VIENNA LAGER - Beer Recipe - Brewer's Friend

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VIENNA LAGER

182 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 76% (brew house)
Source: M SWEEBE
Hop Utilization: 98%
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Tuesday February 15th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb German - Pilsner4.5 lb Pilsner 38 1.6 36%
6.37 lb German - Vienna6.37 lb Vienna 37 4 51%
1 lb Franco-Belges - CaraVienna1 lb CaraVienna 27 20 8%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 4%
0.13 lb American - Chocolate0.125 lb Chocolate 29 350 1%
12.49 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Northern Brewer0.75 oz Northern Brewer Hops Pellet 7.8 Boil 90 min 19.59 36.6%
0.60 oz Northern Brewer - German Tettnang0.6 oz German Tettnang Hops Pellet 3.5 Boil 15 min 3.26 29.3%
0.70 oz Saaz0.7 oz Saaz Hops Pellet 3.5 Aroma 0 min 34.1%
2.05 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 90 min.
1 each Whirlfloc tablet Fining Boil 15 min.
 
Yeast
Wyeast - Gambrinus Style Lager 2002-PC
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Med-High
Optimum Temp:
46 - 56 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.56 psi       Temp: 40 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
TAP
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
I USE A MUNICIPAL WATER SUPPLY THAT IS RAN THROUGH A GE UNDER THE COUNTER WATER FILTER THAT IS THEN TREATED WITH 5 STAR PH STABILIZER.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 qt PROTEIN REST Strike 128 °F 122 °F 30 min
9.375 qt STARCH CONVERSION Temperature 212 °F 152 °F 60 min
Starting Mash Thickness: 1.32 qt/lb
Starting Grain Temp: 128 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.32 qt/lb 4.12 16.5  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.56 -6.2  
Remaining sparge water volume (equipment estimates 6.27 g | 25.1 qt) 5.44 21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.58 g | 34.3 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 9.56 38.2
Equipment Profile Used: System Default
 
Notes

MILL GRAINS AND MIX WITH 16.5 QUARTS OF 128 DEGREE WATER WITH PH STABILIZER TEMPERATURE SHOULD STABILIZE AT 122 DEGREES. HOLD FOR A 30 MINUTE PROTEIN REST. ADD 9.375 QUARTS OF BOILING WATER AND HEAT TO RAISE TEMPERATURE TO 152 DEGREES AND HOLD FOR A 60 MINUTE STARCH CONVERSION REST. ADD HEAT AND MASH OUT TO 168 DEGREES. SPARGE TO COLLECT 7.75 GALLONS OF WORT. BOIL FOR 90 MINUTES FOLLOWING THE HOP AND OTHER INGREDIENT SCHEDULE. COOL TO 68 DEGREES AND TRANSFER TO FERMENTER. TOTAL VOLUME SHOULD BE 6.25 GALLONS ADJUST IF NECESSSARY. OXYGENATE AND PITCH YEAST. WHEN FERMENTATION IS VISIBLE, LOWER TEMPERATURE TO 50 DEGREES. AFTER 1 WEEK, RACK TO SECONDARY. AFTER 3 MORE WEEKS, BOTTLE OR KEG.

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  • Last Updated: 2022-02-15 22:15 UTC