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dark vienna

166 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: International Dark Lager
Boil Time: 60 min
Batch Size: 2.5 gallons (ending kettle volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 73% (ending kettle)
Calories: 166 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Tuesday August 23rd 2016
1.051
1.008
5.6%
20.6
21.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Vienna3 lb Vienna 35 4 60%
1 lb American - Pale 6-Row1 lb Pale 6-Row 35 1.8 20%
0.25 lb Flaked Corn0.25 lb Flaked Corn 40 0.5 5%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 5%
0.25 lb American - Aromatic Malt0.25 lb Aromatic Malt 35 20 5%
0.25 lb United Kingdom - Brown0.25 lb Brown 32 65 5%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Cascade0.25 oz Cascade Hops Pellet 6.7 Boil 60 min 14.4 33.3%
0.25 oz Willamette0.25 oz Willamette Hops Leaf/Whole 5.2 Boil 15 min 5.04 33.3%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 2.6 Boil 5 min 1.11 33.3%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp irish moss Fining Boil 15 min.
0.25 tsp yeastex Other Boil 15 min.
0.50 tsp gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 2.5oz      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
deionized water with gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Infusion -- 152 °F 60 min
8 qt Sparge -- 168 °F 20 min
Starting Mash Thickness: 2.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.4 qt/lb 3 12  
Mash volume with grains 3.4 13.6  
Grain absorption losses -0.63 -2.5  
Remaining sparge water volume 1.38 5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.03 g | 16.1 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 1.97 g | 7.9 qt) 2.5 10  
Estimated amount in fermentor 2.5 10  
Total: 4.38 17.5
Equipment Profile Used: System Default
 
Notes

ferment at 52 then lager at 37 for 4 weeks bring back to 65 for 1 week before bottling

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  • Last Updated: 2025-03-11 05:12 UTC