Devil's Backbone Vienna Lager - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Devil's Backbone Vienna Lager

171 calories 17 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 73% (brew house)
Source: DBBC
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Friday May 11th 2018
1.052
1.012
5.2%
26.6
9.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Bohemian Pilsner4 lb Bohemian Pilsner 38 1.9 37.3%
4 lb German - Vienna4 lb Vienna 37 4 37.3%
1.25 lb American - Munich - Dark 20L1.25 lb Munich - Dark 20L 33 20 11.7%
1.25 lb German - CaraAmber1.25 lb CaraAmber 34 23 11.7%
3.50 oz German - Acidulated Malt3.5 oz Acidulated Malt 27 3.4 2%
10.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 9.9 Boil 60 min 18.61 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 20 min 7.97 66.7%
1.50 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 152 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.02 16.1  
Mash volume with grains 4.88 19.5  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 5.38 g | 21.5 qt) 4.57 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.59 34.4
Equipment Profile Used: System Default
 
Notes

12.5 Plato SG
2.8 Plato FG
4.9-5.1% ABV
18-22 IBUs
Grist:
38% Pilsner Malt
38% Vienna Malt
12% Dark Munich Malt
12% Weyermann Cara-Amber Malt
Mash: 3.2:1 mash hydration (liquor to grist)
Mash-in 125F
Heat to 147F – Hold 30 minutes
Heat to 162F – Hold 30 minutes
Heat to 170F – Mash-out temp
Boil: 90 minutes
16-19 IBU’s from German Northern Brewer at boil begin
1-3 IBU’s from Czech Saaz at 20 minutes before boil end
Cooling, Fermentation, and Maturation:
Cool between 51-53F
Pitch with Augustiner Lager yeast, minimum 1.25
million cells / ml / plato
Let rise to 54 – 54.5F for main fermentation
2/3 way through fermentation raise to 56F
At end of fermentation let rise to 57F for Diacetyl rest
7-10 days after pitching start cooling 2F a day until 42-
44F
Rack off yeast & trub / dump and transfer to secondary
Crash cool to lagering temp 28-34F
Lager minimum 2 weeks, aim for four weeks or more.

Last Updated and Sharing
 
1,582
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-05-20 12:55 UTC