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Vienna Malt

Name: Vienna Malt
Prep time: 75 min
Cook time: 60 min
Total time: 135 min
Yield: 5 gallons
Cuisine: Homebrewing
Ingredients: 8 lb Vienna; 1 lb Munich Type I; 0.5 lb Caramunich Type 1; 1.25 oz Hallertau (Mittelfruh) Hops; 0.5 oz Hallertau (Mittelfruh) Hops

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Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.55 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)

Created: Monday June 15th 2026

Devils Backbone Brewing Co.’s Vienna Lager clone

by Michael Chiantera

OG: 1.059 FG: 1.013 ABV: 5.9% IBU: 18

Vienna 5

by Starter Hops

OG: 1.045 FG: 1.009 ABV: 4.8% IBU: 19

Original Gravity:

1.049

Final Gravity:

1.008

ABV (standard):

5.4%

IBU (tinseth):

21.5

SRM (morey):

7.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	German - Vienna8 lb Vienna	37	4	84.2%
1 lb	Weyermann - Munich Type I1 lb Munich Type I	38	6	10.5%
0.50 lb	Weyermann - Caramunich Type 10.5 lb Caramunich Type 1	33.5	35	5.3%
9.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Yakima Valley Hops - Hallertau (Mittelfruh)1.25 oz Hallertau (Mittelfruh) Hops	Pellet	3.6	Boil	60 min	18.95	71.4%
0.50 oz	Yakima Valley Hops - Hallertau (Mittelfruh)0.5 oz Hallertau (Mittelfruh) Hops	Leaf/Whole	3.6	Boil	10 min	2.5	28.6%
1.75 oz / $ 0.00

Show Summary View

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.9375 gal	Strike	162 °F	152 °F	60 min
3.68125 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 68 °F

Yeast

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

Amount:	2 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 80 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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

Chill to: 50–52°F
Primary: 50–52°F for 7–10 days
Diacetyl Rest: Raise to 62°F for 48 hours
Lager: Drop 2–3°F per day to 34°F
Hold: 3–4 weeks

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-06-15 13:06 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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