BrewBlog: Vienna Lager
Specifics
Reference
Style:
Brewer: Dustin Zastera
Brew Date: October 19, 2012
Yield: 5 gallons
Reference
Color (SRM/EBC):
13.1/25.8
Bitterness (Calc): 26 IBU (Tinseth)
BU/GU: 0.46
Calories: 187 (12 ounces)
ABV: 6%
ABW: 4.7%
Batch No: 88
OG: 1.057
OG (Plato): 14.04° P
Target OG: 1.054
Reading 1: 1.017  (6 days)
FG: 1.012
FG (Plato): 3.07° P
Target FG: 1.014
Real Extract: 5.05° P
App. Atten.: 78.2%
Real Atten.: 64%
General Information
Method: All Grain

Based on David Berg's comments at:

http://www.byo.com/stories/article/indices/19-brewing-tips/1935-vienna-lager-tips-from-the-pros

Per the article:

  • 22 IBU of Liberty from FWH and early boil
  • Rahr 2-row base with some munich, mid crystal, and 0.5% black malt (for color)
  • 12-14 Plato OG (1.053)
  • 7 day ferment, 21 day lagering
Reported color 14-16 SRM.
Decoction at mash out to increase color.
Comments

Reused yeast cake from previous batch of California Common.

After tasting it together with Shell's Firebrick, it seems like the malt bill is extremely close.  The ferment was too warm, so I thought there was a significant banana problem, but others found it ok.  Hopping was too high.

Next time: same grain bill, 10-20% less hops, cooler ferment.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: California Lager
Manufacturer: Wyeast
Product ID: 2112
Type: Lager
Flocculation: High
Attenuation: 69%
Temperature Range: 58–68°F
Amount: 2000 ml
Equipment Profile

Red rectangular cooler

Batch Size: 5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: 0 gallons
Efficiency: 80% Mash Tun Weight: 10 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: .5 gallons Mash Tun Specific Heat: .3 Cal/gram per °C
Notes:

Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum: 55 ppm
Bicarbonate: 196 ppm
Sulfate: 7.9 ppm
Chloride: 8.9 ppm
Sodium: 3 ppm
Magnesium: 24 ppm
PH: 7.4%
Notes:

Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP

Procedure

Mash in with 3 gallons water at 166F to hit a mash temperature of 152F.  Rest 60 minutes.  Mash out with 3 gallons boiling water to hit 179F.  Rest 10 minutes and drain the tun.  Sparge with 2.5 gallons of water at 180F.

Tasting Reviews
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45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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