BrewBlog: Vienna Lager
Specifics
Reference
Style:
Brewer: Dustin Zastera
Brew Date: January 6, 2013
Tap Date: February 1, 2013
Yield: 5 gallons
Reference
Color (SRM/EBC):
13.1/25.7
Bitterness (Calc): 20.8 IBU (Tinseth)
BU/GU: 0.34
Calories: 205 (12 ounces)
ABV: 6.3%
ABW: 4.9%
Batch No: 91
OG: 1.062
OG (Plato): 15.21° P
Target OG: 1.054
Reading 1: 1.022  (6 days)
Reading 2: 1.015  (22 days)
FG: 1.015
FG (Plato): 3.82° P
Target FG: 1.014
Real Extract: 5.88° P
App. Atten.: 74.9%
Real Atten.: 61.3%
General Information
Method: All Grain

Repeat of Batch 88, an attempt to make something like Schell's Firebrick.  This recipe uses 20% less hops and the fermentation should be about 10F cooler.

Comments

No krausen, but positive pressure in the carboy at 12 hours, 62F indicated.

Day 3, still indicating 62F, room at 59F.

Day 6, transfer to secondary - some activity observed.

Day 22, transfer to keg, final gravity 8.2B (down from 15.0)

 

 

Next time: Bump the strike temperature to 168F from 166F.  Sparge with 0.5 gallons less, bringing the second addition down to 2 gallons (unless growth media is required).  Shorten boil to 60 minutes.  Consider lowering the grain bill to get closer to 1.052.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 75 minutes
Reference
Yeast
Name: California Lager
Manufacturer: Wyeast
Product ID: 2112
Type: Lager
Flocculation: High
Attenuation: 69%
Temperature Range: 58–68°F
Amount: 125 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.

Fermentation
Primary: 6 days @ 62° F
Secondary: 16 days @ 60° F
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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Belgian Pale AleSecondary
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