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three needs vienna lager
Vienna Lager • All Grain • 22 gal
with my own spin ofcourse
October 14, 2012 am 09:15am
0.0/5.0 0 ratings
Ingredients (All Grain, 22 gal)
- 28 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 4 lbs
Carapils®/Carafoam®; Weyermann®
Carapils®/Carafoam®; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Same color rating and brewing characteristics as regular Weyermann Pilsner Malt, except for enhanced foam production, head retention, and fuller body and mouthfeel. Recommended Quantities: Up to 5% of total grain bill for pale/blond beers; up to 40% for Bockbier Suitability (beer styles): Lagers: Pils/Pilsner/Pilsener, all pale to golden lagers, low-alcohol beer, “light“ beer, Bockbier
- 5 lbs
Munich Malt; Canada Malting
Munich Malt; Canada Malting
Produced in the traditional European method, Canada Malting Munich malt is made by “stewing” germinating 2-Row malt, then kilning it at 200°F, providing color and aromatics without introducing caramel/crystal flavors. This malt is a fantastic addition to amber and dark beers.
- 2.5 lbs
Caramel Munich 40 Malt; Malteries Franco-Belges
Caramel Munich 40 Malt; Malteries Franco-Belges
These malts are highly modified, caramelized and slightly roasted and are especially well suited to beers requiring additional caramel malt flavor and color.
- .25 lbs
Roast Barley; Bairds Malt
Roast Barley; Bairds Malt
This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours. A different, slower roasting temperature profile is used but the final temperature is 220°C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation. Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist.
- 1.2 oz
Warrior® - 16.0 AA% pellets; boiled 60 min
Warrior®
New hop with much potential. Very stable.
- 2 oz
Hersbrucker - 4.0 AA% whole; boiled 20 min
Hersbrucker
Drier, spicier than Hallertauer. Most important aroma variety in Germany.
- 1 oz
Hersbrucker - 4.0 AA% whole; boiled 1 min
Hersbrucker
Drier, spicier than Hallertauer. Most important aroma variety in Germany.
-
Wyeast 2112 California Lager™
Wyeast 2112 California Lager™
Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65F, and produces malty, brilliantly-clear beers.
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: | 13.6 SRM | 10 - 16 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.5% | |
| Bitterness: | 25.1 IBU | 18 - 30 | |
Discussion
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