Vienna Lager - Beer Recipe - Brewer's Friend

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Vienna Lager

196 calories 16.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2.25 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Jason Carlson
Calories: 196 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Wednesday July 12th 2023
1.060
1.010
6.5%
32.0
9.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 lb Weyermann - Vienna Malt2.1 lb Vienna Malt 37 3.5 70%
0.60 lb Weyermann - Munich Type II (Dark)0.6 lb Munich Type II (Dark) 37 10 20%
0.15 lb Weyermann - Carapils0.15 lb Carapils 34.5 2.1 5%
0.15 lb Weyermann - Acidulated0.15 lb Acidulated 27 3.4 5%
3 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz LD Carlson - GERMAN HALLERTAU MITTELFRUH0.25 oz GERMAN HALLERTAU MITTELFRUH Hops Pellet 4.2 Boil 60 min 24.61 50%
0.25 oz Yakima Chief Hops - Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 10 min 7.44 50%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Maltodextrin Other Boil 30 min.
0.25 tsp BSG - Fermax Yeast Nutrient Other Boil 30 min.
1 oz Corn Sugar Other Bottling 0 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:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 20 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1 oz       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.14 g | 12.6 qt) 2.88 11.5  
Mash volume with grains (equipment estimates 3.38 g | 13.5 qt) 3.12 12.5  
Grain absorption losses -0.38 -1.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.52 g | 10.1 qt) 2.25 9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 2.88 11.5
Equipment Profile Used: System Default
 
Notes
  1. Bring 2.25 gal water to 160°F
  2. Add mesh bag of grains to water
  3. Cover, steep at 152°F for 1 hour
  4. Squeeze liquid out of bag with tongs, raise to boil
  5. At 1st boil, add 0.25oz hallertau mittelfruh hops
  6. 30 minutes into boil, add 1 oz maltodextrin, 0.25 tsp yeast nutrient
  7. With 10 minutes left in boil, add 0.25 oz saaz hops
  8. After one hour, remove hopes, cool to room temp before pouring through strainer into fermenter.
  9. Place fermenter in lagering fridge, cool to 52°F, leave overnight
  10. The next morning, add yeast to fermenter
  11. Ferment 14 days at 52°F
  12. Raise to 60°F for 4 days (diacetyl rest)
  13. Rack to secondary fermenter, reduce temperature 5°F every 2 days until 35°F. Lager 14 weeks (1 week/°Plato)
  14. After 14 weeks, dissolve 1 oz priming sugar in 1C water, rack beer into sugar solution.
  15. Bottle beer and let condition 6 weeks before drinking

    OG: 1.059
    FG: 1.011
    ABV: 6.3%

    Next time...lager 1 month tops
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  • Public: Yup, Shared
  • Last Updated: 2023-07-27 01:12 UTC