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VMO lager

Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)

Created: Friday January 10th 2025

Original Gravity:

1.051

Final Gravity:

1.013

ABV (standard):

5.0%

IBU (tinseth):

25.2

SRM (morey):

4.6

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 lb	German - Pilsner5.5 lb Pilsner	38	1.6	53%
3 lb	Weyermann - Barke Vienna3 lb Barke Vienna	36	3.4	28.9%
1.50 lb	Munich Malt1.5 lb Munich Malt	36.8	7.87	14.5%
6 oz	German - Carapils6 oz Carapils	35	1.3	3.6%
10.37 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Saaz1 oz Saaz Hops	Pellet	5	Boil	60 min	16.71	50%
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	4.5	Boil	30 min	5.78	25%
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	4.5	Aroma	10 min	2.73	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops	16.71	50%
1 oz	Tettnanger (Pellet)	8.51	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15.6 qt		Strike	130 °F	126 °F	15 min
	D1: 1/3 thick raise to 144	Decoction	126 °F	144 °F	15 min
	D1: raise to 167	Decoction	144 °F	167 °F	10 min
	D1: raise to boil	Decoction	167 °F	212 °F	30 min
	Protein rest: add D1 to main mash	Decoction	--	110 °F	15 min
	D2: 1/3 thick raise to 167	Decoction	110 °F	167 °F	10 min
	D2: raise to boil	Decoction	167 °F	212 °F	30 min
	D2: add to main mash, adjust temp	Decoction	--	152 °F	10 min
	D3: 1/3 thick and raise to 167	Decoction	152 °F	167 °F	10 min
	D3: raise to boil	Decoction	167 °F	212 °F	45 min
	D3: add to main mash and adjust temp	Decoction	--	152 °F	30 min
4 gal		Sparge	152 °F	180 °F	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 126 °F

Yeast

Wyeast - Octoberfest Lager Blend 2633

Amount:	1 Each	Cost:
Attenuation (custom):	73%	Flocculation:	Med-Low
Optimum Temp:	48 - 58 °F	Starter:	Yes
Fermentation Temp:	52 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 573 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.5 Volumes

Target Water Profile

Düsseldorf (Altbier)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	20	10	10	50	75
Charcoal filtered treated city water. Add 5.6 gm of CaCl to 8.2gallons (mash + sparge). If the water is neutral this would hit target of 50ppm. Trying to ensure softness. Will help with roundness and sweetness. Avoid gypsum which has too much So4.
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-01-12 17:15 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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