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European Lager
Vienna Lager • Extract • 23 L
A particular kind of the classic German Lager.
November 10, 2010 am 05:44am
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Ingredients (Extract, 23 L)
- 0.25 kg
Pilsner Malt; Rahr
Pilsner Malt; Rahr
A principal ingredient of cask ales using heritage barleys.
- 0.05 kg
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 2.5 kg
Amber Liquid; Alexanders
Amber Liquid; Alexanders
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 0.75 kg
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 0.30 kg
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1 tsp
Orange Peel (dried) - Boil time 15 minutes (omitted from calculations)
Orange Peel (dried)
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
-
Fermentis W-34/70 Saflager W-34/70
Fermentis W-34/70 Saflager 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.
Notes
Hop: 15g. Tettnanger (A.A. 6.0%) 60min 15g. Tettnanger (A.A. 6.0%) 30min 20g. Hallertau Hersbruck (A.A. 2.7%) 15min You can add 20g. of Hallertau Hersbruck hop in "Dry Hopping".
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: A - Vienna Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.014 | |
| Color: | 12.9 SRM | 10 - 16 | |
| Alcohol: | 4.8% ABV | 4.5% - 5.5% | |
| Bitterness: | 0.0 IBU | 18 - 30 | |
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