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Graf-Vienna Lager
Vienna Lager • All Grain • 6 gal
Santiago Graf style vienna Lager. Used the Saflager W 34/70. Brewed on 1/10/09. 3/25/09 Bottled using 4 oz corn sugar, SG 1.012.
January 12, 2009 am 11:28am
4.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 5.5 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 2 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 3 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .5 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- .5 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- .75 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .125 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- .25 oz
Cluster - 12.9 AA% pellets; boiled 90 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 1 oz
Tettnanger - 4.5 AA% pellets; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.5 oz
Saaz - 5.0 AA% pellets; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .25 tsp
super moss, 10 minute boil - (omitted from calculations)
super moss, 10 minute boil
- 1.5 tsp
Ph buffer to mash-sparge water - (omitted from calculations)
Ph buffer to mash-sparge water
- 1.5 tsp
brew salts to mash-sparge water - (omitted from calculations)
brew salts to mash-sparge water
- 3.9 oz
DME for priming - (omitted from calculations)
DME for priming
-
Fermentis S-189 Saflager S-189
Fermentis S-189 Saflager S-189
Originating from the Hurlimann brewery in Switzerland, this very popular strain is used by a large number of commercial breweries. Selected for its fairly neutral flavour development, this yeast is recommended for a wide range of lager and pilsen beers. Sedimentation: high. Final gravity: medium. Pitching 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
Brewed 1/10/09. Fementing in basement at 56 F. Bittering hop was Pacific Gem not Cluster (12.9%). 1/22 Began raising temp for diacetyl rest. Primary temp 55 F. 1/23 Primary temp 65 F 1/24 Transfered to secondary, SP 1.022. 1/27 Secondary temp = 48 F 2/1 Secondary temp = 44 F Prime with 3.9 oz DME for target VCO2 of 2.5 (assumed green VCO2 of 1.3 at 45 F.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: A - Vienna Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 14.0 SRM | 10 - 16 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.5% | |
| Bitterness: | 26.2 IBU | 18 - 30 | |
Discussion
Brew Log
2009-02-15 4:25pm
2/15: Still In Secondary, temperature remaining around 42F. 3/21: Bottles with 4 oz of corn sugar. Storage temp = 55 F. 4/4: Sampled first bottle - good flavor, but carbonation is low. 4/12 Sampled second bottle - carbonation still low. 5/4/2008 Third sample: carbination still low but acceptable. Based on low CO2 I held back one star. This was my first lager and even though I fermented and lagered at the high end of the temperature ranges, there are no off flavors. Clear, malty, and smooth. Almost too easy to drink!
Very Happy with the Results
2009-06-15 7:01pm
A very pleasing Vienna Lager. As my first lager, I was a little unprepared for the time it took to reach an acceptable level of carbonation, but it eventually did. I was also surprised at the clarity of the beer. The target was a Negro Modelo clone which I missed. This recipe produced a lighter colored beer, with a slightly lighter body than NM. I is also lacking the same caramel after taste that I note in N.M. However I do find it a very drinkable.
Good to the last bottle
2009-08-04 9:38pm
Can't say it aged well - it didn't last that long.
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