BeerSmith™ Recipe Cloud

Notes

15Jan19 recipe created 13Feb19 brew day https://byo.com/article/vienna-lager-brewing-the-austrian-beer-style-rescued-by-mexico/ 26 qt Covington water + 2 grams gypsum + 5 grams CaCl2 + 1 teaspoon 88% lactic acid gives Ca Mg SO4 Na Cl HCO3 Alk 83 2 47 15 101 53 43 Use 16 qt for initial infusion, remainder for step infusions Step mash in 16 qt water at 143F strike for protein rest at 131F for 20 minutes, add 4 qt boiling water to reach 145F for 20 minutes, add 6 qt boiling water to reach 158F for 30 minutes. Collect 9 gallons for 90 minute boil. LRG 20 PBG 44 OG 1.060 added final ounce of hops at flameout at 190F and whirlpooled for 15 minutes before chilling 3:00 pm Oxygenated for 2 minutes then pitched at 52F Ferment at 50F for 7 days then raise to 60F for 14 days. Lager 6 weeks and keg. 22Feb19 raised to 60F 25Feb19 SG 1.019 9Mar19 SG 1.017 15Mar19 SG 1.016 roused yeast by stirring bottom with large stainless brew spoon 22Mar19 SG still 1.016 so I added 400 ml wlp830 slurry from vienna #4 26Mar19 SG 1.016 27Mar19 crashed 37F 28Mar19 lowered to 35F 26May19 FG 1.017 kegged, shook for 5 minutes with 30 psi CO2 .