Vienna Lager - Beer Recipe - Brewer's Friend

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Vienna Lager

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 13 liters
Post Boil Size: 9 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Saturday February 13th 2021
1.050
1.012
4.9%
24.2
11.5
n/a
4.14
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,500 g Weyermann - Vienna Malt2500 g Vienna Malt 37 3.5 98%
50 g Weyermann - Carafa Special Type 150 g Carafa Special Type 1 29.9 340 2%
2,550 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g BSG - Saaz28 g Saaz Hops $ 0.10 / g
$ 2.89 		Pellet 3.5 Boil 60 min 24.24 100%
28 g / $ 2.89
 
Yeast
- Saflager - German Lager Yeast S-23
Amount:
0.50 Each
Cost:
$ 2.50 / each
$ 1.25
Attenuation (avg):
%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
$ 1.25 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
30198
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 7.7
Mash volume with grains (equipment estimates 7.3 L) 9.3
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 10.6 L) 8.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 14.8 L) 13
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 9
Top off amount 2
Going into fermentor 11
Total: 16.5  
Equipment Profile Used: System Default
"Vienna Lager" Vienna Lager beer recipe by David Smith. All Grain, ABV 4.91%, IBU 24.24, SRM 11.46, Fermentables: ( Vienna Malt, Carafa Special Type 1) Hops: (Saaz)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-02-13 03:40 UTC