Vendetta - Beer Recipe - Brewer's Friend

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Vendetta

170 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8.07 gallons
Pre Boil Gravity: 10.4 °P (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Chickenflea
Calories: 170 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Monday January 13th 2020
12.8 °P
2.6 °P
5.5%
26.4
9.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Vienna Malt8 lb Vienna Malt 46 3.5 78.5%
2 lb German Dark Munich2 lb German Dark Munich 46 15.5 19.6%
3 oz Fawcett Pale Chocolate3 oz Fawcett Pale Chocolate 46 215 1.8%
10.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Target1 oz Target Hops Pellet 8.4 Boil 60 min 26.44 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.5 Boil 0 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
4.51 ml Lactic acid Water Agt Mash 1 hr.
6 g Lactic acid Water Agt Sparge 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 474 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
Vienna Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
57 0 0 26 34 87
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Infusion Infusion 170 °F 142 °F 45 min
5 qt Infusion Temperature 200 °F 156 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.18 12.7  
Mash volume with grains 4 16  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume 6.41 25.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 8.07 32.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.59 38.4
Equipment Profile Used: System Default
 
Notes

Mash Tun has a 9F temp loss on dough in. Make adjustments to hit 142 mash in temp with second infusion producing a step rest at 156.

Use a step mash with 45min rest at 142F 15min rest at 156F. Boil for 60.

Estimate kettle loss of 1.5gals to get 5 gals in the fermentor

Pitch yeast at 52F, Ferment at 54F until 66% done then finish at 57F. Gradually drop temps 2F until temps are at 43F, then rack off to secondary for lagering for at least 6 weeks. Carbonate to 2.5 vols.

This beer is dryer than some modern versions.

Use a clean lager yeast.

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  • Last Updated: 2023-07-31 14:04 UTC