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2020 Spring Vienna Lager

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

Christmas premium lager

by Johnnaxos

OG: 1.050 FG: 1.010 ABV: 5.1% IBU: 30

Original Gravity:

1.050

Final Gravity:

1.013

ABV (standard):

4.9%

IBU (tinseth):

25.2

SRM (morey):

13.3

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
25 g	Magnum (Pellet) 25 g Magnum (Pellet) Hops	24.32	71.4%
10 g	Tettnanger (Pellet) 10 g Tettnanger (Pellet) Hops	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

Last Updated and Sharing

228

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Brews

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

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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