Vickies Vienna Lager - Beer Recipe - Brewer's Friend

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Vickies Vienna Lager

155 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Wednesday January 17th 2018
1.047
1.011
4.7%
28.4
13.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Munich - Light 10L4 lb Munich - Light 10L 33 10 39.3%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 29.4%
3 lb American - Vienna3 lb Vienna 35 4 29.4%
3 oz American - Chocolate3 oz Chocolate 29 350 1.8%
10.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Domestic Hallertau1.5 oz Domestic Hallertau Hops Pellet 3.9 First Wort 0 min 25.62 60%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 2.78 40%
2.50 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Additions: .8 tsp. of Gypsum, .7 tsp. of Calcium Chloride

Sparge Additions: 3.18 ml of Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.2 qt Strike Temp 166 Infusion -- 152 °F 70 min
6.5 gal Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.82 15.3  
Mash volume with grains 4.64 18.5  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 4.8 g | 19.2 qt) 5.2 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.02 36.1
Equipment Profile Used: System Default
 
Notes

Ferment at 50 for two days once it starts.
Raise 2 degrees per day till it hits 60 then hold till it's done.
Bring down 2 degrees per day till it hits about 36.
Lager for at least 6 weeks.
Keg and set Co2 to 14.

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  • Last Updated: 2018-04-18 19:21 UTC