Awesome Recipe Beer Recipe | BIAB Vienna Lager by Brewer #97574 | Brewer's Friend
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Awesome Recipe

164 calories 16 g 12 oz
Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 97%
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Monday May 20th 2024
1.050
1.011
5.1%
22.0
9.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pilsner5 lb Pilsner 37 1.8 45.7%
5 lb German - Vienna5 lb Vienna 37 4 45.7%
8 oz German - CaraAmber8 oz German - CaraAmber 34 23 4.6%
6 oz German - CaraMunich II6 oz German - CaraMunich II 34 46 3.4%
1 oz German - De-Husked Caraf III1 oz De-Husked Caraf III 32 470 0.6%
175 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz hersbruker2 oz hersbruker Hops Pellet 3 Boil at 212 °F 90 min 22.03 100%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal 131 °F 131 °F 20 min
Temperature 131 °F 154 °F 60 min
Temperature 154 °F 168 °F 15 min
 
Yeast
Mangrove Jack - Bavarian Lager M76
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
45 - 57 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       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

In your kettle, mash in at 131 °F (55 °C) with 3.4 gallons (13 L) of water. Pull a 1.0-gallon (3.8-L) decoction, add a pinch of calcium (CaCl2), and begin heating it — stirring nearly constantly. Rest decoction at 158 °F (70 °C) for 5 minutes, then boil for 15 minutes. Add decoction to main mash and adjust temperature to 154 °F (68 °C) and hold for 45 minutes. Heat to 168 °F (76 °C) for mash out. Transfer mash to lauter tun. Sparge with 180 °F (82 °C) water until grain bed reaches 170 °F (77 °C), then continue sparging with 170 °F (77 °C) water. Boil for 90 minutes. Add 1/4 tsp gypsum with 75 minutes left in boil. Add the hops at 60 minutes. Add Irish moss and yeast nutrients with 15 minutes left. Chill wort and transfer to fermenter. Aerate with a 45 second shot of oxygen (swirl carboy as you oxygenate). Ferment at 54 °F (12 °C) and lager for 6 weeks at 40 °C (4.4 °C).

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  • Public: Yup, Shared
  • Last Updated: 2024-05-20 20:59 UTC
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