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Vienna Lager

Method: BIAB
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.63 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tyler Miller - Zymurgy
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)

Created: Friday November 7th 2025

Original Gravity:

1.051

Final Gravity:

1.013

ABV (standard):

5.0%

IBU (tinseth):

18.7

SRM (morey):

10.8

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.75 lb	Weyermann - Barke Vienna2.75 lb Barke Vienna	36	3.4	47.9%
1.20 lb	Weyermann - Barke Munich Malt1.2 lb Barke Munich Malt	37	8	20.9%
0.74 lb	Weyermann - Barke Pilsner Malt0.74 lb Barke Pilsner Malt	37.03	1.75	12.9%
0.31 lb	Weyermann - Caramunich Type 10.31 lb Caramunich Type 1	33.5	35	5.4%
0.31 lb	Weyermann - Caramunich Type 20.31 lb Caramunich Type 2	34	45	5.4%
0.31 lb	Weyermann - Melanoidin0.31 lb Melanoidin	34.5	27	5.4%
0.12 lb	Weyermann - Acidulated0.12 lb Acidulated	27	3.4	2.1%
5.74 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.19 oz	Yakima Chief Hops - German Magnum0.19 oz German Magnum Hops		Pellet	15	Boil	60 min	18.71	100%
0.19 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.19 oz	Yakima Chief Hops - German Magnum (Pellet)		18.71	100%
0.19 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16.4 qt	Infusion	--	146 °F	20 min
	Infusion	--	156 °F	35 min
	Temperature	--	168 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
1.36 g	irish moss	Water Agt	Boil	10 min.
0.71 g	Wyeast - Beer Nutrient	Other	Boil	10 min.
2.45 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

White Labs - German Lager Yeast WLP830

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 215 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.24 psi Temp: 36 °F CO₂ Level: 2.6 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	15	15	55	100	43
Mash Chemistry and Brewing Water Calculator

Notes

Chill the wort to 50°F
Ferment at 50°F (10°C) for 5–7 days. Then let fermentation
free rise to 58°F (14°C) and hold for 7 days. Take a gravity
sample to confirm full attenuation of the yeast. Perform
a forced diacetyl test; if the test passes, begin decreasing
the temperature 2–4°F per day until beer reaches 35–37°F
(2–3°C). Transfer the beer. If kegging, add gelatin and
carbonate to 2.6 volumes CO2.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-11-07 18:36 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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