First attempt at cloning Devil's Backbone Vienna Lager, substituting cara-amber with Carastan since it's what I can get, added a touch of Red X for the toffee and added reddish color but could leave it out. Many describe tasting toffee in this lager. I cannot get devils vienna lager around here and have never tasted it yet, I have some coming for a comparison.
Fermentables
37% - Vienna - US
4
36
4
Mash
37% - Pilsen - UK
4
36
1
Mash
12% - Dark Munich - DE
1.25
36
10
Mash
12% - Carastan 35 - UK
1.25
35
35
Mash
2% - Red X - Best Maltz
0.25
36
12
Mash
Hops
Northern Brewer
0.6
Pellet
Boil
60 min(s)
9
18.2
Saaz
0.25
Pellet
Boil
20 min(s)
3.8
1.9
Yeast
Fermentis Saflager W-34/70
75%
Other Stuff
Whirlfloc
1
each
Boil
Mash Steps
Protein Rest
Decoction
125
0 min
Beta-Glucan Rest
Decoction
147
30 min
Alpha Rest
Decoction
162
30 min
Mash-Out
Decoction
170
0 min
Special Instructions
1.You will need approximately 4 gallons of heated water, mash-in at 125F
2.Heat to 147F and hold for 30 minutes
3.Heat to 162F and hold for 30 minutes
4.Heat to 170F and mash-out
5.Heat approximately 5 gallon of water to 170F to sparge mash grains
6.Collect approximately 7.5 gallon of mash to boil for 5.5 gallon after boil.
7.Add hops at 60 and last 20 minutes, whirloc or Irish moss last 20 minutes
8.Cool wort to 60F
9.Pitch lager (2) yeast at 60F and hold for 24 hour so yeast can take hold and then cool Wort to 54F
10.Day 10 of fermentaion raise to 56F, day 12 58F
11.At end of fermentation assuming day 14 let rise to 60F for Diacetyl rest and hold for two days
12.Check that fermantation is complete, it should be close to the FG. Cool to 42F at 2F per day, this should allow more time to complete fermentation. Fermenation should be be complete by the end of the cool down and rack off to secondary.
According to my nephew and his wife who requested I make this as it's their favorite beer, they say it is spot on. they brought some back from a east coast vacation months later and I agree, this is very close.
Well I cannot say if this tastes like the original since I never had it but I love this beer, nice full flavor. this will probably become a standard in my keezer.
Comments
Okay its taking longer to complete fermentation than thought, just now starting to bring down to 32F
{"RecipeId":31881,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":109966,"Name":"Devils Backbone Vienna Lager","Description":"First attempt at cloning Devil\u0027s Backbone Vienna Lager, substituting cara-amber with Carastan since it\u0027s what I can get, added a touch of Red X for the toffee and added reddish color but could leave it out. Many describe tasting toffee in this lager. I cannot get devils vienna lager around here and have never tasted it yet, I have some coming for a comparison.","ImageUrlRoot":"/img/r/0c/0cc6472b-e5b0-4487-b46c-12dbc6701e07","StyleId":"7A","StyleName":"Vienna Lager","BatchSize":5.5,"BoilSize":7.5,"BoilTime":90,"Efficiency":0.75,"DateCreated":"\/Date(1479229071187)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0526022727272728,"Fg":1.0131505681818183,"Srm":9.3895657966760115,"Ibu":20.169576886473923,"BgGu":0.38343546468129242,"Abv":5.0892698863636365,"Calories":176,"AverageRating":5,"TastingNoteCount":14,"Fermentables":[{"Per":"37","Amt":"4","Ppg":"36","L":"4","Use":"Mash","Id":"158933","IngId":"17","Name":"Vienna - US","CustomName":"","Rank":"1"},{"Per":"37","Amt":"4","Ppg":"36","L":"1","Use":"Mash","Id":"159202","IngId":"574","Name":"Pilsen - UK","CustomName":"","Rank":"2"},{"Per":"12","Amt":"1.25","Ppg":"36","L":"10","Use":"Mash","Id":"158935","IngId":"524","Name":"Dark Munich - DE","CustomName":"","Rank":"3"},{"Per":"12","Amt":"1.25","Ppg":"35","L":"35","Use":"Mash","Id":"159203","IngId":"37","Name":"Carastan 35 - UK","CustomName":"","Rank":"4"},{"Per":"2","Amt":"0.25","Ppg":"36","L":"12","Use":"Mash","Id":"159204","IngId":"3516","Name":"Red X - Best Maltz","CustomName":"","Rank":"5"}],"Hops":[{"Amt":"0.6","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"9","Ibu":"18.2275640496189","Id":"165537","IngId":"23","Name":"Northern Brewer ","CustomName":"","Rank":"1"},{"Amt":"0.25","Type":"Pellet","Use":"Boil","Min":"20","Day":"0","AA":"3.8","Ibu":"1.94201283685499","Id":"165538","IngId":"27","Name":"Saaz ","CustomName":"","Rank":"2"}],"Yeasts":[{"Atten":"0.75","Id":"45186","IngId":"571","Name":"Fermentis Saflager W-34/70","CustomName":"","Rank":"1"}],"Others":[{"Amt":"1","Unit":"each","Use":"Boil","Id":"30405","IngId":"4594","Name":"Whirlfloc","CustomName":"","Rank":"1"}],"MashSteps":[{"Heat":"Decoction","Temp":"125","Time":"0","Id":"21511","IngId":"8","Name":"Protein Rest","CustomName":"","Rank":"1"},{"Heat":"Decoction","Temp":"147","Time":"30","Id":"21512","IngId":"4","Name":"Beta-Glucan Rest","CustomName":"","Rank":"2"},{"Heat":"Decoction","Temp":"162","Time":"30","Id":"21513","IngId":"2622","Name":"Alpha Rest","CustomName":"","Rank":"3"},{"Heat":"Decoction","Temp":"170","Time":"0","Id":"21514","IngId":"7","Name":"Mash-Out","CustomName":"","Rank":"4"}],"Steps":[{"Id":"49963","Rank":"1","Text":"You will need approximately 4 gallons of heated water, mash-in at 125F"},{"Id":"49964","Rank":"2","Text":"Heat to 147F and hold for 30 minutes"},{"Id":"49965","Rank":"3","Text":"Heat to 162F and hold for 30 minutes"},{"Id":"49966","Rank":"4","Text":"Heat to 170F and mash-out"},{"Id":"49967","Rank":"5","Text":"Heat approximately 5 gallon of water to 170F to sparge mash grains"},{"Id":"49968","Rank":"6","Text":"Collect approximately 7.5 gallon of mash to boil for 5.5 gallon after boil."},{"Id":"49969","Rank":"7","Text":"Add hops at 60 and last 20 minutes, whirloc or Irish moss last 20 minutes"},{"Id":"49970","Rank":"8","Text":"Cool wort to 60F"},{"Id":"49971","Rank":"9","Text":"Pitch lager (2) yeast at 60F and hold for 24 hour so yeast can take hold and then cool Wort to 54F"},{"Id":"49972","Rank":"10","Text":"Day 10 of fermentaion raise to 56F, day 12 58F"},{"Id":"49973","Rank":"11","Text":"At end of fermentation assuming day 14 let rise to 60F for Diacetyl rest and hold for two days"},{"Id":"50033","Rank":"12","Text":"Check that fermantation is complete, it should be close to the FG. Cool to 42F at 2F per day, this should allow more time to complete fermentation. Fermenation should be be complete by the end of the cool down and rack off to secondary."},{"Id":"49975","Rank":"13","Text":"Crash cool and lager at 32F for four weeks"}]}
https://brewgr.com/Media/img/r/0c/0cc6472b-e5b0-4487-b46c-12dbc6701e07_d.jpg
https://brewgr.com/Media/img/r/0c/0cc6472b-e5b0-4487-b46c-12dbc6701e07_t.jpg
Okay its taking longer to complete fermentation than thought, just now starting to bring down to 32F
12/15/2016 11:04:54 AM