Vienna Pilsner - Beer Recipe - Brewer's Friend

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Vienna Pilsner

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Walter Hansen
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Sunday January 31st 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - Goldpils Vienna Malt3 lb Goldpils Vienna Malt 36.8 3.5 33.3%
6 lb Weyermann - Bohemian Pilsner Malt6 lb Bohemian Pilsner Malt 36.8 2.43 66.7%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Artisan - Hallertau Mittelfruh (4 AA)1.5 oz Artisan - Hallertau Mittelfruh (4 AA) Hops Pellet 4 Boil 60 min 25.26 30%
1 oz Artisan - Saaz (Czech) (3.5 AA)1 oz Artisan - Saaz (Czech) (3.5 AA) Hops Pellet 3.5 Boil 30 min 11.32 20%
1 oz Artisan - Saaz (Czech) (3.5 AA)1 oz Artisan - Saaz (Czech) (3.5 AA) Hops Pellet 3.5 Boil 20 min 8.92 20%
0.50 oz Artisan - Saaz (Czech) (3.5 AA)0.5 oz Artisan - Saaz (Czech) (3.5 AA) Hops Pellet 3.5 Boil 2 min 0.62 10%
1 oz Saphir (4.25 AA)1 oz Saphir (4.25 AA) Hops Pellet 4.25 Dry Hop 5 days 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
0.20 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
3.5 gal Infusion 140 °F 167 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.65 g | 18.6 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.38 29.5
Equipment Profile Used: System Default
 
Notes

Step Infusion

  1. Add 3.5 gallons of 140°F water to the crushed grain, stir, stabilize, and hold the temperature at 140°F for 30min
  2. Add 2 gallons of boiling water, bring up to 155°F , hold for 30min
  3. Raise temperature to 165°F , sparge with 1.5 gallons of 170°F water
  4. Collect about 6 gallons of total wort
    BOIL SCHEDULE
    0 min: Add 1oz of Hallertau
    30 min: Add 1oz of Saaz
    40 min: Add 1oz of Saaz
    50 min: Add .25 oz Irish Moss
    58 min: Add 0.5 oz Saaz
    60 min: End Boil and cool

  5. Move to fermentor (total volume 5 gal)
  6. Pitch 34/70 yeast at 70°F
  7. Ferment at 55°F for about 1.5 weeks Add T-58 Yeast on day 5
  8. Move to secondary
  9. Let sit at 45°F 9 days
  10. Add 1 oz Saphir dry hop for 5 days
  11. Warm to 70° and bottle
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  • Last Updated: 2021-04-07 15:01 UTC