Cafe Vienna Lager
All Grain Recipe
Submitted By: thennen (Shared)
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Brewer: Chad Potcoky | |
Batch Size: 10.00 gal | Style: Munich Dunkel ( 4B) |
Boil Size: 13.87 gal | Style Guide: BJCP 2008 |
Color: 21.6 SRM | Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain |
Bitterness: 42.1 IBUs | Boil 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