German-Vienna Dry Lager - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

German-Vienna Dry Lager

188 calories 19.2 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 188 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created: Tuesday May 29th 2018
1.061
1.015
6.1%
38.8
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 49.8%
0.12 kg German - Melanoidin0.12 kg Melanoidin 37 25 2%
2.70 kg German - Vienna2.7 kg Vienna 37 4 44.9%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.3%
6.02 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Perle35 g Perle Hops Pellet 8.2 Boil 60 min 32.6 61.4%
22 g Perle22 g Perle Hops Pellet 8.2 Aroma 8 min 6.17 38.6%
57 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 80 80 0
Add 3g calcium sulfate, 1g calcium chloride for

mash pH 5.33
SO42-/Cl- ratio: 1.3 Balanced
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 L Decoction -- 50 °C 30 min
17.5 L Decoction -- 60 °C 45 min
17.5 L Decoction -- 70 °C 15 min
10.5 L Fly Sparge -- 77 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.1
Mash volume with grains 22
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 16.8 L) 14.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Going into fermentor 22
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

2 packets of yeast

pitch direct whilst cooling @21 degrees
continue to cool to 16 degrees and leave for 6 days
raise to 22 degrees for for 2 days
cold crash at 2 degrees for 2 days

transfer to secondary
lager at 2 degrees for 7 weeks!

Last Updated and Sharing
 
472
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-06-06 08:46 UTC