Unda Presha, Vienna Lager - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Unda Presha, Vienna Lager

183 calories 15.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.57 gallons
Post Boil Size: 5.07 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Tuesday January 21st 2025
1.056
1.009
6.1%
22.7
9.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Vienna8 lb Vienna $ 0.00 / lb
$ 0.00 		35 4 76.2%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L $ 0.00 / lb
$ 0.00 		33 80 4.8%
2 lb Rahr - Standard 2-Row2 lb Standard 2-Row $ 0.00 / lb
$ 0.00 		36.8 1.8 19%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Spalt0.5 oz Spalt Hops $ 0.00 / oz
$ 0.00 		Pellet 4.5 Boil at 212 °F 60 min 9.12 25%
0.50 oz Spalt0.5 oz Spalt Hops $ 0.00 / oz
$ 0.00 		Pellet 4.5 Boil at 212 °F 30 min 7.01 25%
1 oz Spalt1 oz Spalt Hops $ 0.00 / oz
$ 0.00 		Pellet 4.5 Boil at 212 °F 10 min 6.61 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss $ 0.00 / lb
$ 0.00 		Fining Mash 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 6 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.59 18.4  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume 3.54 14.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.57 26.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.07 20.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.07 g | 20.3 qt) 5 20  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

So, I decided to try pressure fermentation for the first time.
Mash and boil/hop addition is all the same method.

Chill the wort and I transferred it to a 5 gal corny keg, pitched both packets of yeast, attached the lid, shook it around, attached a spunding valve at 15psi.

I let it sit in my basement which is about 60F (give or take 5 degrees) for a week.

My keg has a floating ball for the siphon side instead of the long straw (to avoid sucking the gunk off the bottom). I pushed the beer out into a second keg and let it do its thing in there for about 5 days then cold crashed it for 3 days (minimum, longer the better though)

it came out so cripsy and nice.
If you try this out or if you hate what I've done lemme know, I'm learning lol. Skol!

Last Updated and Sharing
 
18
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-01-21 10:54 UTC