Vienna Lager NHBC - Beer Recipe - Brewer's Friend

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Vienna Lager NHBC

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Keith
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Monday April 29th 2019
1.052
1.012
5.2%
21.3
5.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.65 lb American - Vienna8.65 lb Vienna 35 4 71.4%
2.88 lb Briess - Pilsen Malt 2-Row2.88 lb Pilsen Malt 2-Row 37 1.2 23.8%
0.58 lb German - Dark Munich0.58 lb Dark Munich 36 10 4.8%
12.11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Leaf/Whole 13 Boil 60 min 20.71 66.7%
0.25 oz Saaz0.25 oz Saaz Hops Leaf/Whole 3.5 Boil 5 min 0.56 33.3%
0.75 oz / $ 0.00
 
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:
1.5 (M cells / ml / ° P) 438 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
2017 CWD Water (Essex Jct, VT, USA)
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
4.54 gal HERMS Infusion -- 150 °F 60 min
Mash out Temperature -- 168 °F 8 min
5.25 gal Sparge -- 168 °F 15 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 4.54 18.2  
Mash volume with grains 5.51 22  
Grain absorption losses -1.51 -6.1  
Remaining sparge water volume (equipment estimates 5.5 g | 22 qt) 5.22 20.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.28 g | 33.1 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.76 39.1
Equipment Profile Used: System Default
 
Notes

I'll try to give more detail guys. I have a RIMS system. It will differ from a step mash obviously. This is the mash & boil process:

  1. Put water in HLT and start to heat upto 168F.
  2. Put water in Mash Tun. Start circulating and set temp to 131F.
  3. Crush grain except corn.
  4. Stop MT pump. Throw in grain (and corn). I also throw in some rice hulls with every batch. Add water if needed to achieve a somewhat soupy mash.
  5. Vorlauf. When done, start MT pump and maintain 131F for 15 min.
  6. Ramp to 150F for 60 minutes.
  7. Ramp to 160F for 15 minutes.
  8. Ramp to 168F.
  9. Sparge from HLT onto Boil Kettle. Add FWH to boil kettle.
  10. Bring to boil. Boil for 30 minutes and add 60 minutes hops.
  11. Boil for 45 minutes and add 15 minute hops.
  12. Boil for 5 minutes and add yeast nutrient.
  13. Boil 10 minutes, then chill wort.
  14. Drain (rack) to primary.

  15. I make yeast starters for just about all my beers. Especially lagers. About 7-10 days prior to brewing pitch yeast in 1000ml starter. When done add another 1000ml. When this is done, I cool the starter in a fridge. A couple of days before brewing I decant liquid, warm up the yeast to room temp and add another 500-750ml.
  16. Aerate wort. Chill wort for a few hours then pitch yeast. I try to make sure yeast is about the same temp as the wort.
  17. I set my fermentation chamber to 54F. Let it sit for a 17-18 days. Might be done way before that but let the yeast do it's thing.
  18. Ramp beer up to 63-64F over the next 3 days. Might not be necessary after 17 days but it's a habit.
  19. Rack to secondary. Set temp to 32-35F and let sit for 30-45 days.
  20. Rack to keg.
  21. Carbonate and enjoy in 2-3 weeks...
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  • Last Updated: 2019-04-29 00:55 UTC