VMO lager - Beer Recipe - Brewer's Friend

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VMO lager

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Friday January 10th 2025
1.051
1.013
5.0%
25.2
4.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Pilsner5.5 lb Pilsner 38 1.6 53%
3 lb Weyermann - Barke Vienna3 lb Barke Vienna 36 3.4 28.9%
1.50 lb Munich Malt1.5 lb Munich Malt 36.8 7.87 14.5%
6 oz German - Carapils6 oz Carapils 35 1.3 3.6%
10.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 5 Boil 60 min 16.71 50%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 30 min 5.78 25%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Aroma 10 min 2.73 25%
2 oz / $ 0.00
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 573 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 20 10 10 50 75
Charcoal filtered treated city water. Add 5.6 gm of CaCl to 8.2gallons (mash + sparge). If the water is neutral this would hit target of 50ppm. Trying to ensure softness. Will help with roundness and sweetness. Avoid gypsum which has too much So4.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.6 qt Strike 130 °F 126 °F 15 min
D1: 1/3 thick raise to 144 Decoction 126 °F 144 °F 15 min
D1: raise to 167 Decoction 144 °F 167 °F 10 min
D1: raise to boil Decoction 167 °F 212 °F 30 min
Protein rest: add D1 to main mash Decoction -- 110 °F 15 min
D2: 1/3 thick raise to 167 Decoction 110 °F 167 °F 10 min
D2: raise to boil Decoction 167 °F 212 °F 30 min
D2: add to main mash, adjust temp Decoction -- 152 °F 10 min
D3: 1/3 thick and raise to 167 Decoction 152 °F 167 °F 10 min
D3: raise to boil Decoction 167 °F 212 °F 45 min
D3: add to main mash and adjust temp Decoction -- 152 °F 30 min
4 gal Sparge 152 °F 180 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 126 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.89 15.6  
Mash volume with grains 4.72 18.9  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 5.23 g | 20.9 qt) 4.66 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.55 34.2
Equipment Profile Used: System Default
"VMO lager" Vienna Lager beer recipe by Sober42. All Grain, ABV 5.01%, IBU 25.21, SRM 4.63, Fermentables: (Pilsner, Barke Vienna, Munich Malt, Carapils) Hops: (Saaz, Tettnanger)
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  • Last Updated: 2025-01-12 17:15 UTC