From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 28, 2024
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| O.G.: | 1.046 - 1.052 |
| F.G.: | 1.010 - 1.014 |
| ABV: | 4.5 - 5.7% |
| Bitterness: | 18 - 30 IBUs |
| Color: | 10 - 16 SRM |
| Info: | Characterized by soft, elegant maltiness that dries out in the finish to avoid becoming sweet. Commercial Examples: Great Lakes Eliot Ness, Boulevard Bob's 47 Munich-Style Lager, Negra Modelo, Old Dominion Aviator Amber Lager, Gordon Biersch Vienna Lager, Capital Wisconsin Amber, Olde Saratoga Lager, Penn Pilsner. |
| 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:
Reported color 14-16 SRM.
Decoction at mash out to increase color.
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2-2-2014 - hit all numbers and volumes. Into the primary at 1.053, 68F. 2-3-2014 - Blowout - just enough to fill the airlock. It appears to have receded enough to go back to a regular airlock. Indicated temperature 60F. 2-4-2014 - Still rolling, indicated temperature at 58F. 2-10-2014 -Transfer to secondary. Reading at 8.2B (1.020) 3-2-2014 - Kegged. 4-27-2014 - Completed. |
| 5.00 pounds | Rahr Pale Malt (2-Row) | 54.4% of grist |
| 3.50 pounds | Weyermann Dark Munich | 38.1% of grist |
| 0.07 pounds | British Black Patent Malt | 0.8% of grist |
| 0.63 pounds | Simpsons Caramalt | 6.8% of grist |
| 9.20 pounds | Total Grain Weight | 100% of grist |
| 1.50 ounces |
Liberty 4.8% Pellets @ 60 minutes Type: Bittering Use: Boil |
7.2 AAUs |
| 1.50 ounces | Total Hop Weight | 7.2 AAUs |
| Total Boil Time: | 60 minutes |
| Name: | California Lager |
| Manufacturer: | Wyeast |
| Product ID: | 2112 |
| Type: | Lager |
| Flocculation: | High |
| Attenuation: | 69% |
| Temperature Range: | 58–68°F |
| Amount: | 2000 ml |
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: Prepared by GWMAP |
Mash in with 3 gallons water at 166F to hit a mash temperature of 152F. Rest 60 minutes. Mash out with 1.5 gallons boiling water to hit 169F. Rest 10 minutes and drain the tun. Sparge with 3.5 gallons of water at 170. |
| Primary: | 8 days @ 59° F |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 3.1 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 6.6 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 6.7 | |
| Post-Boil Amount: | 5 | |
| Boil Time: | 60 | |
| Original Gravity: | 1.053 / 13.1° P | |