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McBoston Lager 2
Vienna Lager • All Grain • 11 gal
First pitch
November 2, 2014 am 10:18am
0.0/5.0 0 ratings
Ingredients (All Grain, 11 gal)
- 14 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 4 lbs
Munich TYPE I; Weyermann®
Munich TYPE I; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel Ales: Dark, Stout
- 2 lbs
2-Row Caramel Malt 60L; Briess
2-Row Caramel Malt 60L; Briess
Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 oz
Sterling - 8.0 AA% pellets; boiled 50 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- 3 oz
Sterling - 8.0 AA% pellets; boiled 10 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
-
Wyeast 2633 Octoberfest Lager Blend™
Wyeast 2633 Octoberfest Lager Blend™
A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style. Attenuates well while still leaving plenty of malt character and mouth feel. Low in sulfur production.
Notes
Mash at 150
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: A - Vienna Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 12.7 SRM | 10 - 16 | |
| Alcohol: | 5.3% ABV | 4.5% - 5.5% | |
| Bitterness: | 25.2 IBU | 18 - 30 | |
Discussion
Vienna?
2014-11-29 11:01am
There's no Vienna malt in this.
No vienna malt
2015-02-19 9:14pm
Munich takes its place. You dont have to use vienna malt in a vienna lager, although without vienna you really should include some munich, as in my recipe
Brewed 2/20/15
2015-02-21 2:04pm
Missed O.G. on the high side. 1.056. Mashed at 150. Pitched at 54 degrees. 1:45 min red bottle oxygen. Starter and wort were within 1 degree F of each other at pitch. Set controller to 53 F. Fermentation started within 18 hours.
kegged 3/31/15
2015-03-22 2:33pm
Fermented at 53 for 3 days, then gradually raised to 58 over a week. Allowed to rise up to 64 over the following weeks. Slowly cooled back to 34 , 2 degrees a day. Finished at 1.014. Slight fruitiness.
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