Vienna Lager 22/23 - Beer Recipe - Brewer's Friend

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Vienna Lager 22/23

169 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Me
No Chill: 20 minute extended hop boil time
Calories: 169 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Friday July 29th 2022
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1.055
1.013
5.5%
22.1
9.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg Weyermann - Vienna Malt2.1 kg Vienna Malt 37 3.5 38.3%
1 kg Weyermann - Munich Type I1 kg Munich Type I 38 6 18.2%
1 kg Weyermann - Munich Type II (Dark)1 kg Munich Type II (Dark) 37 10 18.2%
1 kg Weyermann - Pilsner1 kg Pilsner 36 1.5 18.2%
250 g Weyermann - Carapils250 g Carapils 34.5 2.1 4.6%
100 g Weyermann - Carahell100 g Carahell 34 10 1.8%
40 g Weyermann - Carafa Special Type II40 g Carafa Special Type II 29.9 425 0.7%
5.49 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Hallertau Tradition (Germany)8 g Hallertau Tradition (Germany) Hops Pellet 5.6 Boil 60 min 5.52 19%
1 g Irish Moss and Nutrient1 g Irish Moss and Nutrient Hops Leaf/Whole 0 Boil 15 min 2.4%
33 g Hallertau Tradition (Germany)33 g Hallertau Tradition (Germany) Hops Pellet 5.6 Boil 10 min 16.6 78.6%
42 g / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
8 - 14 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 312 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1g Gypsum
1g Epsom salts
4.5g Cal Chloride

30L RO water
Mash 19.3L
Sparge 15L
Mash water 1.5ml of acid (20-25%)
Sparge water 1.5ml of acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
mash 1 Infusion -- 67 °C 60 min
mash 2 Infusion -- 71 °C 15 min
Mash out Infusion -- 77 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 21.7 L) 18.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

Brewed 13/11/22

Mash pH 5.33

Pre-boil 1.044
OG 1.055

2.7L Starter
Pitched around 25/11/22 at 10°C

Increased to 11°C after 4 days, then 12°C after 2 days, 13°C for 1 day and then up to 14°C for another week or so.

Cold crashed 11/12/22

Bottled/kegged 21/12/22

3rd Place Babbs January Lager competition - 42.5pts
Feedback - judge suggested higher carbonation.



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  • Last Updated: 2023-01-22 23:36 UTC