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German-Vienna Dry Lager

202 calories 21 carbs
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 202 calories (Per 355mL)
Carbs: 21 g (Per 355mL)
Created Tuesday May 29th 2018
1.061
1.015
6.11%
38.77
5.84
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 49.8%
0.12 kg German - Melanoidin0.12 kg Melanoidin 37 25 2%
2.7 kg German - Vienna2.7 kg Vienna 37 4 44.9%
0.2 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.3%
6.02 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
35 g Perle35 g Perle Hops Pellet 8.2 Boil 60 min 32.6 61.4%
22 g Perle22 g Perle Hops Pellet 8.2 Aroma 8 min 6.17 38.6%
 
Mash Guidelines
Amount Description Type Temp Time
17.5 L Decoction 50 °C 30 min
17.5 L Decoction 60 °C 45 min
17.5 L Decoction 70 °C 15 min
10.5 L Fly Sparge 77 °C 30 min
Starting Mash Thickness: 3 L/kg
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 80 80 0
Add 3g calcium sulfate, 1g calcium chloride for

mash pH 5.33
SO42-/Cl- ratio: 1.3 Balanced
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 10.88 43.5  
Strike water volume at mash thickness of 1.43764 qt/lb 4.77 19.1  
Remaining sparge water volume 6.11 24.4  
Grain absorption losses -3.32 -13.3  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.31 29.3  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Amount going into fermentor 5.81 23.2  
Total: 10.88 43.5
 
Notes

2 packets of yeast

pitch direct whilst cooling @21 degrees
continue to cool to 16 degrees and leave for 6 days
raise to 22 degrees for for 2 days
cold crash at 2 degrees for 2 days

transfer to secondary
lager at 2 degrees for 7 weeks!

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  • Last Updated: 2018-06-06 08:46 UTC