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Vienna Lager

Method: All Grain
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 27.3 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Nick Ladd's winning recipe 2012
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)

Created: Thursday September 22nd 2016

Christmas premium lager

by Johnnaxos

OG: 1.050 FG: 1.010 ABV: 5.1% IBU: 30

Original Gravity:

1.047

Final Gravity:

1.009

ABV (standard):

5.0%

IBU (tinseth):

27.8

SRM (daniels):

14.4

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Joe White - Vienna Malt4 kg Vienna Malt	35.9	3.37	78.5%
0.25 kg	United Kingdom - Maris Otter Pale0.25 kg Maris Otter Pale	38	3.75	4.9%
0.63 kg	German - CaraMunich I0.625 kg CaraMunich I	34	39	12.3%
0.10 kg	German - Carafa II0.1 kg Carafa II	32	425	2%
0.12 kg	German - Melanoidin0.119 kg Melanoidin	37	25	2.3%
5.09 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
18 g	Yakima Chief Hops - German Magnum18 g German Magnum Hops	Pellet	12.3	Boil	60 min	26.01	47.4%
20 g	Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops	Pellet	4.2	Whirlpool	10 min	1.79	52.6%
38 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
18 g	Yakima Chief Hops - German Magnum (Pellet) 18 g German Magnum (Pellet) Hops	26.01	47.4%
20 g	Hallertau Mittelfruh (Pellet)	1.79	52.6%
38 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 L	Strike temp 73	Infusion	73 °C	65 °C	60 min
15 L		Sparge	67 °C	67 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 14 °C

Other Ingredients

Amount	Name	Type	Use	Time
4 g	CaCl2	Water Agt	Mash	1 hr.
1 g	Brewtan B	Other	Mash	1 hr.
0.10 g	Potassium Metabisulfite	Water Agt	Mash	0 min.
2 g	Epsom Salt (MgSO4)	Water Agt	Mash	1 hr.
1.50 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	25 - 40 °C	Starter:	Yes
Fermentation Temp:	35 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 96 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Cardinia WTP

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
9	3	15	19	10	12
2g Epsom Salts, 8g CaCl2, 0.1g Potasium Metabisulfite 4g CaS04 boil kettle Check mash PH 5.4
Mash Chemistry and Brewing Water Calculator

Notes

Pitch yeast 35c, When at terminal gravity (est 4 days), Chill 2 days then add gelatine for another 3 days before kegging
Used MO instead of pilsner as it was only available to me.

Last Updated and Sharing

1,135

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Public: Yup, Shared
Last Updated: 2025-10-07 07:24 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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