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El Loco

El Loco

Vienna Lager • Extract • 10.25 gal


Malty but could have used a little more Vienna and Munich or a few ounces of Melanoidan malt. Still good and smooth. The lager yeast used did it's job. The key is being able to maintain the temps with fermentation.

July 28, 2012 at 08:27am

0.0/5.0 0 ratings

Ingredients (Extract10.25 gal)

  • 1 lbs Munich 10L Malt; Briess

    Munich 10L Malt; Briess

    Golden orange hue with a robust malty flavor.

  • .3 lbs Pale Chocolate; Crisp

    Pale Chocolate; Crisp

    Roasted coffee flavor.

  • 1.5 lbs Weyermann CaraMunich® II; Weyermann

    Weyermann CaraMunich® II; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • 1 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.

  • 9.5 lbs CBW® Pilsen Light Powder (Dry Malt Extract); Briess

    CBW® Pilsen Light Powder (Dry Malt Extract); Briess

    Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess malts and water. It is the lightest pure malted barley extract available and produces a very crisp, clear wort. • CBW® Pilsen Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance.

  • 2 oz Tettnanger - 4.0 AA% pellets; boiled 60 min


    Mild, slightly spicy. 'Noble'.

  • 1 oz Mt. Hood - 5.0 AA% pellets; boiled 20 min

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • Fermentis S-189 Saflager S-189

    Fermentis S-189 Saflager S-189

    Originating from the Hurlimann brewery in Switzerland, this very popular strain is used by a large number of commercial breweries. Selected for its fairly neutral flavour development, this yeast is recommended for a wide range of lager and pilsen beers. 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.


Used 4 packages of rehydrated dry yeast Chilled wort to 55 and held here until fermentation became active. Then dropped it down to 52 for 4 days raising it 2 degrees each day after until it got to 62. Held it at 62 for 3 days for diacetyl rest. It was a total of 13 in primary. Moved to secondary for 7 days, kegged and lagered for 2 weeks at 34. Steeped the grains for 1 hr at 150 in 2 gal water. Rinsed with 2 gal 170 water. Total boil vol. to start was 12 gallons. I preheated the bulk water and added the DME when the bulk water was ~ 170 and added the specialty grain tea to get the 12 gal total.

Style (BJCP)

Category: 3 - European Amber Lager

Subcategory: A - Vienna Lager

Range for this Style
Original Gravity: 1.050 1.046 - 1.052
Terminal Gravity: 1.012 1.010 - 1.014
Color: 13.0 SRM 10 - 16
Alcohol: 5.0% ABV 4.5% - 5.5%
Bitterness: 24.2 IBU 18 - 30



Just finished the 2nd keg

2012-10-26 12:38pm

Next round I'll go all grain and add an additional 2lbs of vienna in place of 2 lbs of the Pilsner base malt.

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