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Paul Sprawl Vienna
Vienna Lager • All Grain • 5.5 gal
For Paul Sprawl's House Concert at the Old Kitchen Rug Brewery on June 22, 2002.
March 26, 2002 am 11:45am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 9.5 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 1 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .5 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 1/2 oz
Tettnanger - 8.0 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1/2 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 40 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1/2 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 1 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1/2 oz
Tettnanger - 4.5 AA% pellets; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 tsp
Gypsum - (omitted from calculations)
Gypsum
- 1 tsp
Phosphoric Acid - (omitted from calculations)
Phosphoric Acid
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 2308 Munich Lager™
Wyeast 2308 Munich Lager™
A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest.
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: | 13.1 SRM | 10 - 16 | |
| Alcohol: | 5.1% ABV | 4.5% - 5.5% | |
| Bitterness: | 26.7 IBU | 18 - 30 | |
Discussion
Brewing Notes
2002-03-26 12:14pm
* Add 1 tsp gypsum to mash water - mash in at 122 F. 30 min protein rest. * Raise to 153 F. for 60 min saccharification. * Mash-out at 173 F. * Add 1 tsp phosphoric acid to sparge water, sparge at 173 F. * Boil for 60 minutes - add 1 tsp Irish moss to boil for 15 min. * Primary fermentation at 50 F. for 14 days. * Secondary fermentation at 38 F. for 28 days.
Racked to Secondary: 3/10/2002
2002-04-11 11:19am
Racked to secondary, dropped temp to 38 F. Clear, amber color, gravity 1020. Tastes a little harsh "hop-bite" now. We'll see how it lagers...
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