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Streaky Bacon
Vienna Lager • All Grain • 46 L
I wanted a beer that was not as in your face as a Bamberg Rauch but still had some of those lovely smokey flavours, and a nice malty backbone. Its fermenting right now!
August 13, 2002 pm 04:46pm
0.0/5.0 0 ratings
Ingredients (All Grain, 46 L)
- 5.88 kg
German 2-row Pils
German 2-row Pils
- 2.63 kg
German Smoked
German Smoked
Earthy, rich smoke flavor
- 1.68 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .315 kg
Weyermann CaraMunich® III; Weyermann
Weyermann CaraMunich® III; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 43 g
Northern Brewer - 9.7 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 20 g
Saaz - 4.5 AA% pellets; boiled 20 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
Single infusion mash at 68-69C for 90min. Then mashout at 74C Batch sparged using Ken Schwartz's calculations (see HBD/The Brewery) I actually used Weyermann CaraAroma instead of the CaraMunich III but I cant seem to find a listing for it in the ingredients list. CaraAroma is twice as dark as the CaraMunich III. The wort was pitched onto a yeast cake from a previous batch and took off like a rocket.
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: | 1.012 | 1.010 - 1.014 | |
| Color: | 8.5 SRM | 10 - 16 | |
| Alcohol: | 5.4% ABV | 4.5% - 5.5% | |
| Bitterness: | 32.6 IBU | 18 - 30 | |
Discussion
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