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Vienna Lager

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Homebrew Academy, with Melanoiden malt added.
Hop Utilization: 99%
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Tuesday November 24th 2020
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1.055
1.013
5.5%
28.4
12.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Vienna6 lb Vienna 37 4 55.5%
4 lb Weyermann - Munich Type I4 lb Munich Type I 38 6 37%
0.50 lb Weyermann - Caramunich Type 10.5 lb Caramunich Type 1 33.5 35 4.6%
2 oz American - Chocolate2 oz Chocolate 29 350 1.2%
3 oz Bestmalz - BEST Melanoidin3 oz BEST Melanoidin 34.5 27 1.7%
10.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Perle0.75 oz Perle Hops Pellet 8.2 Boil 60 min 22.41 42.9%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 10 min 5.95 57.1%
1.75 oz / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 424 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Raleigh City Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.38 13.5  
Mash volume with grains 4.24 17  
Grain absorption losses -1.35 -5.4  
Remaining sparge water volume (equipment estimates 5.29 g | 21.2 qt) 5.22 20.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.6 34.4
Equipment Profile Used: System Default
 
Notes

Ferment at 50 degrees
Near the end of fermentation, raise to 55 degrees
Raise again to 65 degrees for diacetyl rest.
Cold crash to 36 degrees and lager for 4 to 6 weeks.

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  • Last Updated: 2020-11-24 17:56 UTC