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Muskego Vienna Bitte
Vienna Lager • Partial Mash • 5 gal
Steeped Grain for 1/2 hour @ 170F. Airated water in fermentor before and after yeast was pitched(about 1 hour). Pitched Yeast @ 62F.
February 14, 2006 pm 02:59pm
3.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 2.0 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 3.3 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 3.3 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .15 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1 oz
Hallertauer Hersbrucker - 3.5 AA% whole; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- .5 oz
Saaz - 3.0 AA% whole; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .75 oz
Perle - 6.6 AA% pellets; boiled 15 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 0.25 oz
Perle - 6.6 AA% whole; boiled 1 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- .25 oz
Spalt Spalter - 4.5 AA% pellets; boiled 1 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 1 oz
Fuggle - 4.3 AA% whole; added dry to secondary fermenter
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
White Labs WLP830 German Lager
White Labs WLP830 German Lager
This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.
Notes
Primary Ferm. 13 Days (9 days @ 45 deg. F, 4 days @ 60 deg. F.) Secondary Ferm. 21 Days @ 45 deg. F.
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: | 11.6 SRM | 10 - 16 | |
| Alcohol: | 5.1% ABV | 4.5% - 5.5% | |
| Bitterness: | 26.7 IBU | 18 - 30 | |
Discussion
Brewed today
2006-02-16 12:07am
Update to follow soon.
Bottled Today
2006-03-21 8:55pm
Secondary Fermentation at 52F. Initial taste is great.
Post a Comment
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