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A malty Vienna lager.
Discussion about this recipe can be found on the forum.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|
| 20.8 L | 60 min | 27.4 IBUs | 12.1 SRM | 1.052 | 1.014 | 5.0 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|
| Vienna Lager | 7 A | 1.048 - 1.055 | 1.01 - 1.014 | 18 - 30 | 9 - 15 | 2.5 - 3 | 4.7 - 5.5 % |
Fermentables
| Name | Amount | % |
|---|
| Vienna Malt (Weyermann) | 4.082 kg | 87.8 |
| Caramunich II (Weyermann) | 453.6 g | 9.76 |
| Special B (Dingemans) | 113.4 g | 2.44 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|
| Styrian Goldings | 28.3 g | 60 min | Boil | Pellet | 5.4 |
| Saaz | 21.3 g | 60 min | Boil | Pellet | 3.8 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|
| Saflager Lager (W-34/70) | DCL/Fermentis | 75% | 8.89°C - 15°C |
Mash
| Step | Temperature | Time |
|---|
| Step 1 | 64.44°C | 30 min |
| Step 2 | 68.33°C | 15 min |
| Mash Out | 75.56°C | 15 min |
Notes
| Remove grain bag and rinse collected wort over grain bag for two cycles before draining the bag entirely and bringing to a boil. Once at a roiling boil, add both hops and boil for 60 minutes. Chill to 20 Celsius and pitch two packets of Saflager 34-70 dry yeast into a sanitized 1L flask with a stopper. Stir it with the flask plugged or with a stir plate and store in a cold environment around 12-18 C for 3 hours. Pitch entire starter into the fermenter and ferment at 12-18 C for two weeks. Once primary is done, transfer off the yeast cake and store at ~3 Celsius for lagering to bring the yeast out of suspension. |
