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Vienna Lager

169 calories 19.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.63 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tyler Miller - Zymurgy
Calories: 169 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Friday November 7th 2025
1.051
1.015
4.6%
18.8
10.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 lb Weyermann - Barke Vienna2.75 lb Barke Vienna 36 3.4 48.9%
1.20 lb Weyermann - Barke Munich Malt1.2 lb Barke Munich Malt 37 8 21.4%
0.74 lb Weyermann - Barke Pilsner Malt0.74 lb Barke Pilsner Malt 37.03 1.75 13.2%
0.31 lb Weyermann - Caramunich Type 10.31 lb Caramunich Type 1 33.5 35 5.5%
0.31 lb Weyermann - Caramunich Type 20.31 lb Caramunich Type 2 34 45 5.5%
0.31 lb Weyermann - Melanoidin0.31 lb Melanoidin 34.5 27 5.5%
5.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.19 oz Yakima Chief Hops - German Magnum0.19 oz German Magnum Hops Pellet 15 Boil 60 min 18.83 100%
0.19 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g irish moss Water Agt Boil 10 min.
1.30 g Wyeast - Beer Nutrient Other Boil 10 min.
1.80 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 215 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.24 psi       Temp: 36 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 15 15 55 100 43
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.3 qt Infusion -- 146 °F 20 min
Infusion -- 156 °F 35 min
Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.21 g | 24.8 qt) 4.58 18.3  
Mash volume with grains (equipment estimates 6.66 g | 26.6 qt) 5.03 20.1  
Grain absorption losses -0.7 -2.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.26 g | 21 qt) 3.63 14.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.25 13  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.25 g | 13 qt) 3 12  
Total: 4.58 18.3
Equipment Profile Used: System Default
 
Notes

Chill the wort to 50°F
Ferment at 50°F (10°C) for 5–7 days. Then let fermentation
free rise to 58°F (14°C) and hold for 7 days. Take a gravity
sample to confirm full attenuation of the yeast. Perform
a forced diacetyl test; if the test passes, begin decreasing
the temperature 2–4°F per day until beer reaches 35–37°F
(2–3°C). Transfer the beer. If kegging, add gelatin and
carbonate to 2.6 volumes CO2.

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  • Last Updated: 2026-01-05 13:40 UTC