Vienna Lager Beer Recipe | All Grain Vienna Lager by chewyheel | Brewer's Friend
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Vienna Lager

143 calories 12.7 g 12 oz
Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Daniel T
Calories: 143 calories (Per 12oz)
Carbs: 12.7 g (Per 12oz)
Created: Saturday January 2nd 2021
1.044
1.008
4.8%
23.9
10.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Mecca Grade - Vanora (Vienna-style)9 lb Vanora (Vienna-style) 36 7.2 99.3%
1 oz American - Midnight Wheat Malt1 oz American - Midnight Wheat Malt 33 550 0.7%
9.06 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Perle15 g Perle Hops Pellet 8.7 First Wort 0 min 19.56 41.7%
21 g Perle21 g Perle Hops Pellet 8.7 Whirlpool 10 min 4.39 58.3%
36 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Decoction 104 °F 100 °F 60 min
Starting Mash Thickness: 2.1 qt/lb
Starting Grain Temp: 62 °F
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 5 min.
1 each Whirlfloc Fining Boil 5 min.
0.30 each Campden Tablet Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 171 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Amber Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 2 19 59 80 22
Amber balanced profile from Bru'n Water.
Mash Chemistry and Brewing Water Calculator
 
Notes

Will conduct decoction mash. Infuse grain with 5.3 gallons of water to raise temp to 100 then pull 2/3 of thick mash to decoct. Raise decoction to 159 and rest for 20 minutes, then bring to a boil for 10 minutes. Mix decoction back in to raise temp to about 149. Rest here for 10 minutes then pull a thin decoction of 33 to 40% of mash and bring to a boil for about 10 minutes while skimming off hot break. Mix back into main mash to raise temp to 161 to 167 and hold for 10 to 20 minutes. Rest for another 20 minutes if needed. Sparge with 167 to 176 degree water then collect wort for boil.

Mashed in with 5 gallons to a temp of 104, pulled 2/3 (about 4 gallons) of mash for thick decoction, after adding back in decoction temp went up to 168, had to add about half a gallon of cold water to get it back down to 149 for the 10 minute rest. Pulled 2.5 gallons for the thin dectoction. When decoction was added back temp came to 167, then let it rest for 10 more minutes. Actual OG pre was 1.045 instead of 1.036 as predicted, way more efficient than normal. Rest of boil proceeded as normal. Added about 3/4 gallon post boil to bring OG down to 1.046. Cooled wort sample tasted great.

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  • Public: Yup, Shared
  • Last Updated: 2021-01-07 20:06 UTC
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