- Recipe Type
- All Grain
- Yeast
- White Labs WLP830 (German Lager)
- Yeast Starter
- 2L @ 1.040
- Batch Size (Gallons)
- 25L
- Original Gravity
- 1.052
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 90
- IBU
- 25
- Color
- 5
- Primary Fermentation (# of Days & Temp)
- 21 Days @ 50F
- Secondary Fermentation (# of Days & Temp)
- 31 Days @ 34F
- Tasting Notes
- Very nice toasty flavour with a great malt background.
This was my first lager attempt and I have to say it beat all my expectations. Everyone who has tried this beer has loved it. It has that great toasty flavour from the vienna malt and the hops bitterness nicely balances any sweetness that may be present making for a very drinkable beer.
For those who enjoy making them, this also qualifies as a SMaSH recipe.
For those who enjoy making them, this also qualifies as a SMaSH recipe.
Code:
Brad's Vienna Lager
BJCP Style and Style Guidelines
-------------------------------
03-A European Amber Lager, Vienna Lager
Min OG: 1.046 Max OG: 1.052
Min IBU: 18 Max IBU: 30
Min Clr: 10 Max Clr: 16 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 6.00
Anticipated OG: 1.052 Plato: 12.83
Anticipated SRM: 5.1
Anticipated IBU: 25.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 6.00 kg. Vienna Malt Germany 1.037 3
Potential represented as SG per pound per gallon.
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Hallertauer Pellet 4.00 23.4 45 min.
15.00 g. Hallertauer Pellet 4.00 2.1 15 min.
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Irish Moss Fining 10 Min.(boil)
Yeast
-----
White Labs WLP830 German Lager
Mash Schedule
-------------
Mash Name: Vienna Lager Double Decoction
Total Grain kg: 6.00
Total Water Qts: 15.93 - Before Additional Infusions
Total Water L: 15.07 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 23.28 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Protein 5 45 127 127 Infuse 135 15.07 2.51
Saccharification 45 60 150 150 Decoc 210 5.58 1.36 (Decoc Thickness)
Mash Out 20 15 168 168 Decoc 212 5.47 3.13 (Decoc Thickness)
[ATTACH]7662[/ATTACH]
Total Water Qts: 15.93 - After Additional Infusions
Total Water L: 15.07 - After Additional Infusions
Total Mash Volume L: 19.08 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.
- 2L starter, pitched at fermentation temperature
- primary 21 days at 50F (no diacytel rest)
- lager 31 days at 35F
- carbonate to 2 volumes