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Herbstbier im Neues Zuhause

Herbstbier im Neues Zuhause

Vienna Lager • All Grain • 4.5 gal

SkewedAle

First brew session in new house

November 2, 2019  06:51pm

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Ingredients (All Grain4.5 gal)

  • 8 lbs Vienna Malt; Briess

    Vienna Malt; Briess

    Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .5 lbs Weyermann CaraMunich® I; Weyermann

    Weyermann CaraMunich® I; Weyermann

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

  • 1 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 1 oz Saaz - 2.8 AA% pellets; boiled 50 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • .5 oz Tettnanger - 3.2 AA% pellets; boiled 20 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • .5 oz Tettnanger - 3.2 AA% pellets; boiled 10 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. 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 27C± 3C(80F ±6F). 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(68F). 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

First brewing session in new house.

Style (BJCP)

Category: 3 - European Amber Lager

Subcategory: A - Vienna Lager

Range for this Style
Original Gravity: 1.051 1.046 - 1.052
Terminal Gravity: 1.012 1.010 - 1.014
Color: 11.5 SRM 10 - 16
Alcohol: 5.1% ABV 4.5% - 5.5%
Bitterness: 17.7 IBU 18 - 30

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