Vienna Lager Recipe - Vienna Lager - V2

Recipe Info

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Vienna Lager - V2

by on
All Grain
7.5 Gallon(s)
9.7 Gallon(s)
60 min
75%
1) Pitch at 48. 2) Set to 50 before bed. 3) Set to 51 the next morning. 4) Set to 52 the morning after that. 5) Set to 55 morning after that. At this point krausen is starting to fall and I bump up temp 2 degrees every 12 hours or so. Until I reach 65. Leave it there for a week then start crashing, 5f every 12 hours. Ounces for measuring ------------------------------------ 95% Weyermann Vienna malt - 13 lbs = 208oz 2.5% Best Melanoidin - .4 lbs = 6.4 oz 1.25% Weyermann Carafoam - .17 lbs = 2.72 oz 1.25% Breiss Blackprinz - .17 lbs = 2.72 oz Water ----------------------------------- Mash = 4 gal RO : 1.3 gal tap = 5.3 gal Sparge = 4 gal RO : 1.3 gal tap = 5.3 gal Gypsum: 1.2 g Calcium Chloride: 3.5 g 88% Lactic: 1/2 tsp (mash) - 1/2 tsp (sparge)

This recipe was cloned from Vienna Lager from Derek - V1.

Fermentables

% lb fermentable ppg   L   usage  
95% 13 Vienna - US 36
Mash
3% 0.4 Melanoidin Malt - US 37
20°
Mash
1% 0.17 Carafoam - DE 34
Mash
1% 0.17 Blackprinz - US 36
500°
Mash
13.74 lb

Hops

oz variety type usage time AA   IBU  
1.7 Hallertau Pellet Boil 60 minutes 4.5 19.5
0.6 Hallertau Pellet Boil 10 minutes 4.5 2.5
2.3 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
White Labs German Lager WLP830 77%
 

Other Stuff

amount unit name usage
2 tsp Irish Moss Mash
0.5 tsp Yeast Nutrient Mash
 

Mash Steps

No Mash Steps in this Recipe

Special Instructions

This recipe does not have any special instructions.

Tasting Notes (0)

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Recipe Facts

Vienna Lager - V2
Vienna Lager
7.50 Gallons Liters
9.70 Gallons Liters  @  60  min
1.049
1.011
11.5° SRM
75%
22.0 IBU (tinseth)
0.44
4.9% ABV
164 per 12oz
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