Kiene Miete Vienna Lager - Beer Recipe - Brewer's Friend

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Kiene Miete Vienna Lager

159 calories 12.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 159 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
Created: Thursday March 16th 2017
1.049
1.007
5.4%
23.6
12.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb German - Pilsner4.25 lb Pilsner 38 1.6 42.5%
3 lb American - Munich - Dark 20L3 lb Munich - Dark 20L 33 20 30%
2 lb American - Vienna2 lb Vienna 35 4 20%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 7.5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 2.5 Boil 60 min 19.45 50%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Boil 3 min 4.11 25%
1 oz Huell Melon1 oz Huell Melon Hops Pellet 7.2 Boil 0 min 25%
4 oz / $ 0.00
 
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:
50 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Karnowski Hoppy Beer Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 15 4 60 150 15
Did not add any lactic acid to buffer mash pH. Mash and sparge pH were 5.4-5.5. Added Karnowski suggested additions to mash and sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 151 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.28 g | 21.1 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 7.25 29  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

Quick Lager Method: Pitch at 48. Hold temp at 48-50 for 5 days. On day 6, raise temp 3 degrees every 12 hours until hitting 65 (might have to take it out of fridge to get it that warm). Let sit for 4 days at that temp to clean up. Then, ramp temp down 5 degress every 12 hours to get to 32 degrees and let sit there for a day or two before adding gelatin and racking to keg two days later.

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  • Last Updated: 2017-03-28 18:16 UTC