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Vienna Pilsner

Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Walter Hansen
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)

Created: Sunday January 31st 2021

Original Gravity:

1.046

Final Gravity:

1.011

ABV (standard):

4.7%

IBU (tinseth):

46.1

SRM (morey):

4.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Briess - Goldpils Vienna Malt3 lb Goldpils Vienna Malt	36.8	3.5	33.3%
6 lb	Weyermann - Bohemian Pilsner Malt6 lb Bohemian Pilsner Malt	36.8	2.43	66.7%
9 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Artisan - Hallertau Mittelfruh (4 AA)	Pellet	4	Boil	60 min	25.26	30%
1 oz	Artisan - Saaz (Czech) (3.5 AA)	Pellet	3.5	Boil	30 min	11.32	20%
1 oz	Artisan - Saaz (Czech) (3.5 AA)	Pellet	3.5	Boil	20 min	8.92	20%
0.50 oz	Artisan - Saaz (Czech) (3.5 AA)	Pellet	3.5	Boil	2 min	0.62	10%
1 oz	Saphir (4.25 AA)1 oz Saphir (4.25 AA) Hops	Pellet	4.25	Dry Hop	5 days		20%
5 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Artisan - Hallertau Mittelfruh (4 AA) (Pellet)	25.26	30%
2.50 oz	Artisan - Saaz (Czech) (3.5 AA) (Pellet)	20.86	50%
1 oz	Saphir (4.25 AA) (Pellet)		20%
5 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.5 gal		Infusion	140 °F	167 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.25 oz	Irish Moss		Fining	Boil	10 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	55 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 76 B cells required

Fermentis - Safbrew - Specialty Ale Yeast T-58

Amount:	0.20 Grams	Cost:
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	55 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 76 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Step Infusion

Add 3.5 gallons of 140°F water to the crushed grain, stir, stabilize, and hold the temperature at 140°F for 30min
Add 2 gallons of boiling water, bring up to 155°F , hold for 30min
Raise temperature to 165°F , sparge with 1.5 gallons of 170°F water
Collect about 6 gallons of total wort
BOIL SCHEDULE
0 min: Add 1oz of Hallertau
30 min: Add 1oz of Saaz
40 min: Add 1oz of Saaz
50 min: Add .25 oz Irish Moss
58 min: Add 0.5 oz Saaz
60 min: End Boil and cool
Move to fermentor (total volume 5 gal)
Pitch 34/70 yeast at 70°F
Ferment at 55°F for about 1.5 weeks Add T-58 Yeast on day 5
Move to secondary
Let sit at 45°F 9 days
Add 1 oz Saphir dry hop for 5 days
Warm to 70° and bottle

Last Updated and Sharing

645

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Brews

Public: Yup, Shared
Last Updated: 2021-04-07 15:01 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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