Vienna #4

All Grain Recipe

Submitted By: Shieldsmo (Shared)
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Batch Size: 6.00 galStyle: Vienna Lager (7A)
Boil Size: 6.74 galStyle Guide: BJCP 2015
Color: 13.0 SRMEquipment: Wine - Standard 6 Gal/23 l
Bitterness: 19.9 IBUsBoil Time: 60 min
Est OG: 1.052 (12.8° P)Mash Profile: Decoction Mash, Single
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.50 gal Covington Water Water 1
4 lbs 8.00 oz Vienna Malt (Briess) (3.5 SRM) Grain 2
4 lbs 8.00 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 3
1 lbs 8.00 oz Aromatic Malt (Briess) (20.0 SRM) Grain 4
1 lbs 8.00 oz Caramel Munich 60L (Briess) (60.0 SRM) Grain 5
5.00 g Calcium Chloride (Mash 60 min) Misc 6
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 7
1.00 oz Crystal [4.5%] - Boil 60 min Hops 8
0.75 oz Saaz [3.5%] - Boil 20 min Hops 9
1.0 pkgs German Lager (White Labs #WLP830) Yeast 10

Taste Notes

No rating or tasting notes yet

Notes

Modified version of Devils Backbone from https://byo.com/article/vienna-lager-brewing-the-austrian-beer-style-rescued-by-mexico/ 25Feb19 brew day 26 qt Covington water + 2 grams gypsum + 5 grams CaCl2 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 (pH 5.25 at end of rest), add 4 qt boiling water to reach 145F for 20 minutes, add 6 qt boiling water to reach 158F for 30 minutes. Pull 10 qt medium-thick decoction, boil for 30 minutes, add back to main mash for 15 minute mash-out. Collect 9 gallons for 90 minute boil. Calibrated Milwaukee pH meter read 5.25 15 minutes into the mash 3:30 pm OG 1.057 one minute oxygen, then pitched at 52F ferment at 50F 15Mar19 SG 1.011 racked to secondary and raised to 60F 27Mar19 crashed 37F 28Mar19 lowered to 35F 26May19 SG 1.010 31May19 kegged FG 1.0105 carbonated 5 minutes at 30 psi with shaking . . .

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