Vienna J Palmer - Beer Recipe - Brewer's Friend

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Vienna J Palmer

175 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mick Dryden
Calories: 175 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Sunday November 15th 2015
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OG: 1.055 FG: 1.011 ABV: 5.7% IBU: 27

1.057
1.014
5.7%
33.6
14.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg German - Pilsner1.6 kg Pilsner 38 1.6 28.1%
1.40 kg Munich - Light 10L1.4 kg Munich - Light 10L 33 10 24.6%
2.60 kg German - Vienna2.6 kg Vienna 37 4 45.6%
0.10 kg German - Carafa II0.1 kg Carafa II 32 425 1.8%
5.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
43 g NZ Liberty43 g NZ Liberty Hops Pellet 5.7 Boil 60 min 27.71 63.2%
25 g NZ Liberty25 g NZ Liberty Hops Pellet 5.7 Boil 10 min 5.84 36.8%
68 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 10 min.
 
Yeast
Wyeast - Munich Lager II 2352
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
11 - 17 °C
Starter:
Yes
Fermentation Temp:
9.5 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 442 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Ruakaka Filtered
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Sparge -- 66 °C 60 min
21 L Strike 63 °C 62 °C 35 min
Starting Mash Thickness: 2.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.2 L/kg 12.5
Mash volume with grains 16.3
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 21.1 L) 15.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 27.6  
Equipment Profile Used: System Default
 
Notes

J Palmer's recipe with the special Munich Lager yeast.
Yeast is a 600 ml water with 60g pils extract and the Wyeast sachet at 20c
Lagered for 6 weeks at 2.5d C in primary.

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  • Last Updated: 2023-10-31 07:47 UTC