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Mexican Vienna (Victoria Clone)

Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ken Lenard
Calories: 145 calories (Per 12oz)
Carbs: 15 g (Per 12oz)

Created: Thursday April 10th 2025

Original Gravity:

1.044

Final Gravity:

1.011

ABV (standard):

4.3%

IBU (tinseth):

23.2

SRM (morey):

7.2

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.28 lb	German - Vienna4.28 lb Vienna	37	4	46.8%
3.42 lb	German - Pilsner3.42 lb Pilsner	38	1.6	37.4%
1.10 lb	Flaked Corn1.1 lb Flaked Corn	40	0.5	12%
0.31 lb	Belgian - CaraMunich0.31 lb CaraMunich	33	50	3.4%
0.03 lb	United Kingdom - Black Patent0.03 lb Black Patent	27	525	0.3%
9.14 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.31 oz	Hallertau Mittelfruh1.31 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	20.31	81.9%
0.17 oz	Hallertau Mittelfruh0.17 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	20 min	1.6	10.6%
0.12 oz	Fuggles0.12 oz Fuggles Hops	Pellet	4.2	Boil	20 min	1.26	7.5%
1.60 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.48 oz	Hallertau Mittelfruh (Pellet)	21.91	92.5%
0.12 oz	Fuggles (Pellet)	1.26	7.5%
1.60 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
2.86 gal	Strike	164 °F	152 °F	60 min
6.54 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
3 g	Baking Soda	Water Agt	Mash	1 hr.
6.15 ml	Citric acid	Water Agt	Mash	1 hr.

Yeast

White Labs - Mexican Lager Yeast WLP940

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 80 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 6.76 psi Temp: 34 °F CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
55 gallon's total through system
Mash Chemistry and Brewing Water Calculator

Notes

2500 billion yeast cells needed.
74.75 lb's of grain.
brewed 08-14-12
pitched at 8pm @ 70, cooled to 50 in 6 hours.
85-90% fermented in 90 hours, begin of diacetyl rest on 08-18-12 @ 1.015
begin cold crash on 08-24-12
F.G.-1.011
Kegged on 09-11-12

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-04-10 21:46 UTC

System Default

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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