2020 Spring Vienna Lager Beer Recipe | All Grain Vienna Lager | Brewer's Friend
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2020 Spring Vienna Lager

154 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 26 liters (ending kettle volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 82% (ending kettle)
Hop Utilization: 93%
Calories: 154 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Wednesday October 21st 2020
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OG: 1.050 FG: 1.010 ABV: 5.1% IBU: 30

1.050
1.013
4.9%
25.2
13.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Voyager Craft Malt - Vienna Schooner3.5 kg Vienna Schooner 36 6.09 65.7%
1 kg Voyager Craft Malt - Atlas Latrobe1 kg Atlas Latrobe 37.6 2.03 18.8%
0.50 kg Voyager Craft Malt - Munich Schooner0.5 kg Munich Schooner 36 8.63 9.4%
0.13 kg Belgian - Aromatic0.125 kg Aromatic 33 38 2.3%
0.10 kg German - Carafa II0.1 kg German - Carafa II 32 425 1.9%
0.10 kg German - Acidulated Malt0.1 kg German - Acidulated Malt 27 3.4 1.9%
5.33 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Magnum25 g Magnum Hops Pellet 10 Boil 60 min 24.32 71.4%
10 g Tettnanger10 g Tettnanger Hops Pellet 4.5 Boil 5 min 0.87 28.6%
35 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L HockHurtz Strike 61 °C 62 °C 45 min
Hockhurtz 2 Infusion 63 °C 70 °C 45 min
mashout Temperature 70 °C 75 °C 10 min
15 L sparge Fly Sparge 75 °C 75 °C 20 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Higgins, ACT, Australia 2023
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Notes

Conditioned and milled night before. Mashed on 5:15 am Sun 31 Oct 2020. Mash on timed, 45 min to heat from 20C to 63C. 7:25am 10 min sparge. 31 litres @11.5 brix =1.044 into kettle. 40 min, 30 litres @ 12 brix=1.046. 25 litres @12.5 brix=1.048 into fermenter, 21C, into fridge set to 10.5C. 2 packs coopers yeast last 5 min of boil, no oxygen. 250 ml lallemand diamond slurry saved from Munich Helles about 11:00 am. Finished cleaning GF 12:00 pm.
6 pm 14.7C, pitched yeast slurry. 7:30 am Sun 10C. Mon 13 brix = 1.050, Tues pm 12 brix. Weds 6pm 11 brix=1.037. Monday 9 Nov 3:30 pm 8 Brix=1.019, moved to bathtub for D rest.
Weds 7:30 pm 7 brix=1.013
Sat am 14 Nov moved back to fridge to cold crash.
Kegged Tues 17 Nov 2020

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  • Public: Yup, Shared
  • Last Updated: 2020-11-21 05:10 UTC
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