Vienna Helles - Beer Recipe - Brewer's Friend

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Vienna Helles

175 calories 18 g 330 ml
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Beer Stats
Method: BIAB
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24.4 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 90% (brew house)
Source: DS
Calories: 175 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Saturday August 17th 2019
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Pilsner

by Hordak

OG: 1.052 FG: 1.008 ABV: 5.8% IBU: 15

1.057
1.014
5.6%
18.3
3.6
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Weyermann - Pilsner4.5 kg Pilsner 36 1.5 88.2%
0.50 kg Weyermann - Vienna Malt0.5 kg Vienna Malt 37 3.5 9.8%
0.10 kg Bestmalz - Melanoidin0.1 kg Melanoidin 35 20 2%
5.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Tettnanger20 g Tettnanger Hops Pellet 4.5 Boil 60 min 8.82 22.2%
20 g Tettnanger20 g Tettnanger Hops Pellet 4.5 Boil 30 min 6.78 22.2%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Whirlpool at 90 °C 30 min 2.75 22.2%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Dry Hop at 8 °C 0 days 33.3%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Citric acid Water Agt Mash 1 hr.
2 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Bayern Lager OYL-114
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
11 - 17 °C
Starter:
Yes
Fermentation Temp:
12.5 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 463 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.87 bar       Temp: 8 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Strike -- 67 °C 75 min
Mash Out + 10 min rest Temperature -- 74 °C 10 min
5 L Sparge -- 85 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.9 L) 36
Mash volume with grains (equipment estimates 40.2 L) 39.4
Grain absorption losses -5.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.9 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22.1 L) 24.4
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.3 L) 22
Total: 36  
Equipment Profile Used: System Default
 
Notes

Mash:

10g citric acid added

Final Mash pH 5.4-6

Boil 90 min

First hop 60min
Second hop 30min

Amarillo whirlpool.

Additions at 15 min:

Protofloc
yeast nutrient

Additions at 0 min:
10ml NBS BrauSol Special - Clarity Agent

FG 1.056

Mech Airated.

Additions at pitch min
NBS Clarity

2.5 ltr Starter

Fermentation

~2ltr starter added. 8 hours starter not settled enough to separate.

15 °C for 1 days lowering to 12.5 °C for 6 days.

Dialectic rest at 22 °C+ for 2 days

Dryhop after 7 Days for 5 Days @8 °C

Crashed to 2 °C over 3 Days

Sealed transfer to keg. CO2 carb over 5 days

Conditioned for 2 weeks

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  • Last Updated: 2019-08-20 09:19 UTC