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Vienna Sausage Lager
Vienna Lager • All Grain • 10 gal
Haven't made it yet.
May 6, 2008 pm 03:49pm
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Ingredients (All Grain, 10 gal)
- 14 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 5 lbs
German 2-row Pils
German 2-row Pils
- .75 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .15 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1.25 oz
Perle - 8.0 AA% pellets; boiled 60 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
- .6 oz
Mt. Hood - 4.0 AA% pellets; boiled 30 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- .6 oz
Mt. Hood - 4.0 AA% pellets; boiled 10 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. 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 23C ± 3C. 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. 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
90 minute boil mash 90 minutes at 152 using 1.3 qt/# rinse with 170 using 1.3 qt/# ferment at 48deg until fermentation stops and drop to 40-42 for at least 5 weeks.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: A - Vienna Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.014 | |
| Color: | 14.6 SRM | 10 - 16 | |
| Alcohol: | 4.8% ABV | 4.5% - 5.5% | |
| Bitterness: | 29.6 IBU | 18 - 30 | |
Discussion
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