Vienna Lager 1.0 - Beer Recipe - Brewer's Friend

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Vienna Lager 1.0

166 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.78 gallons
Post Boil Size: 12.77 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Ancient Brewing
Hop Utilization: 98%
Calories: 166 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Thursday January 5th 2023
1.051
1.008
5.6%
23.9
5.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb American - Vienna21 lb Vienna 35 4 98.8%
4 oz American - Best Acidulated Malt4 oz Best Acidulated Malt 27 3 1.2%
21.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 23.92 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 0 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 oz Irish Moss Fining Mash 0 min.
0.80 g Sodium Metabisulfite Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
65 Grams
Cost:
Attenuation (avg):
84%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.76 psi       Temp: 34 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
RO Water
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 Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.58 gal (54.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.58 gal (6.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.64 26.6  
Mash volume with grains 8.34 33.4  
Grain absorption losses -2.66 -10.6  
Remaining sparge water volume (equipment estimates 9.84 g | 39.4 qt) 10.05 40.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.58 g | 54.3 qt) 13.78 55.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.77 51.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.77 g | 51.1 qt) 12 48  
Total: 16.69 66.7
Equipment Profile Used: System Default
 
Notes

Mash in with 14 pounds of Vienna Malt (include all acid malt) and 6.5 gallons of strike water (1.86 qt/lb need volume to cover temp probe in MT). Strike water temp 163F.

Mash at 152 for 30 minutes, then ramp via RIMS to 211F. Hold 211 F for 30 minutes after main mash reaches temp.

Add 3.25 gallons of cold water to reduce mash temp. Add remaining Vienna Malt, adjust mash temp to 148F. Hold for 40 minutes. Raise mash temp to 158, hold for 30 minutes. Raise mash temp to 168; hold for 15 minutes.

Sparge with remaining water to target BK volume.

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  • Last Updated: 2024-07-21 12:30 UTC