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Vienna Lager

143 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 27.3 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Nick Ladd's winning recipe 2012
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Thursday September 22nd 2016
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OG: 1.050 FG: 1.010 ABV: 5.1% IBU: 30

1.047
1.009
5.0%
27.8
14.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Joe White - Vienna Malt4 kg Vienna Malt 35.9 3.37 78.5%
0.25 kg United Kingdom - Maris Otter Pale0.25 kg Maris Otter Pale 38 3.75 4.9%
0.63 kg German - CaraMunich I0.625 kg CaraMunich I 34 39 12.3%
0.10 kg German - Carafa II0.1 kg Carafa II 32 425 2%
0.12 kg German - Melanoidin0.119 kg Melanoidin 37 25 2.3%
5.09 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Yakima Chief Hops - German Magnum18 g German Magnum Hops Pellet 12.3 Boil 60 min 26.01 47.4%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 4.2 Whirlpool 10 min 1.79 52.6%
38 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g CaCl2 Water Agt Mash 1 hr.
1 g Brewtan B Other Mash 1 hr.
0.10 g Potassium Metabisulfite Water Agt Mash 0 min.
2 g Epsom Salt (MgSO4) Water Agt Mash 1 hr.
1.50 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Cardinia WTP
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 3 15 19 10 12
2g Epsom Salts, 8g CaCl2, 0.1g Potasium Metabisulfite
4g CaS04 boil kettle
Check mash PH 5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike temp 73 Infusion 73 °C 65 °C 60 min
15 L Sparge 67 °C 67 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 14 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.3
Mash volume with grains 18.6
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 23 L) 18
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.2 L) 27.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23.6
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 23.5
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

Pitch yeast 35c, When at terminal gravity (est 4 days), Chill 2 days then add gelatine for another 3 days before kegging
Used MO instead of pilsner as it was only available to me.

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  • Last Updated: 2025-10-07 07:24 UTC