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No sleep til brooklyn

No sleep til brooklyn

Vienna Lager • All Grain • 5.7 gal

Derek

Brooklyn lager inspired

September 28, 2014  11:50pm

0.0/5.0 0 ratings

Ingredients (All Grain5.7 gal)

  • 6 lbs 2-Row Brewers Malt;Briess

    2-Row Brewers Malt;Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 4.5 lbs Munich 10L Malt;Briess

    Munich 10L Malt;Briess

    Robust malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 1 oz Northern Brewer -8.0 AA% whole; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 2 oz Cascade -5.5 AA% whole; boiled 10 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • FermentisW-34/70Saflager W-34/70

    FermentisW-34/70Saflager W-34/70

    This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 3 -European Amber Lager

Subcategory: A -Vienna Lager

Range for this Style
Original Gravity: 1.052 1.046 -1.052
Terminal Gravity: 1.011 1.010 -1.014
Color: 9.8 SRM 10 -16
Alcohol: 5.4% ABV 4.5% -5.5%
Bitterness: 38.2 IBU 18 -30

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