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Vendetta

Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8.07 gallons
Pre Boil Gravity: 10.4 °P (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Chickenflea
Calories: 170 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)

Created: Monday January 13th 2020

Original Gravity:

12.8 °P

Final Gravity:

2.6 °P

ABV (standard):

5.5%

IBU (tinseth):

26.4

SRM (morey):

9.7

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Vienna Malt8 lb Vienna Malt	46	3.5	78.5%
2 lb	German Dark Munich2 lb German Dark Munich	46	15.5	19.6%
3 oz	Fawcett Pale Chocolate3 oz Fawcett Pale Chocolate	46	215	1.8%
10.19 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Target1 oz Target Hops	Pellet	8.4	Boil	60 min	26.44	50%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	2.5	Boil	0 min		50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Target (Pellet)	26.44	50%
1 oz	Hallertau Mittelfruh (Pellet)		50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 qt	Infusion	Infusion	170 °F	142 °F	45 min
5 qt	Infusion	Temperature	200 °F	156 °F	15 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Gypsum	Water Agt	Mash	1 hr.
4.51 ml	Lactic acid	Water Agt	Mash	1 hr.
6 g	Lactic acid	Water Agt	Sparge	0 min.

Yeast

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

Amount:	2 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 474 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 27.65 psi Temp: 68 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Vienna Lager

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
57	0	0	26	34	87
Mash Chemistry and Brewing Water Calculator

Notes

Mash Tun has a 9F temp loss on dough in. Make adjustments to hit 142 mash in temp with second infusion producing a step rest at 156.

Use a step mash with 45min rest at 142F 15min rest at 156F. Boil for 60.

Estimate kettle loss of 1.5gals to get 5 gals in the fermentor

Pitch yeast at 52F, Ferment at 54F until 66% done then finish at 57F. Gradually drop temps 2F until temps are at 43F, then rack off to secondary for lagering for at least 6 weeks. Carbonate to 2.5 vols.

This beer is dryer than some modern versions.

Use a clean lager yeast.

Last Updated and Sharing

128

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Brews

Public: Yup, Shared
Last Updated: 2023-07-31 14:04 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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