Vienna gold - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Vienna gold

143 calories 12.7 g 16 oz
brewer logo
Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 143 calories (Per 16oz)
Carbs: 12.7 g (Per 16oz)
Created: Tuesday February 20th 2024
1.044
1.008
4.7%
10.3
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Weyermann - Barke Vienna7 lb Barke Vienna 36 3.4 73.7%
1 lb Weyermann - Barke Pilsner Malt1 lb Barke Pilsner Malt 37.03 1.75 10.5%
1 lb Weyermann - Barke Munich Malt1 lb Barke Munich Malt 37 8 10.5%
0.50 lb Weyermann - Carafoam0.5 lb Carafoam 34.5 2.2 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Artisan - Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 4 Boil at 212 °F 60 min 7.46 66.7%
7 g Artisan - Hallertau Mittelfruh7 g Hallertau Mittelfruh Hops Pellet 4 Boil at 212 °F 30 min 2.87 33.3%
21 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.51 oz Dark malty accumash Water Agt Mash 90 min.
0.25 ml/gal Lactic acid Water Agt Mash 90 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
57 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.25 gal Strike 170 °F 154 °F 60 min
4 gal Sparge 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 3.09 12.4  
Mash volume with grains 3.85 15.4  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.38 g | 21.5 qt) 5.1 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes

3 drops lactic acid in mash.
Sparge water at 6.12 ph.
12 brix OG.
5.6 post boil ph.

Last Updated and Sharing
 
98
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-02-20 02:59 UTC