3rd Vienna Lager - March 2019 - Beer Recipe - Brewer's Friend

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3rd Vienna Lager - March 2019

166 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Sam Diaz
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Sunday April 30th 2017
1.051
1.009
5.5%
30.3
7.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Vienna5 lb Vienna 37 4 49.8%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 29.9%
2 lb German - Munich Light2 lb Munich Light 37 6 19.9%
0.05 lb Belgian - Chocolate0.05 lb Chocolate 30 340 0.5%
10.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.61 oz Willamette1.605 oz Willamette Hops Pellet 4.8 Boil 60 min 28.62 85.4%
0.28 oz Mount Hood0.275 oz Mount Hood Hops Pellet 4.5 Whirlpool 0 min 1.69 14.6%
1.88 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:
62 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 394 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Priming Sugar      
 
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
12.6 qt Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.14 12.6  
Mash volume with grains 3.94 15.8  
Grain absorption losses -1.26 -5  
Remaining sparge water volume 5.07 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 6.7 26.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 4.39 g | 17.6 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Estimated amount in fermentor 5.49 22  
Total: 8.21 32.8
Equipment Profile Used: System Default
 
Notes

Mash got a little low temp so I did a short decoction on part of it. Very crisp and good malt flavor. Don't change. Just learn how to keep the oxygen out while bottling. Fermented in the basement in the optimum range (53-59F) of the Saflager 34/70 yeast at around 57 degrees. Bottle conditioned 3 weeks at 70F. Tastes better the longer it's in the fridge.

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  • Last Updated: 2019-06-14 05:02 UTC