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Kiene Miete Vienna Lager

Method: All Grain
Style: Vienna Lager
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 159 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)

Created: Thursday March 16th 2017

Original Gravity:

1.049

Final Gravity:

1.007

ABV (standard):

5.4%

IBU (tinseth):

23.6

SRM (morey):

12.4

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 50°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.25 lb	German - Pilsner4.25 lb Pilsner	38	1.6	42.5%
3 lb	American - Munich - Dark 20L3 lb Munich - Dark 20L	33	20	30%
2 lb	American - Vienna2 lb Vienna	35	4	20%
0.75 lb	American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L	34	60	7.5%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Domestic Hallertau2 oz Domestic Hallertau Hops	Pellet	2.5	Boil	60 min	19.45	50%
1 oz	Mandarina Bavaria1 oz Mandarina Bavaria Hops	Pellet	8.5	Boil	3 min	4.11	25%
1 oz	Huell Melon1 oz Huell Melon Hops	Pellet	7.2	Boil	0 min		25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Domestic Hallertau (Pellet)	19.45	50%
1 oz	Mandarina Bavaria (Pellet)	4.11	25%
1 oz	Huell Melon (Pellet)		25%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	151 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

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:	50 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 126 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Karnowski Hoppy Beer Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
70	15	4	60	150	15
Did not add any lactic acid to buffer mash pH. Mash and sparge pH were 5.4-5.5. Added Karnowski suggested additions to mash and sparge water.
Mash Chemistry and Brewing Water Calculator

Notes

Quick Lager Method: Pitch at 48. Hold temp at 48-50 for 5 days. On day 6, raise temp 3 degrees every 12 hours until hitting 65 (might have to take it out of fridge to get it that warm). Let sit for 4 days at that temp to clean up. Then, ramp temp down 5 degress every 12 hours to get to 32 degrees and let sit there for a day or two before adding gelatin and racking to keg two days later.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2017-03-28 18:16 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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Kiene Miete Vienna Lager

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