#50 Vienna Lager 
All Grain Recipe
Submitted By: ed_lx (Shared)
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| Brewer: Ed Alford | |
| Batch Size: 5.81 gal | Style: Vienna Lager (7A) |
| Boil Size: 8.00 gal | Style Guide: BJCP 2015 |
| Color: 12.3 SRM | Equipment: Edison Braumeister - 20L #43 |
| Bitterness: 31.1 IBUs | Boil Time: 75 min |
| Est OG: 1.056 (13.8° P) | Mash Profile: Edison Braumeister Medium Body No Protein Rest |
| Est FG: 1.011 SG (2.8° P) | Fermentation: Lager, Two Stage |
| ABV: 6.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.98 gal |
Distilled Water |
Water |
1 |
| 5.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 3.49 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 2.36 g |
Chalk (Mash 60 min) |
Misc |
4 |
| 0.73 g |
Calcium Chloride (Mash 60 min) |
Misc |
5 |
| 0.59 g |
Baking Soda (Mash 60 min) |
Misc |
6 |
| 0.17 g |
Salt (Mash 60 min) |
Misc |
7 |
| 12 lbs 2.01 oz |
Vienna Malt (Crisp) (4.0 SRM) |
Grain |
8 |
| 5.29 oz |
Aromatic Malt (Dingemans) (19.0 SRM) |
Grain |
9 |
| 2.82 oz |
Black Malt - 6-Row (Briess) (500.0 SRM) |
Grain |
10 |
| 0.88 oz |
Magnum [11.0%] - Boil 60 min |
Hops |
11 |
| 1.67 g |
Epsom Salt (MgSO4) (Boil 60 min) |
Misc |
12 |
| 1.13 g |
Chalk (Boil 60 min) |
Misc |
13 |
| 0.35 g |
Calcium Chloride (Boil 60 min) |
Misc |
14 |
| 0.28 g |
Baking Soda (Boil 60 min) |
Misc |
15 |
| 0.08 g |
Salt (Boil 60 min) |
Misc |
16 |
| 0.53 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 10 min |
Hops |
17 |
| 0.25 items |
Whirlfloc Tablet (Boil 10 min) |
Misc |
18 |
| 0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
19 |
| 2.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
20 |
Notes
*MASH PROBLEM* Following recent success with 23l mash water volume and 1.0mm grain crush, this grain bill was very thick and cloudy and pump struggles. Possibly also due to 10 minutes of no-pump rest at start (due to controller often starting time for following step before temperature has risen correctly). After 40 minutes of step, aborted process, manually stired grain and raised step temperature to 67c as previously temperature of wort at top was only 60c (5c too low). Following new process of 30 minute rest of 67c wort was clearer and darker. Did not run pump during cooling to assess any effect to clarity. OG too high at 1.060 so diluted in FV with 3l boiled RO water. New OG of 1.054 as calculated. Rehydrated yest in 21c water. 3.5l loss to trub despite low hop weight, possibly due to excess flour in grain from fine mill.This Recipe Has Not Been Rated
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