7A: Ant's Vienna Lager - Beer Recipe - Brewer's Friend

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7A: Ant's Vienna Lager

332 calories 31.5 g 750 ml
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Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 31.7 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Anthony
No Chill: 20 minute extended hop boil time
Hop Utilization: 95%
Calories: 332 calories (Per 750ml)
Carbs: 31.5 g (Per 750ml)
Created: Thursday January 19th 2023
1.048
1.010
5.1%
23.3
11.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Weyermann - Vienna Malt3.5 kg Vienna Malt 37 3.5 72.9%
1 kg Castle Malting - Pilsner1 kg Pilsner 38 1.6 20.8%
150 g German - CaraAroma150 g CaraAroma 34 130 3.1%
100 g German - CaraRed100 g CaraRed 34 20 2.1%
50 g Weyermann - Carafa Special Type 1 50 g Carafa Special Type 1 29.9 340 1%
4,800 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Perle5 g Perle Hops Pellet 8.2 First Wort 0 min 5.71 11.1%
20 g Tettnanger20 g Tettnanger Hops Pellet 4.5 Boil 15 min 8.82 44.4%
20 g Spalt20 g Spalt Hops Pellet 4.5 Boil 15 min 8.82 44.4%
45 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 ml Lactic acid Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 5 min.
1 tsp Yeast Nutrient Other Boil 5 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Californian Lager M54
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 411 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.21 bar       Temp: 10 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Durban Inner West
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 20 31 14 14
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike / Dough in (3:1) Strike -- 52 °C 30 min
beta Temperature -- 62 °C 30 min
Alpha Temperature -- 78 °C 30 min
Mashout 68 °C 78 °C 15 min
11 L Top up ahead of boil Top Off -- -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 37.5 L) 37.4
Mash volume with grains (equipment estimates 40.6 L) 40.6
Grain absorption losses -4.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 31.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Volume into fermentor 23
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Overall this Vienna Lager (Amber Bitter European Beer) recipe is based on the traditional tried and tested versions that are out there on the internet or in books. I do have a little bit of brown malt in there to add some nuttiness in the background (some use Chocolate malt in much the same way).

Yeasts: Lallemand Diamond Lager, Saflager S-23, Saflager 34/70, M48 Bohemian, M76 Bavarian

Hops: Saaz, Magnun, Hallertauer M, Perle, NorthernB, Cascade

First brew the LBS didn't have the exact malts. Sub'd Caramunich 2 for CaraAmber.

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  • Last Updated: 2024-04-02 10:16 UTC