Vando - Vienna Lager Brewed by Ando. - Beer Recipe - Brewer's Friend

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Vando - Vienna Lager Brewed by Ando.

142 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 43 liters (fermentor volume)
Pre Boil Size: 43 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 142 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Thursday January 10th 2019
1.046
1.013
4.4%
22.2
11.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Bestmalz - German Carapils (Crystal) 1 kg German Carapils (Crystal) 34.5 2.8 12.7%
6.50 kg US - Gladfield - Vienna Malt - (Base Malt)6.5 kg US - Gladfield - Vienna Malt - (Base Malt) 36 3.1 82.8%
0.25 kg US - Best Malz - Melanoidin (Crystal Malt)0.25 kg US - Best Malz - Melanoidin (Crystal Malt) 34 28 3.2%
0.10 kg US - Simpsons - Black Malt (Roasted)0.1 kg US - Simpsons - Black Malt (Roasted) - (late boil kettle addition) 31 650 1.3%
7.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau perle30 g Hallertau perle Hops Pellet 8 Boil 60 min 14.65 60%
20 g Hallertau Perle20 g Hallertau Perle Hops Pellet 8 Boil 30 min 7.51 40%
50 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
4 Each
Cost:
Attenuation (custom):
71%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
13 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 738 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Australia, Melbourne, Caufield 13/14
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Temperature -- 66 °C 120 min
40 L Sparge -- 77 °C 60 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.95 L. Suggest reducing initial water volume to 45.4 L and adding 3.55 L sparge/top-off.  
Strike water volume at mash thickness of 4 L/kg 31.4
Mash volume with grains 36.6
Grain absorption losses -7.9
Remaining sparge water volume (equipment estimates 26.3 L) 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49 L) 43
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 43
Going into fermentor 43
Total: 51.8  
Equipment Profile Used: System Default
 
Notes
  • Thin mash 4L/kg (may have help attenaution)
  • Need to get temp right before dropping yeast then mix after.
  • mashing dark grain in boil pot runnings through hop spyder worked well. Adverage temp about 60c.
  • bit dark, maybe 20% less black malt.
  • needs some carapils for head retension
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  • Last Updated: 2021-04-23 06:14 UTC