Cafe Vienna Lager

All Grain Recipe

Submitted By: thennen (Shared)
Members can download and share recipes

Brewer: Chad Potcoky
Batch Size: 10.00 galStyle: Munich Dunkel ( 4B)
Boil Size: 13.87 galStyle Guide: BJCP 2008
Color: 21.6 SRMEquipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
Bitterness: 42.1 IBUsBoil Time: 60 min
Est OG: 1.051 (12.7° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
21 lbs Vienna Malt (3.5 SRM) Grain 1
2 lbs 8.00 oz Special B Malt (180.0 SRM) Grain 2
12.00 oz Wheat Malt, Dark (9.0 SRM) Grain 3
2.00 oz Perle [8.0%] - Boil 60 min Hops 4
2.00 oz Hallertauer [4.8%] - Boil 20 min Hops 5
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 6
2.00 Cinnamon Stick (Boil 5 min) Misc 7
2.0 pkgs Munich Lager (Wyeast Labs #2308) Yeast 8
0.25 lbs Coffee (Primary 0 min) Misc 9

Notes

We got good efficiency, but aren't sure why. We have 4 ideas: 1. The mash time was probably 1 hour longer than specified because we forgot to heat the sparge water. That extra time could have led to higher extraction of sugar. 2. When we started the mash we didn't stir the mash water with the train. We think this kept the mash temperature where it should have been (stiring would have allowed heat to escape before closing the lid. 3. When we sparged, we *did* stir. The thought being that it would give the sparge water increased contact with the grain, which should help remove sugar from it. 4. After sparging chad squeezed the grain a little bit with some pans. I suspect this didn't have a huge impact as we didn't get *that* much more liquid out of the grain.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine