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Devil's Backbone Vienna Lager

Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BYO Magazine
Calories: 172 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)

Created: Tuesday March 31st 2020

Vienna lager

by Tassie Pete

OG: 1.055 FG: 1.016 ABV: 5.1% IBU: 20

Vienna Lager

OG: 1.050 FG: 1.010 ABV: 5.2% IBU: 21

Original Gravity:

1.056

Final Gravity:

1.013

ABV (standard):

5.6%

IBU (tinseth):

18.1

SRM (morey):

8.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.30 kg	German - Pilsner2.3 kg Pilsner	38	1.6	38.3%
2.30 kg	German - Vienna2.3 kg Vienna	37	4	38.3%
0.70 kg	German - Munich Dark0.7 kg Munich Dark	37	15.5	11.6%
0.71 kg	German - CaraAmber0.71 kg CaraAmber	34	23	11.8%
6.01 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
18 g	Northern Brewer18 g Northern Brewer Hops	Pellet	8	Boil	60 min	15.09	50%
18 g	Saaz18 g Saaz Hops	Pellet	2.6	Boil	20 min	2.97	50%
36 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
18 g	Northern Brewer (Pellet) 18 g Northern Brewer (Pellet) Hops	15.09	50%
18 g	Saaz (Pellet) 18 g Saaz (Pellet) Hops	2.97	50%
36 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18.8 L	Proteinrest	Infusion	--	52 °C	30 min
	Beta amylase rest	Decoction	--	64 °C	30 min
	Alpha amylase rest	Decoction	--	72 °C	30 min
16 L	Mash out	Temperature	--	77 °C	10 min
Starting Mash Thickness: 3.14 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
12 g	Gypsum	Water Agt	Mash	1 hr.
4.80 g	Slaked Lime	Water Agt	Mash	1 hr.
8 ml	Lactic acid	Water Agt	Mash	1 hr.
2.40 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.

Yeast

White Labs - Mexican Lager Yeast WLP940

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Medium
Optimum Temp:	10 - 13 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 345 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.64 bar Temp: 20 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Dortmund (historic and decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
155	23	10	100	300	53
9.25 gallons water 10g gypsum, 4g slaked lime, 2g CaCl Decant Add 7 mL lactic acid to mash water (16.5 quarts)
Mash Chemistry and Brewing Water Calculator

Notes

Skip protein rest
Mash in at 147F – Hold 30 minutes, boil about 1/3 mash 20 mins
Heat to 162F – Hold 30 minutes, boil about 1/3 mash 20 mins
Heat to 170F – Mash-out temp

Cool to 52 and pitch.
Let rise to 54 for main fermentation
2/3 way through fermentation raise to 56
At end of fermentation let rise to 57 for Diacetyl rest
7-10 days after pitching start cooling 2F a day until 42-
44F
Rack off yeast & trub / dump and transfer to secondary
Crash cool to lagering temp 28-34F
Lager 4 weeks

Last Updated and Sharing

460

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Brews

Public: Yup, Shared
Last Updated: 2020-06-10 16:15 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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