WLP830 - Vienna Lager (Traditional Style - Double Decoction) - Beer Recipe - Brewer's Friend

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WLP830 - Vienna Lager (Traditional Style - Double Decoction)

191 calories 18.7 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: 5.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Robert Neal
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Wednesday May 4th 2022
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OG: 1.052 FG: 1.012 ABV: 5.2% IBU: 22

1.058
1.013
6.0%
26.5
14.9
5.4
48.76
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Munich Type I5 lb Munich Type I $ 2.90 / lb
$ 14.50 		38 6 40.5%
5 lb Weyermann - Vienna Malt5 lb Vienna Malt $ 2.70 / lb
$ 13.50 		37 3.5 40.5%
2 lb Weyermann - Pilsner2 lb Pilsner $ 2.41 / lb
$ 4.82 		36 1.5 16.2%
0.25 lb German - Carafa II0.25 lb Carafa II $ 3.19 / lb
$ 0.80 		32 425 2%
0.10 lb Weyermann - Acidulated0.1 lb Acidulated $ 3.69 / lb
$ 0.37 		27 3.4 0.8%
12.35 lbs / $ 33.99
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz BSG - Saaz1.5 oz Saaz Hops $ 3.00 / oz
$ 4.50 		Pellet 5.08 Boil at 212 °F 60 min 26.5 100%
1.50 oz / $ 4.50
 
Other Ingredients
Amount Name Cost Type Use Time
3.60 g Calcium Chloride (anhydrous) $ 0.10 / g
$ 0.36 		Water Agt Mash 0 min.
1.70 g Epsom Salt $ 0.10 / g
$ 0.17 		Water Agt Mash 0 min.
1.70 g Gypsum $ 0.10 / g
$ 0.17 		Water Agt Mash 0 min.
0.70 g Sea salt $ 0.10 / g
$ 0.07 		Spice Mash 0 min.
1 each Whirlfloc $ 0.50 / each
$ 0.50 		Fining Boil 5 min.
$ 1.27
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
$ 9.00 / each
$ 9.00
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 9.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Dough-in Strike 96 °F 96 °F 10 min
6.5 gal 1st Decoction (during grain steep and added at end) + Hydrolysis of Ferulic Acid, Phytase, Beta-Glucanase, Peptidase (acid rest) Steeping 110 °F 110 °F 20 min
6.5 gal 2nd Decoction @ 20 minutes left (during grain steep and added at end) + Beta Amylase (avoid protein rest) Steeping 144 °F 144 °F 45 min
6.5 gal Saccharification Steeping 152 °F 152 °F 30 min
6.5 gal Saccharification (beta amylase + alpha amylase) Steeping 159 °F 159 °F 30 min
7.5 gal Mashout/Sparge Sparge 168 °F 168 °F --
Starting Mash Thickness: 3.04 qt/lb
Starting Grain Temp: 69 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (3.04 qt/lb), your strike volume will exceeds the total water needed for the recipe (8.29 g). Reduce mash thickness to 2.68 qt/lb or increase pre-boil volume to 7.59 g.    
Strike water volume at mash thickness of 3.04 qt/lb 9.39 37.5  
Mash volume with grains 10.37 41.5  
Grain absorption losses -1.54 -6.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.29 33.2
Equipment Profile Used: System Default
 
Notes

4 quarts (4 ladles) for each decoction - decoct for 20 minutes - ensure water level and grain level almost even.

starter was made 48 hours before using 1:1 canned wort to water. Starter did not make a slurry, and needed to be scraped off the bottom. Would use a stir bar and a 24 hour starter next time with out going into the fridge.

pitched at 62F and cooled down to 50F

no protein rest for these highly-modified malts

very small amount of bubbling started about 5 hours after pitching yeast. this ramped up significantly over the next few days, reaching approximately 1-2 large bubbles a second. Bubbling only began to slow down on the 6th day of fermentation.

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  • Last Updated: 2022-07-06 16:07 UTC