Vienna Lager - Beer Recipe - Brewer's Friend

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Vienna Lager

145 calories 12.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Thursday August 23rd 2018
1.048
1.008
5.3%
21.0
17.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg German - Vienna2.8 kg Vienna 37 4 51.9%
1.20 kg German - Bohemian Pilsner1.2 kg Bohemian Pilsner 38 1.9 22.2%
1 kg German - CaraMunich II1 kg CaraMunich II 34 46 18.5%
0.30 kg German - CaraAmber0.3 kg CaraAmber 34 23 5.6%
0.10 kg German - De-Husked Caraf I0.1 kg De-Husked Caraf I 32 340 1.9%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 18.66 53.3%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 2.31 13.3%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 33.3%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Epsom Salt Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
12 g Calcium Chloride Water Agt Mash 0 min.
1 g Protafloc Other Boil 5 min.
3 g Yeast nutrient Other Boil 5 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 411 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-
120 5 5 150 75 50
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=Z0711BN
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Protein rest Infusion -- 55 °C 15 min
Beta-amylase Infusion -- 63 °C 45 min
Alpha-amylase Infusion -- 72 °C 15 min
Mash out Infusion -- 77 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.4 L) 36.3
Mash volume with grains (equipment estimates 38.9 L) 39.9
Grain absorption losses -5.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.1 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 23
Volume into fermentor 23
Total: 36.3  
Equipment Profile Used: System Default
 
Notes

i) Ferment at 10℃ for 10-14 days (until reaching 2/3 of FG).
ii) Gradually increase temperature to 17℃ (approx. 1℃/day).
iii) Keep at 17℃ for 2-3 days (Diacetyl rest).
iv) Lower temp to 10℃ for lagering for 4-5 days.
v) Cold crash to 4℃ and add 4g gelatin fining.
vi) Bottle within next day.

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  • Last Updated: 2018-08-29 21:01 UTC