Vienna lager
3-A Vienna Lager
Author: Thomas
(http://www.beertools.com/images/colors/13.jpg) (http://www.beertools.com/)
Size: 4.5 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 158.86 kcal per 12.0 fl oz
Original Gravity: 1.048 (1.046 - 1.052)
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Terminal Gravity: 1.012 (1.010 - 1.014)
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Color: 13.69 (10.0 - 16.0)
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Alcohol: 4.7% (4.5% - 5.5%)
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Bitterness: 24.1 (18.0 - 30.0)
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Ingredients:
7.2 lb (84.2%) 7.2 lb Vienna Malt - added during mash
0.9 lb (10.5%) 0.9 lb Caramunich® (Organic) - added during mash
0.45 lb (5.3%) 0.45 lb Crystal 60 - added during mash
1.48 oz (100.0%) 1.48 oz Hallertau (3.9%) - added during boil, boiled 60.0 m
2.0 ea 2.0 ea Fermentis S-23 Saflager S-23
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:03:00 Mash in - Liquor: 2.67 gal; Strike: 164.59 °F; Target: 152.0 °F
01:03:00 Mash - Rest: 60.0 m; Final: 152.0 °F
01:03:00 Batch sparge - Untitled Sparge: 0.0 gal sparge @ 168.0 °F, 0.0 m; Sparge #2: 3.98 gal sparge @ 181.0 °F, 0.0 m; Total Runoff: 5.79 gal
Results generated by BeerTools Pro 1.5.23 (http://www.beertools.com/)
2 weeks at 55C
Raise to 65 diactyl rest
3+ weeks at 35C
How is/was this?
not sure, I'll let you know in four more weeks!
Great - been thinking about a Vienna or Munich Lager, but I've only had one before and my memory of it is rather hazy beyond "that was nice".
I'm a big fan of Vienna Malt!
Took a hydro sample yesterday and it clocked in at 1.016, four points above the expected final gravity. Then I moved it to a 65F room for a two day diactyl rest. The hydro sample tasted very much of vienna, but there was something else that may have been a little 'appley' tasting. Hopefully the diactyl rest will clear up any acetaldehyde that may be in the beer.
Humm, mabey a little bit of butterscothch/butter taste to this beer. But otherwise it tastes alright so far. It's not the greatest Vienna Lager ever brewed, but it tastes aright for my first try.
Diacetyl rest before lagering mebbe?