La Vienna Especial - Beer Recipe - Brewer's Friend

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La Vienna Especial

145 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Holy Mountain
Hop Utilization: 99%
Calories: 145 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Monday January 1st 2024
1.044
1.012
4.3%
14.4
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.10 lb Sugar Creek Malt - Vienna4.1 lb Vienna 37.4 4.5 44.4%
2.70 lb Sugar Creek Malt - Munich2.7 lb Munich 37.4 8 29.2%
1.40 lb Sugar Creek Malt - Bloody Butcher Malted Corn1.4 lb Bloody Butcher Malted Corn 37 3.01 15.2%
5.50 oz Sugar Creek Malt - Rye5.5 oz Rye 40.2 7.5 3.7%
3 oz Weyermann - Acidulated3 oz Acidulated 27 3.4 2%
8 oz Rice Hulls8 oz Rice Hulls 0 0 5.4%
9.23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Saaz0.8 oz Saaz Hops Pellet 3.5 Boil 60 min 7.23 38.1%
0.80 oz Saaz0.8 oz Saaz Hops Pellet 3.5 Boil 30 min 5.56 38.1%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 10 min 1.64 23.8%
2.10 oz / $ 0.00
 
Yeast
Imperial Yeast - L09 Que Bueno
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
47 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.46 13.8  
Mash volume with grains 4.2 16.8  
Grain absorption losses -1.15 -4.6  
Remaining sparge water volume (equipment estimates 5.02 g | 20.1 qt) 0.94 3.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.4 17.6
Equipment Profile Used: System Default
 
Notes

Mill the grains—note that the corn may need a different mill setting than your other malts—add rice hulls, and mash at 149°F (65°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle.

Boil for 90 minutes, adding hops according to the schedule.

After the boil, chill the wort to about 50°F (10°C), aerate well, and pitch the yeast.

Ferment at 52°F (11°C) until the gravity has dropped to about 1.015, then raise the temperature to 60°F (16°C) until fermentation is complete, gravity has stabilized, and the beer passes a forced diacetyl test.

Then drop by 4°F (~2°C) per day over 7 days to 32°F (0°C). Lager for about 4 weeks, carbonate, and serve.

BREWER’S NOTES
Rice hulls: Recommended to help with the lauter—the wort with the malted corn will be a little sticky.

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  • Last Updated: 2024-01-01 23:24 UTC