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2019 Vienna Lager

167 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 30 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 167 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created Saturday June 8th 2019
1.054
1.015
5.0%
23.1
11.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 kg American - Pilsner2.75 kg Pilsner 37 1.8 38.6%
3 kg German - Vienna3 kg Vienna 37 4 42.1%
0.60 kg American - Munich - Dark 20L0.6 kg Munich - Dark 20L 33 20 8.4%
0.23 kg American - Victory0.225 kg Victory 34 28 3.2%
0.23 kg United Kingdom - Crystal 30L0.225 kg Crystal 30L 34 30 3.2%
0.07 kg German - De-Husked Caraf II0.07 kg De-Husked Caraf II 32 418 1%
0.25 kg German - Acidulated Malt0.25 kg Acidulated Malt 27 3.4 3.5%
7.12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.27 g Magnum4.27 g Magnum Hops Pellet 12 Boil 60 min 4.2 8.7%
30 g Tettnanger30 g Tettnanger Hops Pellet 4.5 Boil 5 min 2.2 60.9%
15 g Magnum15 g Magnum Hops Pellet 13.6 Boil 60 min 16.71 30.4%
49.27 g / $ 0.00
 
Yeast
Danstar - Diamond Lager
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
9 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 140 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
3g epsom, 4g cacl2, 5.20 pH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Step 1 Infusion -- 62 °C 30 min
Step 2 Infusion -- 70 °C 30 min
Mash out Infusion -- 77 °C 15 min
10 L Sparge Sparge -- 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.4
Mash volume with grains 26.1
Grain absorption losses -7.1
Remaining sparge water volume 16.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 38.8 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 21.2 L) 30
Estimated amount in fermentor 30
Total: 38  
Equipment Profile Used: System Default
 
Notes

Voyager Atlas malt for pilsner.
to be fermented 10 days at 9C, 4 days 14C.
Efficiency 75% - drew off 6 litres to stovetop kettle to pitch sour, boiled 25litres @1.055, topped up to 28 litres at 20 min, 24.5 litres into fermenter, .5 litre trub. Cooled to 18C, 1 min o2, pitched 2 packs rehydrated lallemand diamond lager. Fermenter Into fridge to cool.

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  • Last Updated: 2019-06-10 03:24 UTC