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sims vienna lager
Vienna Lager • Partial Mash • 24.5 L
November 18, 2002 pm 09:24pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 24.5 L)
- 3 kg
English 2-row Lager
English 2-row Lager
- 1 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .15 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.1 kg
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 1 kg
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- .5 kg
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- .25 kg
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- .25 kg
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 20 g
Pride of Ringwood - 8.5 AA% whole; boiled 60 min
Pride of Ringwood
Moderate.
- 20 g
Saaz - 8.5 AA% whole; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 15 g
Pride of Ringwood - 8.5 AA% whole; boiled 15 min
Pride of Ringwood
Moderate.
- 20 g
Saaz - 8.5 AA% whole; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 5 g
irish moss - (omitted from calculations)
irish moss
-
White Labs WLP838 Southern German Lager
White Labs WLP838 Southern German Lager
This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.
Notes
I step mash grains at 54c 10 mins/64 c 30 mins/ 72 c 20 mins This gives a dry but full larger with a good head. I start with 24.5 l of primary fermenting wort to achieve 23 l of wort after racking off sediment once for secondary and once more for bottling. This method ensures that i have minimal air space in my carboy for secondary/largering. Larger at 3-4 deg c for 6 wks then bottle for 3 mths before drinking
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: A - Vienna Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.014 | |
| Color: | 11.5 SRM | 10 - 16 | |
| Alcohol: | 5.8% ABV | 4.5% - 5.5% | |
| Bitterness: | 30.7 IBU | 18 - 30 | |
Discussion
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