Vienna Lager - Beer Recipe - Brewer's Friend

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Vienna Lager

173 calories 20.1 g 12 oz
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Beer Stats
Method: Extract
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 173 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Tuesday May 12th 2020
1.052
1.016
4.7%
22.6
7.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 41.7%
5 lb German - Vienna5 lb Vienna 37 4 41.7%
1.50 lb German - Melanoidin1.5 lb Melanoidin 37 25 12.5%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 4.2%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Crystal1.5 oz Crystal Hops Pellet 4.3 Boil 60 min 22.58 100%
1.50 oz / $ 0.00
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.9 oz       Temp: 68 °F       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
Add 1 tsp Gypsum, 1/4 tsp Calcium Chloride
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Decoction 151 °F 144 °F 20 min
pull 1/3 thick mas, heat to 158 Decoction 144 °F 158 °F 15 min
Boil thick mash 20 min Decoction 158 °F 212 °F 20 min
remix target 154, rest 20 min Decoction -- 154 °F 20 min
pull 1/3 thick mash, boil 20 min Decoction -- 212 °F 20 min
remix thick mash, add boiling water as needed Vorlauf -- 170 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 9.61 g | 38.4 qt) 9.5 38  
Mash volume with grains (equipment estimates 9.61 g | 38.4 qt) 10.46 41.8  
Grain absorption losses (steeping) -1.5 -6  
Pre boil volume (equipment estimates 8.11 g | 32.4 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 5.8 23.2  
Top off amount 0.2 0.8  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 9.7 38.8
Equipment Profile Used: System Default
 
Notes

Double Decoction Mash from "Modern Homebrew Recipes" by Gordon Strong, pg. 185.
This method was for his Nothing But Vienna recipe, I used my own recipe however.
My mash tun is a 10 gallon igloo so I started with 2 qts per pound and added cool or boiling water as needed to hit target temps. I was able to keep it all fairly close just by pulling and heating the thick mash (decoctions) as described. I added boiling water at the end to hit 170 after which I did a Vorlauf.
I vorlauf all of my recipes (Gordon Strong again), which is to say I recirculate the mash liquid until I have at the least circulated 10 gallons. I don't have a pump, I use a pitcher or pot.
Boil for 30 minutes then add hops for the remaining 60 minutes.
Make a starter for the yeast. Don't forget yeast nutrient.
Ferment at 52 degrees for 2 weeks. Transfer brew to new carboy.
Diacetyl rest for 48-72 hours 65-72 degrees (very important)
Lagering- back in cooler, drop wort temp 1 degree per day until you hit 32 degrees. Come back in a few months.
O.G. 1.052 1/3/2020
F.G. 1.013 4/19/2020

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  • Last Updated: 2020-05-12 00:36 UTC