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Unda Presha, Vienna Lager

Method: All Grain
Style: American Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.57 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)

Created: Tuesday January 21st 2025

Original Gravity:

1.058

Final Gravity:

1.010

ABV (standard):

6.3%

IBU (tinseth):

26.9

SRM (morey):

12.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
8 lb	American - Vienna8 lb Vienna	$ 0.00 / lb $ 0.00	35	4	72.7%
1 lb	American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L	$ 0.00 / lb $ 0.00	33	80	9.1%
2 lb	Rahr - Standard 2-Row2 lb Standard 2-Row	$ 0.00 / lb $ 0.00	36.8	1.8	18.2%
11 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Spalt0.5 oz Spalt Hops	$ 0.00 / oz $ 0.00	Pellet	4.5	Boil at 212 °F	60 min	8.66	22.2%
0.75 oz	Spalt0.75 oz Spalt Hops	$ 0.00 / oz $ 0.00	Pellet	4.5	Boil at 212 °F	45 min	11.93	33.3%
1 oz	Spalt1 oz Spalt Hops	$ 0.00 / oz $ 0.00	Pellet	4.5	Boil at 212 °F	10 min	6.28	44.4%
2.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.25 oz	Spalt (Pellet) 2.2499999948533 oz Spalt (Pellet) Hops	$ 0.00 / oz $ 0.00	26.87	99.9%
2.25 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish Moss	$ 0.00 / lb $ 0.00	Fining	Mash	15 min.
5 g	Fermaid K	$ 0.00 / lb $ 0.00	Other	Mash	30 min.

Yeast

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

Amount:	2 Each	Cost:	$ 0.00 / each $ 0.00
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 95 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Temp: 68 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	6	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

So, I decided to try pressure fermentation for the first time.
Mash and boil/hop addition is all the same method.

Chill the wort and I transferred it to a 5 gal corny keg, pitched both packets of yeast, attached the lid, shook it around, attached a spunding valve at 15psi.

The plan:

I'll let it sit in my basement which is about 60F (give or take 5f) for a week.

My keg has a floating ball for the siphon side instead of the long straw (to avoid sucking the gunk off the bottom). Push the beer out into a second keg and let it do its thing in there for about 5-7 days then cold crash it (35f) for 3 days (minimum, longer the better though)

I'll edit this to let you know the result but its purging that CO2 so steady right now that yeast is HAPPY

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-01-26 11:48 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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