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Chuck's Magnum Vienna
Vienna Lager • All Grain • 5 gal
This one is smooth, dark and luscious. Cheers!!
October 17, 2001 pm 12:15pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6 lbs
German 2-row Pils
German 2-row Pils
- 3 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 3/4 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1/2 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1/16 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1.5 oz
Hallertauer Hersbrucker - 3.1 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 3/4 oz
Hallertauer Hersbrucker - 3.1 AA% pellets; boiled 20 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1/2 oz
Hallertauer Hersbrucker - 3.1 AA% pellets; boiled 1 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1/2 oz
Hallertauer Hersbrucker - 3.1 AA% pellets; added dry to secondary fermenter
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 1/4 tsp
Wyeast nutrient - (omitted from calculations)
Wyeast nutrient
-
Wyeast 2206 Bavarian Lager
Wyeast 2206 Bavarian Lager
Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.
Notes
2 step infusion mash: Dough in w/ 11 qts 135 deg water and perform a protein rest for 30 mins @ 122 deg. Add sufficient 200 deg water to raise temp to 152 deg and maintain that temp for 60 mins for a saccharification rest. Sparge w/ 4.5 gal 170 deg water. Total 90 min volume reducing boil w/Irish moss and yeast nutrient added at the last 15 mins. Pitch 1.5 qt yeast starter 24 hrs old @ high kruesen after cooling the wort to 70 deg. Primary fermentation @ 55 deg for 7-12 days in glass. Secondary fermentation for 4 weeks minimum @ 38 deg. Bottle w/ Corn sugar prime or pressure carbonate in corny keg and serve on tap after it is cold conditioned for one more week. Then you're finally ready to live it up! Enjoy.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: A - Vienna Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.014 | |
| Color: | 13.0 SRM | 10 - 16 | |
| Alcohol: | 4.9% ABV | 4.5% - 5.5% | |
| Bitterness: | 28.3 IBU | 18 - 30 | |
Discussion
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