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Vienna Norway

169 calories 14 g 12 L
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.5 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Lars Erik
Calories: 169 calories (Per 12L)
Carbs: 14 g (Per 12L)
Created: Saturday February 22nd 2025
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OG: 1.055 FG: 1.011 ABV: 5.7% IBU: 27

1.052
1.008
5.7%
25.0
25.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.50 kg German - Vienna2.5 kg Vienna 37 9.18 50.5%
1.50 kg German - Pale Ale1.5 kg Pale Ale 39 4.64 30.3%
0.45 kg Flaked Corn0.45 kg Flaked Corn 40 9.1%
0.45 kg Caramel / Crystal 60L0.45 kg Caramel / Crystal 60L 34 158.62 9.1%
0.05 kg Finland - Chocolate Malt0.05 kg Chocolate Malt 31 900.48 1%
4.95 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g BSG - Magnum15 g Magnum Hops Pellet 12 Boil 90 min 24.72 50%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 2.7 Aroma 1 min 0.22 50%
30 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
2 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
16.7 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 405 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Risør, Norway
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 1 3 9 19 82.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 L Infusion 69 °C 67 °C 60 min
Temperature 67 °C 78 °C 15 min
14.5 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 13.4
Mash volume with grains 16.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 22.2 L) 20
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.7 L) 27.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 21
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

My take on Vienna Lager. Pressure fermented, under 2 Bar, at 20 degrees Celsius. Water is adjusted according to local conditions.

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  • Last Updated: 2025-04-15 16:49 UTC