Devil's Backbone Vienna Lager - Beer Recipe - Brewer's Friend

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Devil's Backbone Vienna Lager

172 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BYO Magazine
Calories: 172 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Tuesday March 31st 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg German - Pilsner2.3 kg Pilsner 38 1.6 38.3%
2.30 kg German - Vienna2.3 kg Vienna 37 4 38.3%
0.70 kg German - Munich Dark0.7 kg Munich Dark 37 15.5 11.6%
0.71 kg German - CaraAmber0.71 kg CaraAmber 34 23 11.8%
6.01 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Northern Brewer18 g Northern Brewer Hops Pellet 8 Boil 60 min 15.09 50%
18 g Saaz18 g Saaz Hops Pellet 2.6 Boil 20 min 2.97 50%
36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Gypsum Water Agt Mash 1 hr.
4.80 g Slaked Lime Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
2.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 345 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Dortmund (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
155 23 10 100 300 53
9.25 gallons water
10g gypsum, 4g slaked lime, 2g CaCl
Decant
Add 7 mL lactic acid to mash water (16.5 quarts)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.8 L Proteinrest Infusion -- 52 °C 30 min
Beta amylase rest Decoction -- 64 °C 30 min
Alpha amylase rest Decoction -- 72 °C 30 min
16 L Mash out Temperature -- 77 °C 10 min
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 18.9
Mash volume with grains (equipment estimates 21.8 L) 22.8
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 20.8 L) 18
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.7 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24
Top off amount 1
Going into fermentor 25
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

Skip protein rest
Mash in at 147F – Hold 30 minutes, boil about 1/3 mash 20 mins
Heat to 162F – Hold 30 minutes, boil about 1/3 mash 20 mins
Heat to 170F – Mash-out temp

Cool to 52 and pitch.
Let rise to 54 for main fermentation
2/3 way through fermentation raise to 56
At end of fermentation let rise to 57 for Diacetyl rest
7-10 days after pitching start cooling 2F a day until 42-
44F
Rack off yeast & trub / dump and transfer to secondary
Crash cool to lagering temp 28-34F
Lager 4 weeks

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  • Last Updated: 2020-06-10 16:15 UTC