Vienna Lager - Beer Recipe - Brewer's Friend

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Vienna Lager

192 calories 20.2 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: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 86% (brew house)
Source: Hunter F
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Wednesday December 16th 2020
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Avangard - Light Munich4 lb Light Munich 37 8 40%
3 lb Avangard - Vienna3 lb Vienna 37.7 3.5 30%
2 lb Muntons - Maris Otter2 lb Maris Otter 38 2.3 20%
10 oz Dingemans - Biscuit10 oz Biscuit 34.5 22 6.3%
3 oz Briess - Chocolate3 oz Chocolate 25 350 1.9%
3 oz German - Melanoidin3 oz Melanoidin 37 25 1.9%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Chief Hops - German Tettnang2 oz German Tettnang Hops Pellet 3.1 Boil 60 min 20.77 66.7%
1 oz Yakima Chief Hops - German Hallertau1 oz German Hallertau Hops Pellet 2.8 Boil 10 min 3.4 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 1 hr.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 0 min.
1 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
2 tbsp Yeast Nutrient Other Boil 10 min.
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
10 ml Biofine Clear Fining Secondary 0 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 520 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 38 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 0 0 61 30 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Infusion 134 °F 131 °F 10 min
Temperature 131 °F 145 °F 30 min
Temperature 145 °F 160 °F 30 min
Mash out Temperature 160 °F 168 °F 10 min
3.2 gal Sparge 168 °F 168 °F 30 min
Starting Mash Thickness: 1.36 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.36 qt/lb 3.4 13.6  
Mash volume with grains 4.2 16.8  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.21 g | 20.9 qt) 4.6 18.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

3L starter with 1 pack of yeast. Ferment at 50F for a week, 55F for 3 days then finish fermentation at 68F.

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  • Last Updated: 2021-02-05 06:26 UTC