Vienna lager #2.1 - Beer Recipe - Brewer's Friend

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Vienna lager #2.1

153 calories 12.4 g 16 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 153 calories (Per 16oz)
Carbs: 12.4 g (Per 16oz)
Created: Sunday March 19th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Mecca Grade - Vanora (Vienna-style)5 lb Vanora (Vienna-style) 36 7.2 51.1%
2 lb Weyermann - Barke Vienna2 lb Barke Vienna 36 3.4 20.4%
1 lb Weyermann - Barke Pilsner Malt1 lb Barke Pilsner Malt 37.03 1.75 10.2%
1.25 lb Weyermann - Barke Munich Malt1.25 lb Barke Munich Malt 37 8 12.8%
0.25 lb American - Pale 6-Row0.25 lb Pale 6-Row 35 1.8 2.6%
0.25 lb German - CaraMunich I0.25 lb CaraMunich I 34 39 2.6%
20 g German - Carafa I20 g Carafa I 32 340 0.5%
9.79 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 5.6 Boil 60 min 22.19 50%
1 oz Yakima Valley Hops - Perle1 oz Perle Hops Pellet 5.2 Boil 15 min 10.22 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 each Lactic acid Water Agt Mash 90 min.
2 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
56 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal Strike 168 °F 152 °F 60 min
4 gal Sparge 170 °F 170 °F 45 min
0.5 gal Added to get 7 gal pre boil Top Off 60 °F 60 °F --
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.18 12.7  
Mash volume with grains 3.97 15.9  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 5.12 g | 20.5 qt) 5.29 21.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.47 33.9
Equipment Profile Used: System Default
 
Notes

3.4 gal of tap water for mash with 8 drops lactic acid for 90 minutes.
Sparged with 4 gal of RO water and topped boil kettle with same water to get to 7 gallons.
Mash ph 5.75.
151/152 mash temp.
No accumash.
Cooled to 58° pitched 34/70 started yeast.
Finish boil ph 5.41.
14.0 brix OG.

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  • Last Updated: 2023-03-19 02:03 UTC