Vienna Lager - Beer Recipe - Brewer's Friend

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Vienna Lager

150 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 47 liters (ending kettle volume)
Pre Boil Size: 55 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Valdres Friluftsbryggeri
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Monday September 3rd 2018
1.049
1.011
5.0%
40.9
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg German - Pilsner6 kg Pilsner 38 1.6 58.3%
4 kg German - Vienna4 kg Vienna 37 4 38.8%
0.30 kg German - Melanoidin0.3 kg Melanoidin 37 25 2.9%
10.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau Blanc60 g Hallertau Blanc Hops Pellet 10 Boil 60 min 34.72 48%
45 g Saaz45 g Saaz Hops Pellet 3.5 Boil 15 min 4.52 36%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 4 Whirlpool 0 min 1.7 16%
125 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Super Irish Moss Other Boil 10 min.
5 g 5g sukker / liter Other Bottling 0 min.
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
7 - 14 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 200 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.23 L. Suggest reducing initial water volume to 45.4 L and adding 7.83 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30.9
Mash volume with grains 37.7
Grain absorption losses -10.3
Remaining sparge water volume 35.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 53.2 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 48.8 L) 47
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 46.9
Total: 66.2  
Equipment Profile Used: System Default
 
Notes

1) Mesketemperatur bør nå +7 grader før kornet kommer i.
2) Skyllevann skal være på 77 grader.
3) Hent ut 1 dl vørter etter 30 min. Kjøl ned til 18 grader og tilsett S.I.M. Tilsettes brygget 10 min før kokeslutt.
4) Kjøling senkes ned i brygg 5 min før kokeslutt for desinfisering.

Målt OG:
Målt FG:

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  • Last Updated: 2020-11-09 07:50 UTC