Vienna Lager Recipe - meager beginnings Vienna Lager

Recipe Info

Recipe Image

meager beginnings Vienna Lager

by on
All Grain
5 Gallon(s)
7 Gallon(s)
60 min
69%
(5 gallons/19 L, all-grain) OG = 1.050 FG = 1.011 IBU = 18 SRM = 10 ABV = 5.1% Imperial L17 (Harvest) or Omega Yeast OLY-114 (Bayern Lager) or Mangrove Jack’s M76 (Bavarian Lager) yeast Fermentation notes Chill to 52 °F (11 °C) then pitch ample amount of healthy yeast. Oxygenate thoroughly. Allow temperatures to rise to 54–54.5 °F (12 °C) during the main fermentation period. When fermentation is about two-thirds complete, raise temperatures to 56 °F (13 °C) to finish fermenting remaining sugars. At end of fermentation, let rise to 57 °F (14 °C) for diacetyl rest. Seven to 10 days after pitching. Start cooling 2 °F (1 °C) per day until you reach a temperature between 42–44 °F (6–7 °C). Rack off the yeast and transfer to a secondary for aging. Crash cool to lagering temperatures between 28–34 °F (-2 °C to 1 °C). Lager for a minimum of two weeks, but the beer will benefit from a lagering period of four weeks or more. Force carbonate to 2.5 volumes or prime and bottle condition.

Fermentables

38% - Pilsner - US
4.1
34
1
Mash
38% - Vienna - US
4.1
36
4
Mash
12% - Munich Dark - CA
1.25
34
32
Mash
12% - CaraAmber - DE
1.25
34
27
Mash

Hops

Perle
0.5
Pellet
Boil
60 min(s)
8.3
15.6
Saaz
0.5
Pellet
Boil
20 min(s)
3.8
4.3

Yeast

White Labs American Lager WLP840
77%

Other Stuff

Whirlfloc Tab @ 15 min to flame out
1
each
FlameOut

Mash Steps

No mash steps in this recipe

Special Instructions

1.
With a loose 3-to-1 water-to-grist ratio (~1.5 qts./lb.), conduct a protein rest at 125 °F (52 °C), holding for 30 minutes
2.
Raise temperature to 147 °F (64 °C) and hold for 30 minutes for beta amylase rest.
3.
Raise temperature to 162 °F (72 °C) for 30 more minutes to convert alpha amylase.
4.
Mash out for ten minutes at 170 °F (77 °C). Recirculate until clear, then sparge until you collect about 7 gallons (26.5 L) of wort.
5.
Boil for 90 minutes, adding hops as indicated. If you choose to add clarifiers such as Whirlfloc or Irish moss, do so with 15 minutes remaining in the boil.
6.
Chill to 52 °F (11 °C) then pitch ample amount of healthy yeast. Oxygenate thoroughly.

Tasting Notes (0)

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Recipe Facts

meager beginnings Vienna Lager
Vienna Lager
  • 5.00 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.051 OG
  • 1.012 FG
  • 19.9 IBU (tinseth) Bitterness
  • 0.39 BG:GU
  • 11.3° SRM Color
  • 69% Efficiency
  • 5.1% ABV Alcohol
  • 171 per 12oz Calories
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