Vienna Lager - Beer Recipe - Brewer's Friend

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Vienna Lager

151 calories 16.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 27.3 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Nick Ladd's winning recipe 2012
Calories: 151 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Thursday September 22nd 2016
1.049
1.013
4.8%
28.6
11.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.05 kg American - Vienna2.05 kg Vienna 35 4 39.2%
0.90 kg Belgian - Pilsner0.9 kg Pilsner 37 1.6 17.2%
2.05 kg Belgian - Munich2.05 kg Munich 38 6 39.2%
113 g German - Carapils113 g Carapils 35 1.3 2.2%
57 g German - Carafa II57 g Carafa II 32 425 1.1%
57 g German - Melanoidin57 g Melanoidin 37 25 1.1%
5.23 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 2.9 Boil 60 min 16.74 59.4%
20 g Hersbrucker20 g Hersbrucker Hops Pellet 4.1 Boil 60 min 9.46 23.8%
14.20 g Hersbrucker14.2 g Hersbrucker Hops Pellet 4.1 Boil 10 min 2.44 16.9%
84.20 g / $ 0.00
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
Yes
Fermentation Temp:
7 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sugarloaf WTP Winneke
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 3 15 19 10 12
2g Epsom Salts, 8g CaCl2, 1g Sodium Bisulfide Mash water
4g CaS04 boil kettle
Check mash PH 5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Strike temp 73 Infusion -- 67 °C 90 min
Temperature -- 77 °C 10 min
22 L temp 76 Fly Sparge -- 76 °C 10 min
Starting Mash Thickness: 3.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 16.7
Mash volume with grains 20.2
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 21.9 L) 16.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.5 L) 27.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 23.5
Going into fermentor 23.5
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

Pitch yeast 7c set temp controler 9c-10c
Raise temp when 4 points off terminal gravity 14.5c - 15.5c 2 days
Chill slowly 1- 2c per day 7-10 days

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  • Last Updated: 2016-09-24 01:05 UTC