Vienna Lager Recipe - meager beginnings Vienna Lager

{"RecipeId":96368,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":107014,"Name":"meager beginnings Vienna Lager","Description":"(5 gallons/19 L, all-grain)\nOG = 1.050 FG = 1.011\nIBU = 18 SRM = 10 ABV = 5.1%\nImperial L17 (Harvest) or Omega Yeast OLY-114 (Bayern Lager) or Mangrove Jack’s M76 (Bavarian Lager) yeast\n\nFermentation notes \nChill to 52 °F (11 °C) then pitch ample amount of healthy yeast. Oxygenate thoroughly. Allow temperatures to rise to 54–54.5 °F (12 °C) during the main fermentation period. When fermentation is about two-thirds complete, raise temperatures to 56 °F (13 °C) to finish fermenting remaining sugars. At end of fermentation, let rise to 57 °F (14 °C) for diacetyl rest. Seven to 10 days after pitching. Start cooling 2 °F (1 °C) per day until you reach a temperature between 42–44 °F (6–7 °C). Rack off the yeast and transfer to a secondary for aging. Crash cool to lagering temperatures between 28–34 °F (-2 °C to 1 °C). Lager for a minimum of two weeks, but the beer will benefit from a lagering period of four weeks or more. Force carbonate to 2.5 volumes or prime and bottle condition.","ImageUrlRoot":null,"StyleId":"7A","StyleName":"Vienna Lager","BatchSize":5,"BoilSize":7,"BoilTime":60,"Efficiency":0.69,"DateCreated":"\/Date(1623437540180)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.051336,"Fg":1.01180728,"Srm":11.301890702690628,"Ibu":19.906730039098107,"BgGu":0.38777329825265094,"Abv":5.09920488,"Calories":171,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"38","Amt":"4.1","Ppg":"34","L":"1","Use":"Mash","Id":"515191","IngId":"149","Name":"Pilsner - US","CustomName":"","Rank":"1"},{"Per":"38","Amt":"4.1","Ppg":"36","L":"4","Use":"Mash","Id":"515192","IngId":"17","Name":"Vienna - US","CustomName":"","Rank":"2"},{"Per":"12","Amt":"1.25","Ppg":"34","L":"32","Use":"Mash","Id":"515193","IngId":"557","Name":"Munich Dark - CA","CustomName":"","Rank":"3"},{"Per":"12","Amt":"1.25","Ppg":"34","L":"27","Use":"Mash","Id":"515194","IngId":"491","Name":"CaraAmber - DE","CustomName":"","Rank":"4"}],"Hops":[{"Amt":"0.5","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"8.3","Ibu":"15.5854028163418","Id":"538576","IngId":"26","Name":"Perle ","CustomName":"","Rank":"1"},{"Amt":"0.5","Type":"Pellet","Use":"Boil","Min":"20","Day":"0","AA":"3.8","Ibu":"4.32132722275628","Id":"538577","IngId":"27","Name":"Saaz ","CustomName":"","Rank":"2"}],"Yeasts":[{"Atten":"0.77","Id":"143118","IngId":"148","Name":"White Labs American Lager WLP840","CustomName":"","Rank":"1"}],"Others":[{"Amt":"1","Unit":"each","Use":"FlameOut","Id":"94847","IngId":"3271","Name":"Whirlfloc Tab @ 15 min to flame out","CustomName":"","Rank":"1"}],"MashSteps":[],"Steps":[{"Id":"160772","Rank":"1","Text":"With a loose 3-to-1 water-to-grist ratio (~1.5 qts./lb.), conduct a protein rest at 125 °F (52 °C), holding for 30 minutes"},{"Id":"160773","Rank":"2","Text":"Raise temperature to 147 °F (64 °C) and hold for 30 minutes for beta amylase rest."},{"Id":"160774","Rank":"3","Text":"Raise temperature to 162 °F (72 °C) for 30 more minutes to convert alpha amylase."},{"Id":"160775","Rank":"4","Text":"Mash out for ten minutes at 170 °F (77 °C). Recirculate until clear, then sparge until you collect about 7 gallons (26.5 L) of wort."},{"Id":"160776","Rank":"5","Text":"Boil for 90 minutes, adding hops as indicated. If you choose to add clarifiers such as Whirlfloc or Irish moss, do so with 15 minutes remaining in the boil."},{"Id":"160777","Rank":"6","Text":"Chill to 52 °F (11 °C) then pitch ample amount of healthy yeast. Oxygenate thoroughly."}]}