Goats and Rabbits Westside Lager
Vienna Lager • All Grain • 10 gal
simple recipe, might come out a bit strong, but I've always had good luck with making crowd-pleasing viennas.
October 24, 2010 pm 05:15pm
Ingredients (All Grain, 10 gal)
- 20 lbs
Vienna Malt; Weyermann®
Vienna Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts malty notes to finished beer. Intended for ales and lagers. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.
- 2 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 2 oz
Czech Saaz - 6.1 AA% whole; boiled 75 min
Czech Saaz
Very mild. 'Noble'.
- 1 tsp
Yeast Nutrient (AKA Fermax) - (omitted from calculations)
Yeast Nutrient (AKA Fermax)
Helps yeast stay active during fermentation
-
Wyeast 2272-PC North American Lager
Wyeast 2272-PC North American Lager
Traditional culture of North American and Canadian lager and light pilsners. Malty finish.
Notes
Used Mexican Pilencela sugar - around 35 ounces. Racked onto a yeast cake from a batch of Classic American pilsner.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: A - Vienna Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.046 - 1.052 | |
| Terminal Gravity: | 1.014 | 1.010 - 1.014 | |
| Color: | 13.9 SRM | 10 - 16 | |
| Alcohol: | 5.8% ABV | 4.5% - 5.5% | |
| Bitterness: | 28.5 IBU | 18 - 30 |
