanoidin 34.5 27 1.5%
12 lb Vienna - DE - Vienna Malt12 lb DE - Vienna Malt 37 3.5 97.5%
2 oz Thomas Fawcett - Thomas Fawcett - Pale Chocolate Malt2 oz Thomas Fawcett - Pale Chocolate Malt 32.7 225 1%
197 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle (8.2 AA)1 oz Perle (8.2 AA) Hops Pellet 8.2 Boil 30 min 22.03 50%
1 oz Tettnang (2016)1 oz Tettnang (2016) Hops Pellet 3.5 Boil 10 min 4.44 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 475 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.3 Volumes
 
Target Water Profile
Raleigh City Water
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
28 qt Saccharification Infusion -- 150 °F 25 min
Mash Out Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.39 21.5  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.54 -6.2  
Remaining sparge water volume (equipment estimates 3.48 g | 13.9 qt) 3.4 13.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.79 35.2
Equipment Profile Used: System Default
 
Notes

Ferment at 50
Raise to 55 near end of fermentation
Raise again to 65 for diacetyl rest
Cold crash to 36 and lager for 4 to 6 weeks

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  • Last Updated: 2020-11-30 18:10 UTC