Devil's Backbone Vienna Lager

All Grain Recipe

Submitted By: Culln5 (Shared)
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Brewer: George Ellinger
Batch Size: 5.50 galStyle: Vienna Lager ( 7A)
Boil Size: 6.74 galStyle Guide: BJCP 2015
Color: 8.1 SRMEquipment: *Mash & Boil Anvil Fermenter (5G)
Bitterness: 25.9 IBUsBoil Time: 90 min
Est OG: 1.043 (10.8° P)Mash Profile: Mash & Boil - Devil's Backbone
Est FG: 1.009 SG (2.2° P)Fermentation: Devil's Backbone Vienna Lager
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
1 lbs Rice Hulls (0.0 SRM) Adjunct 2
3 lbs 8.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 3
3 lbs 8.00 oz Vienna Malt (Briess) (3.5 SRM) Grain 4
1 lbs 1.00 oz Caraamber (Weyermann) (36.0 SRM) Grain 5
1 lbs 1.00 oz Munich 10L (Briess) (10.0 SRM) Grain 6
1.00 oz Northern Brewer [5.4%] - Boil 90 min Hops 7
1.00 oz Saaz [2.2%] - Boil 20 min Hops 8
1 pkgs Southern German Lager (White Labs #WLP838) Yeast 9

Taste Notes

Mash: 3.2:1 mash hydration (liquor to grist) Mash-in 125F Heat to 147F – Hold 30 minutes Heat to 162F – Hold 30 minutes Heat to 170F – Mash-out temp Boil: 90 minutes 16-19 IBU’s from German Northern Brewer at boil begin 1-3 IBU’s from Czech Saaz at 20 minutes before boil end Cooling, Fermentation, and Maturation: Cool between 51-53F Pitch with Augustiner Lager yeast, minimum 1.25 million cells / ml / plato Let rise to 54 – 54.5F for main fermentation 2/3 way through fermentation raise to 56F At end of fermentation let rise to 57F for Diacetyl rest 7-10 days after pitching start cooling 2F a day until 4244F Rack off yeast & trub / dump and transfer to secondary Crash cool to lagering temp 28-34F Lager minimum 2 weeks, aim for four weeks or more.

Notes

General - Ambiant temperature 70* (kitchen) - Brewhouse Efficiency 70% - First ever step mash - XX.X% (actual) Recipe - Brew Process - Full Volume RIMS - Brought 9.75 gallons of strike water to 156* using the propane - Added the bag and grains - Stirred well - Flooded the pump and started it - Set the PID to 148.0 and truned on the RIMS tube - Mashed for 1 hour - Hung and drained the grain bag above the kettle (moderate squeeze) - 60 Minute boil - Chilled to 70'ish degrees with wort chiller - Aerated with 100% O2 for 1 minute while transferring to the primary Yeast - 2.5l Statter (234g DME) Fermentation - Pitched 03/20 @ 0600 - Devil's Backbone Fermentation Schedule (Profile 3) - Primary Fermentation 7 Days at 50 degrees - Ramp to 57 degrees over 8 hours - D-rest at 57 degrees for 2 days - Ramp down to 42 degrees over 7.5 days (2 degrees/day) - Transfer to secondary - Keg and lager at 34 degrees for 30 days - Kegged 04/09 Misc - E4 errors when stepping from 125* to149*!!

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