Willhelm's Imperial Vienna Lager - Beer Recipe - Brewer's Friend

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Willhelm's Imperial Vienna Lager

256 calories 26.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Michael J. Gabel, Sr.
Hop Utilization: 98%
Calories: 256 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Thursday January 14th 2021
1.077
1.019
8.1%
36.8
18.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.65 lb Munich Malt8.65 lb Munich Malt 36.8 7.87 44.6%
5.20 lb Finland - Vienna Malt5.2 lb Vienna Malt 36 3 26.8%
5.20 lb United Kingdom - Maris Otter Pale5.2 lb Maris Otter Pale 38 3.75 26.8%
5.20 oz Crisp Malting - Chocolate Malt5.2 oz Chocolate Malt 32.66 450 1.7%
19.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.87 oz Nugget0.87 oz Nugget Hops Pellet 14 Boil 60 min 34.1 40.1%
1.30 oz Hallertau Mittelfruh1.3 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 2.72 59.9%
2.17 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Amylase Enzyme Fining Mash 1 hr.
10 ml White Labs - Clarity Ferm WLN4000 Fining Boil --
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1.30 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.56 psi       Temp: 40 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Boyertown Water Autority
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 1.5 qt/lb 7.27 29.1  
Mash volume with grains 8.82 35.3  
Grain absorption losses -2.42 -9.7  
Remaining sparge water volume (equipment estimates 3.49 g | 14 qt) 4.91 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.08 g | 32.3 qt) 9.5 38  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 12.17 48.7
Equipment Profile Used: System Default
 
Notes

Mill the grains and mix with 5 gallons of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 6 gallons and top up as necessary to obtain 8.5 gallons of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 50°F. Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 50°F for 3 days, then allow temperature to rise to 60°F over the next 4 days. Upon completion of fermentation, crash the beer to 35°F, then bottle or keg and carbonate to approximately 2.25 volumes of CO2.

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  • Public: Yup, Shared
  • Last Updated: 2021-01-19 14:34 UTC