Vienna Lager (attempt 2)* - Beer Recipe - Brewer's Friend

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Vienna Lager (attempt 2)*

170 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2.77 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Shane Purnell
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Wednesday August 7th 2024
1.052
1.010
5.5%
23.1
16.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 lb Weyermann - Barke Vienna2.6 lb Barke Vienna 36 3.4 93.1%
0.10 lb Root Shoot Malting - Honey Malt0.1 lb Honey Malt 35 9 3.6%
1.50 oz Briess - Chocolate1.5 oz Chocolate 25 350 3.4%
2.79 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Hallertau Tradition (Germany)0.15 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 14.49 27.3%
0.20 oz Willamette0.2 oz Willamette Hops Pellet 4.5 Aroma 10 min 6.3 36.4%
0.20 oz Willamette0.2 oz Willamette Hops Pellet 4.5 Whirlpool at 200 °F 0 min 2.32 36.4%
0.55 oz / $ 0.00
 
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:
1.5 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Trying out distilled water:
Additions:
Baking soda: .34g
Calcium Chloride: 1.4g
Epsom Salt: 1.2g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Infusion 158 °F 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 3.37 13.5  
Mash volume with grains 3.59 14.4  
Grain absorption losses -0.35 -1.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 2.77 11.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 1.26 5  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Volume into fermentor 1.25 5  
Total: 3.37 13.5
Equipment Profile Used: System Default
 
Notes

This is attempt 2

  • Attempt 1 used root shoot malt, but it was sold out.
  • Honey malt is left over as well as hallertau from the first two batches.
  • First ever beer trying out water chemistry, thought distilled would be easy. I haven't gotten my water tested and my dad plans on putting in a filter soon so there is no point in testing water until then.
  • I might try out a bottle or 2 priming with honey for shits and gigs.
  • I also ordered lactic acid for mash PH adjustment.
Last Updated and Sharing
 
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  • Last Updated: 2024-08-08 15:51 UTC