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

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Unda Presha, Vienna Lager

190 calories 16.4 g 12 oz
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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: 5.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Tuesday January 21st 2025
1.058
1.010
6.3%
26.9
12.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Vienna8 lb Vienna $ 0.00 / lb
$ 0.00 		35 4 72.7%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L $ 0.00 / lb
$ 0.00 		33 80 9.1%
2 lb Rahr - Standard 2-Row2 lb Standard 2-Row $ 0.00 / lb
$ 0.00 		36.8 1.8 18.2%
11 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 8.66 22.2%
0.75 oz Spalt0.75 oz Spalt Hops $ 0.00 / oz
$ 0.00 		Pellet 4.5 Boil at 212 °F 45 min 11.93 33.3%
1 oz Spalt1 oz Spalt Hops $ 0.00 / oz
$ 0.00 		Pellet 4.5 Boil at 212 °F 10 min 6.28 44.4%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss $ 0.00 / lb
$ 0.00 		Fining Mash 15 min.
5 g Fermaid K $ 0.00 / lb
$ 0.00 		Other Mash 30 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) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F       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 4.81 19.3  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.4 g | 13.6 qt) 3.38 13.5  
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) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 8.2 32.8
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.

The plan:

I'll let it sit in my basement which is about 60F (give or take 5f) 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). Push the beer out into a second keg and let it do its thing in there for about 5-7 days then cold crash it (35f) for 3 days (minimum, longer the better though)

I'll edit this to let you know the result but its purging that CO2 so steady right now that yeast is HAPPY

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  • Last Updated: 2025-01-26 11:48 UTC