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Vienna lager

Method: All Grain
Style: Vienna Lager
Boil Time: 75 min
Batch Size: 500 liters (fermentor volume)
Pre Boil Size: 550 liters
Post Boil Size: 544 liters
Pre Boil Gravity: 13.6 °P (recipe based estimate)
Post Boil Gravity: 13.7 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mike Murphy
Calories: 181 calories (Per 12oz)
Carbs: 15.1 g (Per 12oz)

Created: Tuesday October 27th 2020

Original Gravity:

13.7 °P

Final Gravity:

2.3 °P

ABV (standard):

6.1%

IBU (tinseth):

40.2

EBC (ebcmorey):

14.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
100 kg	Bestmalz - BEST Vienna100 kg BEST Vienna	37	8.64	76.9%
15 kg	Weyermann - Carafoam15 kg Carafoam	34.5	4.37	11.5%
5 kg	Bestmalz - BEST Melanoidin Light5 kg BEST Melanoidin Light	34.5	50.54	3.8%
10 kg	Ireks - Munich Malt10 kg Munich Malt	36.8	19.85	7.7%
130 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
200 g	Perle200 g Perle Hops	Pellet	8.2	Boil	60 min	7.96	8.3%
200 g	Riwaka200 g Riwaka Hops	Pellet	5.5	Boil	20 min	3.23	8.3%
1,000 g	Riwaka1000 g Riwaka Hops	Pellet	5.5	Whirlpool	0 min	11	41.7%
1,000 g	Hort 9909 (9.0 AA)1000 g Hort 9909 (9.0 AA) Hops	Pellet	9	Whirlpool	0 min	18	41.7%
2,400 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
200 g	Perle (Pellet) 200 g Perle (Pellet) Hops	7.96	8.3%
1,200 g	Riwaka (Pellet) 1200 g Riwaka (Pellet) Hops	14.23	50%
1,000 g	Hort 9909 (9.0 AA) (Pellet)	18	41.7%
2,400 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
420 L	Strike	74 °C	63 °C	40 min
		--	67 °C	20 min
		--	72 °C	10 min
		--	78 °C	5 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	Yes
Fermentation Temp:	10 °C	Pitch Rate:	1.75 (M cells / ml / ° P) 11995 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 2.07 bar Temp: 20 °C CO₂ Level: 2.65 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

Notes

Pitching info: Pitch at 18C for short lag time. also allow to bubble out zero pressure. over the next day cool to 14 C and then to 10C on the following day. allow 0,5BAr top pressure as it ferments down.
at 4,5-5P raise to 15C for D rest. before cooling.

Award Winning Recipe

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-10-27 11:53 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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