Low alcohol 100% Vienna 
All Grain Recipe
Submitted By: ysanstra (Shared)
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| Brewer: Yoeri Sanstra | |
| Batch Size: 2.64 gal | Style: Vienna Lager ( 7A) |
| Boil Size: 4.08 gal | Style Guide: BJCP 2015 |
| Color: 6.1 SRM | Equipment: 10L RVS 60 Min's |
| Bitterness: 33.4 IBUs | Boil Time: 60 min |
| Est OG: 1.035 (8.8° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
| Est FG: 1.027 SG (6.9° P) | Fermentation: Ale, Two Stage |
| ABV: 1.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.10 ml |
Lactic Acid (Mash 60 min) |
Misc |
1 |
| 3 lbs 8.44 oz |
Vienna, Thomas & Fawcett (6.3 SRM) |
Grain |
2 |
| 2.00 ml |
Lactic Acid (Sparge 60 min) |
Misc |
3 |
| 0.35 oz |
Citra [14.8%] - Boil 30 min |
Hops |
4 |
| 0.42 oz |
Hallertauer Mittelfrueh 3.9% [3.9%] - Boil 5 min |
Hops |
5 |
| 0.42 oz |
Hallertauer Mittelfrueh 3.9% [3.9%] - Steep 5 min |
Hops |
6 |
| 1.0 pkgs |
SafBrew (DCL/Fermentis #LA-01) |
Yeast |
7 |
| 1.23 oz |
Hallertauer Mittelfrueh 3.9% [3.9%] - Dry Hop 0 days |
Hops |
8 |
Notes
originally a 1 step process at 64.4C, but added 15min's at 72 since the iodine test still showed starch in the mash
Instructions on Yeast require pasteurization of 80-120 PU i.e. 80-120 minutes @ 60 degrees centigrade
Fermentation kept going, so in stead of 14 days at +/- 19 degrees centrigrade I left it for 22 days.
originally alcohol volume% was aimed to be 1%, actual alcohol vol% turned out to be 2.4%.
Very nice crisp / malty flavour and nice hoppy nose (more a session IPA?) than a low alcohol vienna.
This Recipe Has Not Been Rated
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