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Vienna Lager

Method: Extract
Style: Vienna Lager
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 173 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)

Created: Tuesday May 12th 2020

Original Gravity:

1.052

Final Gravity:

1.016

ABV (standard):

4.7%

IBU (tinseth):

22.6

SRM (morey):

7.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Belgian - Pilsner5 lb Pilsner	37	1.6	41.7%
5 lb	German - Vienna5 lb Vienna	37	4	41.7%
1.50 lb	German - Melanoidin1.5 lb Melanoidin	37	25	12.5%
0.50 lb	German - Munich Light0.5 lb Munich Light	37	6	4.2%
12 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Crystal1.5 oz Crystal Hops		Pellet	4.3	Boil	60 min	22.58	100%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Crystal (Pellet)		22.58	100%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24 qt		Decoction	151 °F	144 °F	20 min
	pull 1/3 thick mas, heat to 158	Decoction	144 °F	158 °F	15 min
	Boil thick mash 20 min	Decoction	158 °F	212 °F	20 min
	remix target 154, rest 20 min	Decoction	--	154 °F	20 min
	pull 1/3 thick mash, boil 20 min	Decoction	--	212 °F	20 min
	remix thick mash, add boiling water as needed	Vorlauf	--	170 °F	5 min

Yeast

White Labs - Oktoberfest/Märzen Lager Yeast WLP820

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	Medium
Optimum Temp:	52 - 58 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 102 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 4.9 oz Temp: 68 °F CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Add 1 tsp Gypsum, 1/4 tsp Calcium Chloride

Notes

Double Decoction Mash from "Modern Homebrew Recipes" by Gordon Strong, pg. 185.
This method was for his Nothing But Vienna recipe, I used my own recipe however.
My mash tun is a 10 gallon igloo so I started with 2 qts per pound and added cool or boiling water as needed to hit target temps. I was able to keep it all fairly close just by pulling and heating the thick mash (decoctions) as described. I added boiling water at the end to hit 170 after which I did a Vorlauf.
I vorlauf all of my recipes (Gordon Strong again), which is to say I recirculate the mash liquid until I have at the least circulated 10 gallons. I don't have a pump, I use a pitcher or pot.
Boil for 30 minutes then add hops for the remaining 60 minutes.
Make a starter for the yeast. Don't forget yeast nutrient.
Ferment at 52 degrees for 2 weeks. Transfer brew to new carboy.
Diacetyl rest for 48-72 hours 65-72 degrees (very important)
Lagering- back in cooler, drop wort temp 1 degree per day until you hit 32 degrees. Come back in a few months.
O.G. 1.052 1/3/2020
F.G. 1.013 4/19/2020

Recipe Photos

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Brews

Public: Yup, Shared
Last Updated: 2020-05-12 00:36 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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