Devils Backbone Brewing Co.’s Vienna Lager clone - Beer Recipe - Brewer's Friend

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Devils Backbone Brewing Co.’s Vienna Lager clone

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Source: https://byo.com/recipe/devils-backbone-brewing-co-
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday December 13th 2018
1.051
1.012
5.2%
19.6
8.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.80 lb German - Pilsner9.8 lb Pilsner 38 1.6 38.3%
9.80 lb German - Vienna9.8 lb Vienna 37 4 38.3%
3 lb German - Dark Munich3 lb Dark Munich 36 10 11.7%
3 lb German - CaraAmber3 lb CaraAmber 34 23 11.7%
25.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Northern Brewer1.2 oz Northern Brewer Hops Pellet 7.5 Boil 60 min 15.27 50%
1.20 oz Saaz1.2 oz Saaz Hops Pellet 3.5 Boil 20 min 4.31 50%
2.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Check here:
https://www.homebrewersassociation.org/forum/index.php?topic=5771.0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein rest Decoction -- 125 °F 30 min
Beta amylase rest Decoction -- 147 °F 30 min
Alpha amylase conversion Decoction -- 162 °F 30 min
Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.59 gal (54.36 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.59 gal (6.36 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.6 38.4  
Mash volume with grains 11.65 46.6  
Grain absorption losses -3.2 -12.8  
Remaining sparge water volume (equipment estimates 7.44 g | 29.8 qt) 8.35 33.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.59 g | 54.4 qt) 14.5 58  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.95 71.8
Equipment Profile Used: System Default
 
Notes

Devils Backbone Brewing Co.’s Vienna Lager clone

(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.011
IBU = 18 SRM = 10 ABV = 5.1%

The gold standard for Vienna lagers in North America, known for its smooth, malty finish and drinkability. This beer from Devils Backbone (Roseland, Virginia) has won gold at the Great American Beer Festival three times since 2012, plus numerous other accolades.

Ingredients
4.1 lbs. (1.9 kg) Pilsner malt
4.1 lbs. (1.9 kg) Vienna malt
1.25 lbs. (0.57 kg) dark Munich malt
1.25 lbs. (0.57 kg) Weyermann Caraamber® malt (26 °L)
3.75 AAU German Northern Brewer hops (60 min.) (0.5 oz./14 g at 7.5% alpha acids)
1.75 AAU Czech Saaz hops (20 min.) (0.5 oz./14g at 3.5% alpha acids)
Imperial L17 (Harvest) or Omega Yeast OLY-114 (Bayern Lager) or Mangrove Jack’s M76 (Bavarian Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
With a loose 3-to-1 water-to-grist ratio (~1.5 qts./lb.), conduct a protein rest at 125 °F (52 °C), holding for 30 minutes. Raise temperature to 147 °F (64 °C) and hold for 30 minutes for beta amylase rest. Raise temperature to 162 °F (72 °C) for 30 more minutes to convert alpha amylase. Mash out for ten minutes at 170 °F (77 °C). Recirculate until clear, then sparge until you collect about 7 gallons (26.5 L) of wort. Boil for 90 minutes, adding hops as indicated. If you choose to add clarifiers such as Whirlfloc or Irish moss, do so with 15 minutes remaining in the boil.

Chill to 52 °F (11 °C) then pitch ample amount of healthy yeast. Oxygenate thoroughly. Allow temperatures to rise to 54–54.5 °F (12 °C) during the main fermentation period. When fermentation is about two-thirds complete, raise temperatures to 56 °F (13 °C) to finish fermenting remaining sugars. At end of fermentation, let rise to 57 °F (14 °C) for diacetyl rest. Seven to 10 days after pitching. Start cooling 2 °F (1 °C) per day until you reach a temperature between 42–44 °F (6–7 °C). Rack off the yeast and transfer to a secondary for aging. Crash cool to lagering temperatures between 28–34 °F (-2 °C to 1 °C). Lager for a minimum of two weeks, but the beer will benefit from a lagering period of four weeks or more. Force carbonate to 2.5 volumes or prime and bottle condition.

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  • Last Updated: 2018-12-13 07:00 UTC