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Vienna Lager

Method: BIAB
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2.25 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Jason Carlson
Calories: 196 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)

Created: Wednesday July 12th 2023

Original Gravity:

1.060

Final Gravity:

1.010

ABV (standard):

6.5%

IBU (tinseth):

32.0

SRM (morey):

9.2

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.10 lb	Weyermann - Vienna Malt2.1 lb Vienna Malt	37	3.5	70%
0.60 lb	Weyermann - Munich Type II (Dark)0.6 lb Munich Type II (Dark)	37	10	20%
0.15 lb	Weyermann - Carapils0.15 lb Carapils	34.5	2.1	5%
0.15 lb	Weyermann - Acidulated0.15 lb Acidulated	27	3.4	5%
3 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	LD Carlson - GERMAN HALLERTAU MITTELFRUH	Pellet	4.2	Boil	60 min	24.61	50%
0.25 oz	Yakima Chief Hops - Saaz0.25 oz Saaz Hops	Pellet	3.5	Boil	10 min	7.44	50%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.25 oz	LD Carlson - GERMAN HALLERTAU MITTELFRUH (Pellet)	24.61	50%
0.25 oz	Yakima Chief Hops - Saaz (Pellet) 0.24999999942814 oz Saaz (Pellet) Hops	7.44	50%
0.50 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 oz	Maltodextrin	Other	Boil	30 min.
0.25 tsp	BSG - Fermax Yeast Nutrient	Other	Boil	30 min.
1 oz	Corn Sugar	Other	Bottling	0 min.

Yeast

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

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 20 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 1 oz Temp: 68 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Bring 2.25 gal water to 160°F
Add mesh bag of grains to water
Cover, steep at 152°F for 1 hour
Squeeze liquid out of bag with tongs, raise to boil
At 1st boil, add 0.25oz hallertau mittelfruh hops
30 minutes into boil, add 1 oz maltodextrin, 0.25 tsp yeast nutrient
With 10 minutes left in boil, add 0.25 oz saaz hops
After one hour, remove hopes, cool to room temp before pouring through strainer into fermenter.
Place fermenter in lagering fridge, cool to 52°F, leave overnight
The next morning, add yeast to fermenter
Ferment 14 days at 52°F
Raise to 60°F for 4 days (diacetyl rest)
Rack to secondary fermenter, reduce temperature 5°F every 2 days until 35°F. Lager 14 weeks (1 week/°Plato)
After 14 weeks, dissolve 1 oz priming sugar in 1C water, rack beer into sugar solution.
Bottle beer and let condition 6 weeks before drinking

OG: 1.059
FG: 1.011
ABV: 6.3%

Next time...lager 1 month tops

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-07-27 01:12 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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