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Rod's vienna lager
Vienna Lager • All Grain • 5.5 gal
just brewed 11-20-14 experimental
November 21, 2014 am 11:33am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 5 lbs
English 2-row Vienna
English 2-row Vienna
- 2 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 2 lbs
2-Row Carapils® Malt; Briess
2-Row Carapils® Malt; Briess
Very low color or flavor contribution. Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 ea
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. 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
single mash
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: | 8.0 SRM | 10 - 16 | |
| Alcohol: | 5.3% ABV | 4.5% - 5.5% | |
| Bitterness: | 20.8 IBU | 18 - 30 | |
Discussion
vienna lager
2015-01-25 7:17pm
not as bold tasting as I intended, easy drinking,light color, 42 days @35 degrees lagering, and forced carbonation
Maturing with a little time
2015-02-02 10:37pm
After being in the keg for a few weeks and the carbonation completed, this got stronger vienna malt taste, it moved up to 5 stars! with age
Hops
2015-02-05 2:27pm
Have you considered dry hopping at least 1oz Mittlefruh or Saaz for 5 to 6 days?
perfect the brew
2015-02-06 11:24am
I will start to try some dry hopping soon, have dry hopped with some ales. just starting on the lagers, with some problems at first,this one came out good. Thanks for the ideas! Rocky
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