Vienna 103 Lager 
All Grain Recipe
Submitted By: chas382 (Shared)
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| Brewer: Chas Mull Jr | |
| Batch Size: 5.50 gal | Style: Vienna Lager ( 3A) |
| Boil Size: 6.74 gal | Style Guide: BJCP 2008 |
| Color: 13.6 SRM | Equipment: New tun |
| Bitterness: 22.9 IBUs | Boil Time: 60 min |
| Est OG: 1.052 (12.8° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs 4.00 oz |
Vienna Malt (3.5 SRM) |
Grain |
1 |
| 3 lbs |
Munich Malt (9.0 SRM) |
Grain |
2 |
| 1 lbs 4.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
3 |
| 8.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
4 |
| 0.90 oz |
Hallertauer [4.3%] - Boil 60 min |
Hops |
5 |
| 0.90 oz |
Tettnang [4.5%] - Boil 30 min |
Hops |
6 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
7 |
| 0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
8 |
| 1.1 pkgs |
Southern German Lager (White Labs #WLP838) |
Yeast |
9 |
Taste Notes
This a review from the Iron Hill Brewpub's homebrew contest on 1-23-13.
It scored 31/50
Solid head retention. Very clear with the appropriate copper color. Pleasent "bready" aroma.
Well balanced, excellent beer.
Notes
Brewded on Saturday 7-28-12. Started fermentation @ 72* f at 1:30 pm.
Moved to Freezer at 52* f at 10.00pm... Fermentation had begun.
Sunday 7-29-12..fermenting nicely
Bottled on Sunday 9-2-12. Will ferment 48 hrs. at 70* f, then drop temp 2*f each day until 44* is attained.
Had a nice, clear redish hue.
Moved to Freezer Friday 9-7-12 at 68*f...... Will drop temp. 2* every day until 44*f is reached. Will then hold at that temp until 9-29-12 and will drop to 38*f and serve the first beer on Monday Oct. 1, 2012.This Recipe Has Not Been Rated
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