Vienna 103 Lager

All Grain Recipe

Submitted By: chas382 (Shared)
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Brewer: Chas Mull Jr
Batch Size: 5.50 galStyle: Vienna Lager ( 3A)
Boil Size: 6.74 galStyle Guide: BJCP 2008
Color: 13.6 SRMEquipment: New tun
Bitterness: 22.9 IBUsBoil Time: 60 min
Est OG: 1.052 (12.8° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs 4.00 oz Vienna Malt (3.5 SRM) Grain 1
3 lbs Munich Malt (9.0 SRM) Grain 2
1 lbs 4.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
0.90 oz Hallertauer [4.3%] - Boil 60 min Hops 5
0.90 oz Tettnang [4.5%] - Boil 30 min Hops 6
1.00 tsp Irish Moss (Boil 10 min) Misc 7
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 8
1 pkgs Southern German Lager (White Labs #WLP838) Yeast 9

Taste Notes

This a review from the Iron Hill Brewpub's homebrew contest on 1-23-13. It scored 31/50 Solid head retention. Very clear with the appropriate copper color. Pleasent "bready" aroma. Well balanced, excellent beer.

Notes

Brewded on Saturday 7-28-12. Started fermentation @ 72* f at 1:30 pm. Moved to Freezer at 52* f at 10.00pm... Fermentation had begun. Sunday 7-29-12..fermenting nicely Bottled on Sunday 9-2-12. Will ferment 48 hrs. at 70* f, then drop temp 2*f each day until 44* is attained. Had a nice, clear redish hue. Moved to Freezer Friday 9-7-12 at 68*f...... Will drop temp. 2* every day until 44*f is reached. Will then hold at that temp until 9-29-12 and will drop to 38*f and serve the first beer on Monday Oct. 1, 2012.