Devil's Backbone Vienna Lager - Beer Recipe - Brewer's Friend

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Devil's Backbone Vienna Lager

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO Magazine
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Sunday January 20th 2019
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Vienna Lager

by Enzoras

OG: 1.050 FG: 1.008 ABV: 5.6% IBU: 24

1.051
1.012
5.1%
22.5
9.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb German - Pilsner4.25 lb Pilsner 38 1.6 38.6%
4.25 lb German - Vienna4.25 lb Vienna 37 4 38.6%
1.25 lb Munich Dark 20L1.25 lb Munich Dark 20L 34 20 11.4%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 9.1%
0.25 lb Belgian - Cara 45L0.25 lb Cara 45L 34 42 2.3%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Columbus0.4 oz Columbus Hops Pellet 11 Boil 60 min 16.58 28.6%
1 oz Saaz1 oz Saaz Hops Pellet 2.6 Boil 20 min 5.93 71.4%
1.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Gypsum Water Agt Mash 1 hr.
3 g Slaked Lime Water Agt Mash 1 hr.
7 ml Lactic acid Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 263 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Dortmund (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
155 23 10 100 300 53
9.5 gallons water
14g gypsum, 3g slaked lime, 3g CaCl, 7 mL lactic acid
Decant
16.5 quarts mash
19.6 quarts sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 qt Beta amylase rest Infusion -- 147 °F 30 min
Alpha amylase rest Decoction -- 162 °F 30 min
19.5 qt Mash out Fly Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.3 g | 21.2 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

Skip protein rest
Heat 16.5 quarts treated and decanted water to 158
Mash in at 147F – Hold 30 minutes, boil about 1/3 mash 20 mins
Heat to 162F – Hold 30 minutes, boil about 1/3 mash 20 mins
Heat to 170F – Mash-out temp

Columbus was 15.2 AAU in 2016. Estimating 11 AAU (https://jphosom.github.io/alchemyoverlord/hop_freshness.html: defaults, -20 storage, 80 month storage)

Cool to 52 and pitch.
Let rise to 54 for main fermentation
2/3 way through fermentation raise to 56
At end of fermentation let rise to 57 for Diacetyl rest
7-10 days after pitching start cooling 2F a day until 42-
44F
Rack off yeast & trub / dump and transfer to secondary
Crash cool to lagering temp 28-34F
Lager 4 weeks

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  • Last Updated: 2023-01-29 15:52 UTC