Devils Backbone Brewing Co.’s Vienna Lager clone
by Michael Chiantera
OG: 1.059 FG: 1.013 ABV: 5.9% IBU: 18
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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 4.25 lb | German - Pilsner4.25 lb Pilsner | 38 | 1.6 | 38.6% | |
| 4.25 lb | German - Vienna4.25 lb Vienna | 37 | 4 | 38.6% | |
| 1.25 lb | Munich Dark 20L1.25 lb Munich Dark 20L | 34 | 20 | 11.4% | |
| 1 lb | Belgian - CaraVienne1 lb CaraVienne | 34 | 20 | 9.1% | |
| 0.25 lb | Belgian - Cara 45L0.25 lb Cara 45L | 34 | 42 | 2.3% | |
| 11 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 0.40 oz | Columbus0.4 oz Columbus Hops | Pellet | 11 | Boil | 60 min | 16.58 | 28.6% | |
| 1 oz | Saaz1 oz Saaz Hops | Pellet | 2.6 | Boil | 20 min | 5.93 | 71.4% | |
| 1.40 oz / $ 0.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 0.40 oz | Columbus (Pellet) 0.39999999908503 oz Columbus (Pellet) Hops | 16.58 | 28.6% | |
| 1 oz | Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops | 5.93 | 71.4% | |
| 1.40 oz / $ 0.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 16.5 qt | Beta amylase rest | Infusion | -- | 147 °F | 30 min |
| Alpha amylase rest | Decoction | -- | 162 °F | 30 min | |
| 19.5 qt | Mash out | Fly Sparge | -- | 170 °F | 10 min |
|
Starting Mash Thickness:
1.5 qt/lb |
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| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 14 g | Gypsum | Water Agt | Mash | 1 hr. | |
| 3 g | Slaked Lime | Water Agt | Mash | 1 hr. | |
| 7 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
| 3 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. |
| White Labs - Mexican Lager Yeast WLP940 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 0.00 Yeast Pitch Rate and Starter Calculator |
| CO2 Level: 2.25 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 155 | 23 | 10 | 100 | 300 | 53 |
|
9.5 gallons water 14g gypsum, 3g slaked lime, 3g CaCl, 7 mL lactic acid Decant 16.5 quarts mash 19.6 quarts sparge |
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| Mash Chemistry and Brewing Water Calculator | |||||
Skip protein rest
Heat 16.5 quarts treated and decanted water to 158
Mash in at 147F – Hold 30 minutes, boil about 1/3 mash 20 mins
Heat to 162F – Hold 30 minutes, boil about 1/3 mash 20 mins
Heat to 170F – Mash-out temp
Columbus was 15.2 AAU in 2016. Estimating 11 AAU (https://jphosom.github.io/alchemyoverlord/hop_freshness.html: defaults, -20 storage, 80 month storage)
Cool to 52 and pitch.
Let rise to 54 for main fermentation
2/3 way through fermentation raise to 56
At end of fermentation let rise to 57 for Diacetyl rest
7-10 days after pitching start cooling 2F a day until 42-
44F
Rack off yeast & trub / dump and transfer to secondary
Crash cool to lagering temp 28-34F
Lager 4 weeks
System Default
| 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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