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Vienna Lager

163 calories 17 carbs
Beer Stats
Method: BIAB
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK
Calories: 163 calories (Per 355mL)
Carbs: 17 g (Per 355mL)
Created Monday March 20th 2017
1.049
1.013
4.8%
24.83
14.77
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3 kg German - Vienna3 kg Vienna 37 4 65.5%
700 g German - Bohemian Pilsner700 g Bohemian Pilsner 38 1.9 15.3%
450 g German - CaraMunich II450 g CaraMunich II 34 46 9.8%
250 g German - Acidulated Malt250 g Acidulated Malt 27 3.4 5.5%
100 g German - Melanoidin100 g Melanoidin 37 25 2.2%
80 g German - Carafa III80 g Carafa III 32 535 1.7%
4.58 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 15 Boil 60 min 23.47 44.4%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 5 min 1.36 55.6%
 
Mash Guidelines
Amount Description Type Temp Time
26 L Temperature 52 °C --
L mash in Infusion 52 °C 15 min
L Mash Infusion 67 °C 90 min
L Mash out Infusion 75 °C 15 min
3 L Fly Sparge Sparge 75 °C --
 
Other Ingredients
Amount Name Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 each Yeast Nutrient Fining Boil 15 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 383 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
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
 
Notes

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.).

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-03-20 20:20 UTC
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