Vienna Lager - Beer Recipe - Brewer's Friend

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Vienna Lager

176 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 17.8 gallons
Pre Boil Gravity: 15.4 °P (recipe based estimate)
Post Boil Gravity: 13.1 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 176 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Sunday May 3rd 2020
13.1 °P
3.8 °P
5.0%
21.3
8.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pilsner14 lb Pilsner 37 1.8 39.4%
14 lb German - Vienna14 lb Vienna 37 4 39.4%
3.75 lb American - Munich - Light 10L3.75 lb Munich - Light 10L 33 10 10.6%
3.75 lb German - CaraAmber3.75 lb CaraAmber 34 23 10.6%
35.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Saaz4 oz Saaz Hops Pellet 3.5 Boil 60 min 13.94 53.3%
3.50 oz Saaz3.5 oz Saaz Hops Pellet 3.5 Boil 20 min 7.39 46.7%
7.50 oz / $ 0.00
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1686 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Makawao, HI
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
47 qt Strike 164 °F 125 °F 20 min
Temperature 125 °F 147 °F 30 min
Temperature 147 °F 162 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.78 gal (75.13 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.78 gal (27.13 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.15 gal (64.61 qt). Suggest reducing strike water volume to 9.16 gal (36.64 qt) and adding 4.15 gal (16.61 qt) sparge/top-off. 13.31 53.3  
Strike water volume at mash thickness of 1.5 qt/lb 13.31 53.3  
Mash volume with grains 16.15 64.6  
Grain absorption losses -4.44 -17.8  
Remaining sparge water volume (equipment estimates 10.16 g | 40.6 qt) 6.38 25.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.78 g | 75.1 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.28 -1.1  
Post boil Volume (equipment estimates 17 g | 68 qt) 17.8 71.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 17.8 g | 71.2 qt) 17 68  
Total: 19.69 78.8
Equipment Profile Used: System Default
 
Notes

Mash at 125° F for 30 minutes, 147° F for 30 minutes, 162° F for 30 minutes. No mash out, recirculate until clear. Collect 15 gallons. Boil for 90 minutes total to eliminate DMS. Add hops as described. Chill to 50° F. Oxygenate with pure oxygen for 3 minutes at 1 L/minute and pitch decanted starter. Using Tasty’s fermentation schedule as a guide, let free rise to 52° F and rest for 4-5 days. Then raise to 58° F for 2-3 days; then raise to 62° F for 2-3 days. Once terminal gravity is reached, slowly chill to 32° F by dropping the temperature 2-3° F per day. Keg and lager for 3 months, but taste along the way because that’s just too long to wait.

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  • Last Updated: 2020-05-04 06:32 UTC