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Vienna lager #2

Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 136 calories (Per 16oz)
Carbs: 10.9 g (Per 16oz)

Created: Friday December 30th 2022

Original Gravity:

1.042

Final Gravity:

1.006

ABV (standard):

4.7%

IBU (tinseth):

33.4

SRM (morey):

7.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Mecca Grade - Vanora (Vienna-style)5 lb Vanora (Vienna-style)	36	7.2	51.9%
3 lb	Weyermann - Barke Pilsner Malt3 lb Barke Pilsner Malt	37.03	1.75	31.2%
1.25 lb	Weyermann - Barke Munich Malt1.25 lb Barke Munich Malt	37	8	13%
0.25 lb	Weyermann - Caramunich Type 10.25 lb Caramunich Type 1	33.5	35	2.6%
0.13 lb	Rice Hulls0.125 lb Rice Hulls	0	0	1.3%
2 g	Weyermann - Carafa II2 g Carafa II	31.5	415	0%
9.63 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops	Pellet	6.8	Boil at 212 °F	60 min	24.2	50%
1 oz	Yakima Valley Hops - Perle1 oz Perle Hops	Pellet	5.2	Boil at 212 °F	15 min	9.18	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Hallertau Tradition (Germany) (Pellet)	24.2	50%
1 oz	Yakima Valley Hops - Perle (Pellet)	9.18	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.1 gal	Strike	164 °F	148 °F	60 min
4 gal	Sparge	170 °F	170 °F	30 min
0.75 gal	Top Off	60 °F	60 °F	--
Starting Mash Thickness: 1.3 qt/lb Starting Grain Temp: 60 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.51 oz	Balanced 1040-60 accumash 7-16 srm	Water Agt	Mash	90 min.
7 g	Irish Moss	Fining	Boil	15 min.
2 g	Wyeast Yeast Nutrient	Water Agt	Primary	0 min.
2 tsp	Lactic acid	Water Agt	Mash	1 hr.

Yeast

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

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	Yes
Fermentation Temp:	55 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 80 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 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

Initial mash ph with grain and accumash was 5.66.
Added 2 tsp of lactic acid to mash 30 minutes in to bring ph down to 4.93.
Ph when at beginning of sparge was 5.07.
5.07 post boil ph.
13.2 brix OG 1.051.
5.8 brix FG 1.005.
6.1% abv.
Tasted pretty good warm right out of fermenter.
Smelled very malty and bit of sulfur.
Fermented at 55 degrees for about 5 days.
Wrapped it with heat belt and raised temperature to 68 degrees for 5 days for diactyl rest.
Clean and smooth.
Nice color.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-03-19 01:18 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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