Products
$3 USD
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
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 am 08:27am
0.0/5.0 0 ratings
Ingredients (Extract, 10.25 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
Tettnanger
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.
Notes
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 | |
Discussion
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.
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm