Print
Vienna Lager
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 27, 2024
| Style: |
Vienna Lager |
| Brewer: |
Dustin Zastera |
| Brew Date: |
January 6, 2013 |
| Tap Date: |
February 1, 2013 |
| Yield: |
5 gallons |
| 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% |
|
| 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. |
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. |
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. |
| 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 |
| 1.60 ounces |
Liberty 3.9% Pellets @ 60 minutes
Type: Bittering
Use: First Wort |
6.2 AAUs |
| 1.60 ounces |
Total Hop Weight |
6.2 AAUs |
| Total Boil Time: |
75 minutes |
| Name: |
California Lager |
| Manufacturer: |
Wyeast |
| Product ID: |
2112 |
| Type: |
Lager |
| Flocculation: |
High |
| Attenuation: |
69% |
| Temperature Range: |
58–68°F |
| Amount: |
125 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:
"Ground Water Quality in Cottage Grove, MN, June 2000"
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. |
| Primary: |
6 days @ 62° F |
| Secondary: |
16 days @ 60° F |
Vienna Lager
| Date Brewed: |
|
| Brewer/Assistant: |
|
| |
Target |
Actual |
| Strike Water Amount: |
3.4 |
|
| Strike Water Temperature: |
|
|
| Mash Temperature: |
|
|
| Mash Time: |
|
|
| Sparge Water Amount: |
5.5 |
|
| Sparge Water Temperature: |
|
|
| Pre-Boil Gravity: |
|
|
| Pre-Boil Amount: |
6.2 |
|
| Post-Boil Amount: |
5 |
|
| Boil Time: |
75 |
|
| Original Gravity: |
1.062 / 15.2° P |
|
| |
|
|
| |
|
|
| |
|
|
| |
|
|