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Vienna Lager

172 calories 14.1 g 12 oz
Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 172 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created Thursday March 4th 2021
1.053
1.008
6.0%
22.8
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb American - Vienna12.5 lb Vienna 35 4 57.5%
6 lb Bestmalz - BEST Pilsen6 lb BEST Pilsen 37 1.9 27.6%
2.50 lb Weyermann - Munich Type I2.5 lb Munich Type I 38 6 11.5%
0.75 lb Bestmalz - BEST Acidulated0.75 lb BEST Acidulated 35.9 2.81 3.4%
21.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 15 Boil 60 min 19.74 50%
0.75 oz Brewferm - Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops Pellet 4.6 Boil 15 min 3 50%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6.8 gal Strike 148 °F 60 min
8.98 gal Sparge 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 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) 191 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

Mash Temp: 148 (I like going lower because I like mine to finish a bit drier, but you could adjust for personal preference if you want it slightly sweeter)

-Begin fermentation at 54-56F for 3-4 days
-Begin to ramp the temp up 4-5F every 12 hours until reaching 68-72ish (I usually wait until it seems like fermentation is past high krausen, Usually this is somewhere around day 3 post pitch.)
-Let it rest at the 68-72 range until it's reached full attenuation and any off-flavors are no longer noticeable, not usually more than 3-6 days at this temp.
-Begin cold crashing to 34-36F I usually just cold crash like 5F every 6-12ish hours, really whatever is most convenient. Sometimes i'll just put it in the fridge and let it cold crash fully.)
-Let 'lager' as long as desired. I don't typically leave mine in primary to lager very long. Usually only a day or two, I typically get my kegged within a few days as my schedule allows.
suggested is 2-3 weeks
-At this point there is certainly no reason you can't drink it now without weeks of lagering. The clarity will not be great, but it should taste just fine. You could help clarity with whatever fining agents you typically use (gelatin for me occassionally). Otherwise if I do 'lager' my lagers it's just in the serving keg inside my kegerator. That's usually just dictated by how much space I have in the kegerator.

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  • Public: Yup, Shared
  • Last Updated: 2021-08-07 14:18 UTC
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