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Vienna Mock
Vienna Lager • All Grain • 5 gal
An attempt at a mock lager using ale yeast and low fermentation temps. I first wort hopped the 20 minute addition.
December 14, 2009 pm 03:07pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 lbs
Vienna Malt; Weyermann®
Vienna Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts malty notes to finished beer. Intended for ales and lagers. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.
- .25 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .5 lbs
Caramel Vienne 20L Malt; Briess
Caramel Vienne 20L Malt; Briess
Caramel, malty flavor. Golden color. Characteristics & Applications: • Caramel Vienne 20L Malt is a caramel malt that contributes both mild caramel sweetness and maltiness. • Excellent in Vienna-style Lagers and Belgian-style Abbey Ales. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .25 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 1 oz
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 1 oz
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 20 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. 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 27C± 3C(80F ±6F). 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(68F). 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
Attempting a mock vienna lager
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: | 1.014 | 1.010 - 1.014 | |
| Color: | 10.9 SRM | 10 - 16 | |
| Alcohol: | 6.0% ABV | 4.5% - 5.5% | |
| Bitterness: | 30.6 IBU | 18 - 30 | |
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