Vienna Lager - NMBC - Beer Recipe - Brewer's Friend

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Vienna Lager - NMBC

167 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 27 gallons (fermentor volume)
Pre Boil Size: 29.84 gallons
Post Boil Size: 28 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: John Ferguson
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday December 28th 2023
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OG: 1.051 FG: 1.011 ABV: 5.3% IBU: 22

1.051
1.011
5.2%
25.5
9.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb United Kingdom - Maris Otter Pale13 lb Maris Otter Pale 38 3.75 26.4%
20 lb Weyermann - Munich Type I20 lb Munich Type I 38 6 40.6%
14 lb Weyermann - Vienna Malt14 lb Vienna Malt 37 3.5 28.4%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 2%
1.25 lb Weyermann - Pilsner1.25 lb Pilsner 36 1.5 2.5%
49.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Nugget3 oz Nugget Hops Pellet 14 Boil 30 min 23.09 33.3%
6 oz Hallertau Mittelfruh6 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 5 min 2.4 66.7%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18.70 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
14.80 g Epsom Salt Water Agt Mash 1 hr.
29.80 g Gypsum Water Agt Mash 1 hr.
15 g Salt Water Agt Mash 1 hr.
8.80 g Baking Soda Water Agt Mash 1 hr.
3.04 ml Phosphoric acid Water Agt Mash 1 hr.
15 g Yeast Nutrient Other Boil 15 min.
15 g Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - HP Lager Yeast WLP925
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
62 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 1936 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Belgian Quad
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
98 10 80 150 160 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.15 gal Beta amylase saccharification rest Strike 165 °F 144 °F 30 min
Alpha amylase saccharification rest Infusion 144 °F 154 °F 30 min
20 gal Sparge / lauter to BK Fly Sparge 154 °F 168 °F 45 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 28.84 gal (115.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 16.84 gal (67.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.18 gal (84.71 qt). Suggest reducing strike water volume to 8.06 gal (32.24 qt) and adding 9.18 gal (36.71 qt) sparge/top-off. 17.24 69  
Strike water volume at mash thickness of 1.4 qt/lb 17.24 69  
Mash volume with grains 21.18 84.7  
Grain absorption losses -6.16 -24.6  
Remaining sparge water volume (equipment estimates 18.01 g | 72 qt) 19.01 76  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 28.84 g | 115.4 qt) 29.84 119.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume (equipment estimates 27 g | 108 qt) 28 112  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 28 g | 112 qt) 27 108  
Total: 36.25 145
Equipment Profile Used: System Default
"Vienna Lager - NMBC" Vienna Lager beer recipe by John Ferguson. All Grain, ABV 5.24%, IBU 25.48, SRM 9.91, Fermentables: (Maris Otter Pale, Munich Type I, Vienna Malt, Pale Chocolate, Pilsner) Hops: (Nugget, Hallertau Mittelfruh) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Baking Soda, Phosphoric acid, Yeast Nutrient, Whirlfloc)
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  • Last Updated: 2023-12-29 22:14 UTC