2020_01_18 Vienna Lager - Beer Recipe - Brewer's Friend

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2020_01_18 Vienna Lager

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Tuesday January 28th 2020
1.053
1.013
5.2%
33.8
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 86.7%
4 oz German - CaraMunich I4 oz CaraMunich I 34 39 2.4%
2 oz German - Carafa II2 oz Carafa II 32 425 1.2%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 9.6%
10.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 90 min 33.55 66.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Aroma 1 min 0.29 33.3%
1.50 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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 at mash thickness of 1.5 qt/lb 3.52 14.1  
Mash volume with grains (equipment estimates 4.07 g | 16.3 qt) 4.27 17.1  
Grain absorption losses -1.17 -4.7  
Remaining sparge water volume (equipment estimates 5.43 g | 21.7 qt) 5.33 21.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.61 g | 30.4 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.3 21.2  
Top off amount 0.2 0.8  
Going into fermentor 5.5 22  
Total: 8.84 35.4
Equipment Profile Used: System Default
 
Notes

Brewed Mr 10, 2020

into fermenter 2pm @ 70 F. slowly, gradually lowered temp to 51 F and reached that temp in about 48 hours.
raised temp to 52F 7am on the 30th.

This is a Morebeer? kit (it was on sale for $19.99). It's a nice classic Vienna Lager. I prefer my lighter version, but many will want this darker classic version.

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  • Last Updated: 2020-10-10 13:57 UTC