Vienna Lager - Beer Recipe - Brewer's Friend

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Vienna Lager

162 calories 17.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3.2 gallons
Post Boil Size: 1.7 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.144 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 162 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Sunday January 5th 2020
1.049
1.013
4.8%
22.5
15.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Munich - Dark 20L3 lb Munich - Dark 20L 33 20 29.4%
4 lb American - Vienna4 lb Vienna 35 4 39.3%
3 lb Canadian - ESB Malt3 lb ESB Malt 36 3.5 29.4%
3 oz American - Chocolate3 oz Chocolate 29 350 1.8%
10.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 20.94 40%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 1.68 60%
1.25 oz / $ 0.00
 
Yeast
Escarpment Labs - Czech Lager
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
48.2 - 55.4 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Regina, SK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.77 g | 19.1 qt) 4.72 18.9  
Mash volume with grains (equipment estimates 5.59 g | 22.3 qt) 5.54 22.2  
Grain absorption losses -1.27 -5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.25 g | 13 qt) 3.2 12.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 1.7 6.8  
Top off amount 3.3 13.2  
Volume into fermentor 5 20  
Total: 4.72 18.9
Equipment Profile Used: System Default
 
Notes

Mill the grains and mix with 3.2 gallons (12.1 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.1 gallons (15.4 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 50°F (10°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 50°F (10°C) for 3 days, then allow temperature to rise to 60°F (16°C) over the next 4 days. Upon completion of fermentation, crash the beer to 35°F (2°C), then bottle or keg and carbonate to approximately 2.25 volumes of CO2.

Let this beer sit in the fridge for a solid 4–6 weeks before opening it! Not only will the lagering time allow the beer to clear to a nice crystalline amber, but it will also round off the bitterness and lingering hints of roast, leaving behind a dry, toasty, floral delight. That chocolate malt is the secret ingredient: it keeps the beer nice and dry for months, and without it, you could easily end up with an overly sweet melanoidin bomb.

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  • Last Updated: 2020-01-23 14:37 UTC