2019 Vienna Lager

Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 30 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 167 calories (Per )
Carbs: 18.2 g (Per )

Created Saturday June 8th 2019

Original Gravity:

1.054

Final Gravity:

1.015

ABV (standard):

5.0%

IBU (tinseth):

23.1

SRM (morey):

11.7

Mash pH

5.3

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.75 kg	American - Pilsner2.75 kg Pilsner	37	1.8	38.6%
3 kg	German - Vienna3 kg Vienna	37	4	42.1%
0.60 kg	American - Munich - Dark 20L0.6 kg Munich - Dark 20L	33	20	8.4%
0.23 kg	American - Victory0.225 kg Victory	34	28	3.2%
0.23 kg	United Kingdom - Crystal 30L0.225 kg Crystal 30L	34	30	3.2%
0.07 kg	German - De-Husked Caraf II0.07 kg De-Husked Caraf II	32	418	1%
0.25 kg	German - Acidulated Malt0.25 kg Acidulated Malt	27	3.4	3.5%
7.12 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4.27 g	Magnum4.27 g Magnum Hops	Pellet	12	Boil	60 min	4.2	8.7%
30 g	Tettnanger30 g Tettnanger Hops	Pellet	4.5	Boil	5 min	2.2	60.9%
15 g	Magnum15 g Magnum Hops	Pellet	13.6	Boil	60 min	16.71	30.4%
49.27 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4.27 g	Magnum (Pellet) 4.27 g Magnum (Pellet) Hops	4.2	8.7%
30 g	Tettnanger (Pellet) 30 g Tettnanger (Pellet) Hops	2.2	60.9%
15 g	Magnum (Pellet) 15 g Magnum (Pellet) Hops	16.71	30.4%
49.27 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25 L	Step 1	Infusion	--	62 °C	30 min
	Step 2	Infusion	--	70 °C	30 min
	Mash out	Infusion	--	77 °C	15 min
10 L	Sparge	Sparge	--	75 °C	15 min
Starting Mash Thickness: 3 L/kg

Yeast

Danstar - Diamond Lager

Amount:	2 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	10 - 15 °C	Starter:	No
Fermentation Temp:	9 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 140 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Munich (decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	20	4	75	52	29
3g epsom, 4g cacl2, 5.20 pH
Mash Chemistry and Brewing Water Calculator

Notes

Voyager Atlas malt for pilsner.
to be fermented 10 days at 9C, 4 days 14C.
Efficiency 75% - drew off 6 litres to stovetop kettle to pitch sour, boiled 25litres @1.055, topped up to 28 litres at 20 min, 24.5 litres into fermenter, .5 litre trub. Cooled to 18C, 1 min o2, pitched 2 packs rehydrated lallemand diamond lager. Fermenter Into fridge to cool.

View Count: 147
Brew Count: 0
Last Updated: 2019-06-10 03:24 UTC

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