Vienna Lager (1 ratings)

All Grain Recipe

Submitted By: chezteth (Shared)
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Brewer: Brandon Kolbe
Batch Size: 5.55 galStyle: Vienna Lager ( 3A)
Boil Size: 8.14 galStyle Guide: BJCP 2008
Color: 10.4 SRMEquipment: 10gal Igloo Cooler & 7.5gal turkey fryer
Bitterness: 23.2 IBUsBoil Time: 90 min
Est OG: 1.053 (13.1° P)Mash Profile: Decoction Mash, Single
Est FG: 1.012 SG (3.0° P)Fermentation: Lager, Three Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
16.30 ml Phosphoric Acid (Mash 60 min) Misc 1
5.70 ml Phosphoric Acid (Mash 60 min) Misc 2
1.60 g Calcium Chloride (Mash 60 min) Misc 3
0.70 g Calcium Chloride (Mash 60 min) Misc 4
4 lbs 15.72 oz Vienna Malt (Briess) (3.5 SRM) Grain 5
3 lbs 6.32 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 6
2 lbs 15.97 oz Bonlander Munich Malt (Briess) (10.0 SRM) Grain 7
2.82 oz Acidulated (Weyermann) (1.8 SRM) Grain 8
2.01 oz Carafa Special II (Weyermann) (415.0 SRM) Grain 9
1.52 oz Hallertau [4.0%] - Boil 60 min Hops 10
1.00 Whirlfloc Tablet (Boil 15 min) Misc 11
0.49 oz Hallertau [4.0%] - Boil 10 min Hops 12
1.0 pkgs Munich Lager (Wyeast Labs #2308) Yeast 13

Notes

Decoct 12.3l to adjust temp from 122 to 152. Add 16.3ml phosphoric acid and 1.6g calcium chloride to the strike water. Add 0.7g calcium chloride and 5.7ml phosphoric acid to the sparge water.

Ratings

by kcaines

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