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Vienna lager #2

136 calories 10.9 g 16 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 136 calories (Per 16oz)
Carbs: 10.9 g (Per 16oz)
Created: Friday December 30th 2022
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OG: 1.054 FG: 1.012 ABV: 5.5% IBU: 33

1.042
1.006
4.7%
33.4
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Mecca Grade - Vanora (Vienna-style)5 lb Vanora (Vienna-style) 36 7.2 51.9%
3 lb Weyermann - Barke Pilsner Malt3 lb Barke Pilsner Malt 37.03 1.75 31.2%
1.25 lb Weyermann - Barke Munich Malt1.25 lb Barke Munich Malt 37 8 13%
0.25 lb Weyermann - Caramunich Type 10.25 lb Caramunich Type 1 33.5 35 2.6%
0.13 lb Rice Hulls0.125 lb Rice Hulls 0 0 1.3%
2 g Weyermann - Carafa II2 g Carafa II 31.5 415 0%
9.63 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 6.8 Boil at 212 °F 60 min 24.2 50%
1 oz Yakima Valley Hops - Perle1 oz Perle Hops Pellet 5.2 Boil at 212 °F 15 min 9.18 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.51 oz Balanced 1040-60 accumash 7-16 srm Water Agt Mash 90 min.
7 g Irish Moss Fining Boil 15 min.
2 g Wyeast Yeast Nutrient Water Agt Primary 0 min.
2 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.1 gal Strike 164 °F 148 °F 60 min
4 gal Sparge 170 °F 170 °F 30 min
0.75 gal Top Off 60 °F 60 °F --
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.13 12.5  
Mash volume with grains 3.9 15.6  
Grain absorption losses -1.2 -4.8  
Remaining sparge water volume (equipment estimates 5.65 g | 22.6 qt) 4.82 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 7.95 31.8
Equipment Profile Used: System Default
 
Notes

Initial mash ph with grain and accumash was 5.66.
Added 2 tsp of lactic acid to mash 30 minutes in to bring ph down to 4.93.
Ph when at beginning of sparge was 5.07.
5.07 post boil ph.
13.2 brix OG 1.051.
5.8 brix FG 1.005.
6.1% abv.
Tasted pretty good warm right out of fermenter.
Smelled very malty and bit of sulfur.
Fermented at 55 degrees for about 5 days.
Wrapped it with heat belt and raised temperature to 68 degrees for 5 days for diactyl rest.
Clean and smooth.
Nice color.

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  • Last Updated: 2023-03-19 01:18 UTC