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Vienna Lager JZ

Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9.08 gallons
Post Boil Size: 6.8 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 84%
Calories: 182 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)

Created: Tuesday March 3rd 2020

Vienna Lager

by Enzoras

OG: 1.050 FG: 1.008 ABV: 5.6% IBU: 24

Original Gravity:

1.055

Final Gravity:

1.015

ABV (standard):

5.3%

IBU (rager):

22.7

SRM (morey):

10.6

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.40 lb	German - Pilsner3.4 lb Pilsner	38	1.6	29.5%
3 lb	German - Munich Light3 lb Munich Light	37	6	26%
5 lb	German - Vienna5 lb Vienna	37	4	43.4%
2 oz	German - De-Husked Caraf II2 oz De-Husked Caraf II	32	418	1.1%
11.52 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops	Pellet	4	Boil at 202 °F	60 min	21.15	75%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	4	Boil at 202 °F	10 min	1.53	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Hallertau Mittelfruh (Pellet)		22.68	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.76 gal	Strike	160 °F	152 °F	60 min
5.25 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 2 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
1.44 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1.31 g	Calcium Chloride (anhydrous)	Water Agt	Sparge	1 hr.
2.30 g	Epsom Salt	Water Agt	Mash	1 hr.
2.10 g	Epsom Salt	Water Agt	Sparge	1 hr.
2.30 g	Gypsum	Water Agt	Mash	1 hr.
2.10 g	Gypsum	Water Agt	Sparge	1 hr.
1 each	Whirlfloc	Water Agt	Boil	10 min.
2.20 g	Wyeast - Beer Nutrient	Water Agt	Mash	10 min.

Yeast

Wyeast - Munich Lager 2308

Amount:	4 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	48 - 56 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 424 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.25 psi Temp: 38 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Amber Balanced

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

Notes

Fermentation:
Pitch 4 liquid yeast packs or an appropriate starter
Chill wort to 44F (7C) and rack wort free of most of the cold break before oxygenating and pitching yeast. Slowly warm up fermentation chamber over 36 - 48 hours to 50F (10C) and hold at that temperature for the remainder of fermentation.
Allow beer to lager at least 4 weeks before serving.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-03-03 20:08 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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