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Vienna Lager

Method: BIAB
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK
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Amount Fermentable PPG °L Bill %
3 kgGerman - Vienna3 kg Vienna37465.5%
700 gGerman - Bohemian Pilsner700 g Bohemian Pilsner381.915.3%
450 gGerman - CaraMunich II450 g CaraMunich II34469.8%
250 gGerman - Acidulated Malt250 g Acidulated Malt273.45.5%
100 gGerman - Melanoidin100 g Melanoidin37252.2%
80 gGerman - Carafa III80 g Carafa III325351.7%
4.58 kg Total      
Amount Variety Type AA Use Time IBU
12 gMagnum12 g Magnum HopsPellet15Boil60 min23.47
15 gSaaz15 g Saaz HopsPellet3.5Boil5 min1.36
Mash Guidelines
Amount Description Type Temp Time
26 LTemperature52 C--
--mash inInfusion52 C15 min
--MashInfusion67 C90 min
--Mash outInfusion75 C15 min
3 LFly SpargeSparge75 C--
Other Ingredients
Amount Name Type Use Time
1 eachWhirlfloc1 each WhirlflocFiningBoil15 min.
1 eachYeast Nutrient1 each Yeast NutrientFiningBoil15 min.
Attenuation (avg):
Optimum Temp:
8.9 - 12.8 °C
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P)
383 B cells required
Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.5 g/l
Target Water Profile: Vienna
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 15 10 15 60 225
Bru'n Water source
Mash Chemistry and Brewing Water Calculator
My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 29l.
26l to mash / Ph Mash 5.3
Black malt add in the last 40 minutes
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment 15/20 days at 10˚C /

2 days to diacetyl rest at 20˚C.

lagering for at least five weeks at 40 °F (4.4 °C) or below.

Forced CO2 to carbonate (2.5 vol.).
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View Count: 1120
Brew Count: 0
Last Updated: 2017-03-20 20:20 UTC
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