Vienna Lager

Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 19.5 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 60% (brew house)
Source: BCS/MRJ
Calories: 138 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)

Created: Sunday August 25th 2019

Original Gravity:

1.045

Final Gravity:

1.012

ABV (standard):

4.3%

IBU (tinseth):

22.4

SRM (morey):

12.0

Mash pH

5.6

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.60 kg	Finland - Pilsner Malt1.6 kg Pilsner Malt	37	2	30.8%
1.20 kg	Finland - Munich Malt1.2 kg Munich Malt	36	7	23.1%
2.30 kg	Finland - Vienna Malt2.3 kg Vienna Malt	36	3	44.2%
0.10 kg	German - Carafa I0.1 kg Carafa I	32	340	1.9%
5.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Perle15 g Perle Hops	Pellet	6.6	Boil	90 min	12.98	29.4%
16 g	Hallertau Mittelfruh16 g Hallertau Mittelfruh Hops	Pellet	3.3	Boil	90 min	6.93	31.4%
20 g	Tettnanger20 g Tettnanger Hops	Pellet	2.8	Boil	10 min	2.49	39.2%
51 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Perle (Pellet) 15 g Perle (Pellet) Hops	12.98	29.4%
16 g	Hallertau Mittelfruh (Pellet)	6.93	31.4%
20 g	Tettnanger (Pellet) 20 g Tettnanger (Pellet) Hops	2.49	39.2%
51 g / $ 0.00

Yeast

White Labs - German Bock Lager Yeast WLP833

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	9 - 13 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 353 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Trondheim

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
CaSO4 (meskevann): 2,5 gram / 0,6 strøken teskje CaCl2 (meskevann): 5 gram / 1,5 strøken teskje
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3 L/kg	15.6
Mash volume with grains (equipment estimates 17.5 L)	19
Grain absorption losses	-5.2
Remaining sparge water volume (equipment estimates 18.8 L)	19
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 28.3 L)	28.5
Boil off losses	-8.6
Hops absorption losses (first wort, boil, aroma)	-0.3
Post boil Volume	19.5
Top off amount	1.5
Going into fermentor	21
Total:	34.6
Equipment Profile Used:	System Default

Notes

Gjærkake fra bokkøl.
Bruker Bonsak malt på en del av grain bill (se bilde)

Last Updated and Sharing

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Last Updated: 2019-08-25 12:35 UTC

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Vienna Lager