Vienna Lager

[Thomas]

Vienna lager
3-A Vienna Lager
Author: Thomas



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

2 weeks at 55C
Raise to 65 diactyl rest
3+ weeks at 35C

[Richard]

How is/was this?

[Thomas]

not sure, I'll let you know in four more weeks!

[Richard]

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".

[sdixon]

I'm a big fan of Vienna Malt!

[Thomas]

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.

[Thomas]

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.

[Richard]

Diacetyl rest before lagering mebbe?