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Viva! Vienna!

166 calories 18 carbs
Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 90% (brew house)
Source: AHA
Calories: 166 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created Friday September 27th 2019
1.050
1.014
4.75%
32.65
9.79
5.4
 
Fermenting Now

Target 50°F
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Fermentables
Amount Fermentable PPG °L Bill %
6.04 lb American - Vienna6.04 lb Vienna 35 4 70.9%
2.13 lb German - Pilsner2.13 lb Pilsner 38 1.6 25%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.9%
1.5 oz Briess - Midnight Wheat Malt1.5 oz Midnight Wheat Malt 25 550 1.1%
8.51 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 29.27 50%
0.5 oz czech0.5 oz czech Hops Pellet 3.5 Boil 15 min 3.39 50%
 
Mash Guidelines
Amount Description Type Temp Time
gal Decoction 154 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1.5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2.14 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - L13 Global
Amount:
1
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
46 - 56 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Single Infusion mash @ 154° F for 60 m. Add Midnight Wheat with 10 minutes remaining for color adjustment with scant roast impression. Calculate mash pH with base malts only. Target Mash pH- 5.3.
BIAB, full volume mash technique. Chill wort to 50° F. Aerate through shaking or oxygen. Pitch slurry or equivalent fresh generation yeast. Hold initial fermentation temperature at 50° F for five days. Ramp up 5° F every 12 hours to 65° F thereafter. Hold at 65° F for five days, taste fermented beer to confirm terminal attenuation and desired flavor profile. Crash beer to 34° F, decreasing 5° F every 12 hours. Hold at 34° F for five days. Rack chilled beer to keg, add heated gelatin solution (1 tsp finings/1 cup water @ 150° F) on top of racked beer. Let settle for 12 hours, then burst carbonate at 30 psi for 36 hours. Drop serving pressure to 10 psi thereafter.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-11-17 13:40 UTC
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