HB Vienna Lager - Beer Recipe - Brewer's Friend

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HB Vienna Lager

173 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 6.3 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (ending kettle)
Hop Utilization: 96%
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Friday January 10th 2020
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Vienna Lager

by Todd Cogswell

OG: 1.054 FG: 1.014 ABV: 5.2% IBU: 27

1.052
1.015
4.7%
28.3
13.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Vienna8 lb Vienna 35 4 70.3%
2 lb Flaked Rice2 lb Flaked Rice 40 0.5 17.6%
1 lb American - Victory1 lb Victory 34 28 8.8%
6 oz United Kingdom - Pale Chocolate6 oz Pale Chocolate 33 207 3.3%
11.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Hallertau Mittelfruh1.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 21.37 63.6%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 20 min 6.9 36.4%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 20 15 45 75 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.27 17.1  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.42 -5.7  
Remaining sparge water volume 3.71 14.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.35 g | 29.4 qt) 6.3 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 4.7 g | 18.8 qt) 5.75 23  
Estimated amount in fermentor 5.75 23  
Total: 7.97 31.9
Equipment Profile Used: System Default
 
Notes

Ferment at 55 degrees for 1 week.

Raise temp 2 degrees/day until it reaches 65 degrees for diacytl rest.

Lager for 2 weeks at 45-50 degrees.

Cold crash and gelatin fine. Package after 24 hrs.

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  • Last Updated: 2020-04-08 00:16 UTC