From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 27, 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. |
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. |
| 5.50 pounds | Rahr Pale Malt (2-Row) | 53.3% of grist |
| 4.00 pounds | Weyermann Dark Munich | 38.8% of grist |
| 0.07 pounds | British Black Patent Malt | 0.7% of grist |
| 0.75 pounds | Simpsons Caramalt | 7.3% of grist |
| 10.32 pounds | Total Grain Weight | 100% of grist |
| 2.00 ounces |
Liberty 3.9% Pellets @ 60 minutes Type: Bittering Use: Boil |
7.8 AAUs |
| 2.00 ounces | Total Hop Weight | 7.8 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 3 gallons boiling water to hit 179F. Rest 10 minutes and drain the tun. Sparge with 2.5 gallons of water at 180F. |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 3.4 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 5.3 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 6 | |
| Post-Boil Amount: | 5 | |
| Boil Time: | 60 | |
| Original Gravity: | 1.057 / 14° P | |