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Vienna Lager 22/23

Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Me
No Chill: 20 minute extended hop boil time
Calories: 169 calories (Per 330ml)
Carbs: 17 g (Per 330ml)

Created: Friday July 29th 2022

Mother of the Pride - Vienna Lager

by Toombstone

OG: 1.055 FG: 1.013 ABV: 5.5% IBU: 27

Vienna lager

by Tassie Pete

OG: 1.055 FG: 1.016 ABV: 5.1% IBU: 20

Spojilsky Maxik

by Misiak

OG: 1.051 FG: 1.011 ABV: 5.3% IBU: 22

Original Gravity:

1.055

Final Gravity:

1.013

ABV (standard):

5.5%

IBU (tinseth):

22.1

SRM (morey):

9.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.10 kg	Weyermann - Vienna Malt2.1 kg Vienna Malt	37	3.5	38.3%
1 kg	Weyermann - Munich Type I1 kg Munich Type I	38	6	18.2%
1 kg	Weyermann - Munich Type II (Dark)1 kg Munich Type II (Dark)	37	10	18.2%
1 kg	Weyermann - Pilsner1 kg Pilsner	36	1.5	18.2%
250 g	Weyermann - Carapils250 g Carapils	34.5	2.1	4.6%
100 g	Weyermann - Carahell100 g Carahell	34	10	1.8%
40 g	Weyermann - Carafa Special Type II40 g Carafa Special Type II	29.9	425	0.7%
5.49 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
8 g	Hallertau Tradition (Germany)8 g Hallertau Tradition (Germany) Hops	Pellet	5.6	Boil	60 min	5.52	19%
1 g	Irish Moss and Nutrient1 g Irish Moss and Nutrient Hops	Leaf/Whole	0	Boil	15 min		2.4%
33 g	Hallertau Tradition (Germany)33 g Hallertau Tradition (Germany) Hops	Pellet	5.6	Boil	10 min	16.6	78.6%
42 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
41 g	Hallertau Tradition (Germany) (Pellet)	22.12	97.6%
1 g	Irish Moss and Nutrient (Leaf/Whole)		2.4%
42 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	mash 1	Infusion	--	67 °C	60 min
	mash 2	Infusion	--	71 °C	15 min
	Mash out	Infusion	--	77 °C	15 min
Starting Mash Thickness: 3 L/kg

Yeast

Wyeast - Bavarian Lager 2206

Amount:	2 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	8 - 14 °C	Starter:	No
Fermentation Temp:	10 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 312 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 3.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
1g Gypsum 1g Epsom salts 4.5g Cal Chloride 30L RO water Mash 19.3L Sparge 15L Mash water 1.5ml of acid (20-25%) Sparge water 1.5ml of acid
Mash Chemistry and Brewing Water Calculator

Notes

Brewed 13/11/22

Mash pH 5.33

Pre-boil 1.044
OG 1.055

2.7L Starter
Pitched around 25/11/22 at 10°C

Increased to 11°C after 4 days, then 12°C after 2 days, 13°C for 1 day and then up to 14°C for another week or so.

Cold crashed 11/12/22

Bottled/kegged 21/12/22

3rd Place Babbs January Lager competition - 42.5pts
Feedback - judge suggested higher carbonation.

Award Winning Recipe

Last Updated and Sharing

361

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Brews

Public: Yup, Shared
Last Updated: 2023-01-22 23:36 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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