Vienna Lager JZ - Beer Recipe - Brewer's Friend

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Vienna Lager JZ

182 calories 19.8 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: 9.08 gallons
Post Boil Size: 6.8 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 84%
Calories: 182 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Tuesday March 3rd 2020
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Vienna Lager

by Enzoras

OG: 1.050 FG: 1.008 ABV: 5.6% IBU: 24

1.055
1.015
5.3%
22.7
10.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 lb German - Pilsner3.4 lb Pilsner 38 1.6 29.5%
3 lb German - Munich Light3 lb Munich Light 37 6 26%
5 lb German - Vienna5 lb Vienna 37 4 43.4%
2 oz German - De-Husked Caraf II2 oz De-Husked Caraf II 32 418 1.1%
11.52 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil at 202 °F 60 min 21.15 75%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil at 202 °F 10 min 1.53 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.44 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.31 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
2.30 g Epsom Salt Water Agt Mash 1 hr.
2.10 g Epsom Salt Water Agt Sparge 1 hr.
2.30 g Gypsum Water Agt Mash 1 hr.
2.10 g Gypsum Water Agt Sparge 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
2.20 g Wyeast - Beer Nutrient Water Agt Mash 10 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
4 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 424 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 38 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Amber Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.76 gal Strike 160 °F 152 °F 60 min
5.25 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.76 23.1  
Mash volume with grains 6.68 26.7  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 3.75 g | 15 qt) 5.01 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 9.08 36.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.8 27.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.8 g | 27.2 qt) 5.5 22  
Total: 10.77 43.1
Equipment Profile Used: System Default
 
Notes

Fermentation:
Pitch 4 liquid yeast packs or an appropriate starter
Chill wort to 44F (7C) and rack wort free of most of the cold break before oxygenating and pitching yeast. Slowly warm up fermentation chamber over 36 - 48 hours to 50F (10C) and hold at that temperature for the remainder of fermentation.
Allow beer to lager at least 4 weeks before serving.

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  • Last Updated: 2020-03-03 20:08 UTC