Mexican Vienna (Victoria Clone) - Beer Recipe - Brewer's Friend

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Mexican Vienna (Victoria Clone)

145 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ken Lenard
Calories: 145 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Thursday April 10th 2025
1.044
1.011
4.3%
23.2
7.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.28 lb German - Vienna4.28 lb Vienna 37 4 46.8%
3.42 lb German - Pilsner3.42 lb Pilsner 38 1.6 37.4%
1.10 lb Flaked Corn1.1 lb Flaked Corn 40 0.5 12%
0.31 lb Belgian - CaraMunich0.31 lb CaraMunich 33 50 3.4%
0.03 lb United Kingdom - Black Patent0.03 lb Black Patent 27 525 0.3%
9.14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.31 oz Hallertau Mittelfruh1.31 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 20.31 81.9%
0.17 oz Hallertau Mittelfruh0.17 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 1.6 10.6%
0.12 oz Fuggles0.12 oz Fuggles Hops Pellet 4.2 Boil 20 min 1.26 7.5%
1.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
6.15 ml Citric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.76 psi       Temp: 34 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
55 gallon's total through system
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.86 gal Strike 164 °F 152 °F 60 min
6.54 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.86 11.4  
Mash volume with grains 3.59 14.3  
Grain absorption losses -1.14 -4.6  
Remaining sparge water volume (equipment estimates 6.35 g | 25.4 qt) 6.54 26.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.39 37.6
Equipment Profile Used: System Default
 
Notes

2500 billion yeast cells needed.
74.75 lb's of grain.
brewed 08-14-12
pitched at 8pm @ 70, cooled to 50 in 6 hours.
85-90% fermented in 90 hours, begin of diacetyl rest on 08-18-12 @ 1.015
begin cold crash on 08-24-12
F.G.-1.011
Kegged on 09-11-12

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  • Last Updated: 2025-04-10 21:46 UTC