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Vienna Malt

160 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.55 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Monday June 15th 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Vienna8 lb Vienna 37 4 84.2%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 10.5%
0.50 lb Weyermann - Caramunich Type 10.5 lb Caramunich Type 1 33.5 35 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Yakima Valley Hops - Hallertau (Mittelfruh)1.25 oz Hallertau (Mittelfruh) Hops Pellet 3.6 Boil 60 min 18.95 71.4%
0.50 oz Yakima Valley Hops - Hallertau (Mittelfruh)0.5 oz Hallertau (Mittelfruh) Hops Leaf/Whole 3.6 Boil 10 min 2.5 28.6%
1.75 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
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
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
3.9375 gal Strike 162 °F 152 °F 60 min
3.68125 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.44 g | 17.8 qt) 4.43 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 6.55 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.99 32
Equipment Profile Used: System Default
 
Notes

Chill to: 50–52°F
Primary: 50–52°F for 7–10 days
Diacetyl Rest: Raise to 62°F for 48 hours
Lager: Drop 2–3°F per day to 34°F
Hold: 3–4 weeks

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  • Last Updated: 2026-06-15 13:06 UTC