Beardy's Vienna Lager

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This is version 1 of my homebrew recipe based on what Beardy gave me.

All Grain
Batch Size: 16.5 Gallon (into the fermentor)
Boil Size: 19.25 Gallon
Boil Time: 90 Minutes
Efficiency: 82%
IBU: 30
ABV: 4.5%

Grist[edit]

Weight Grain Percentage
8 lbs 9.3 oz Weyermann Pilsner (1.7 SRM) 36.4%
8 lbs 9.3 oz Weyermann Vienna Malt (3.0 SRM) 36.4%
3 lbs 13.0 oz Weyermann Munich I (7.1 SRM) 16.2%
2 lbs 6.1 oz Weyermann Munich II (8.5 SRM) 10.1%
0 lbs 3.8 oz Weyermann Carafa II (415.0 SRM) 1.0%

Total Grain Weight: 23.6lb

Hops[edit]

Weight Hop Time
3.5 oz Tettnager 60 min
2.00 oz Hallertau 60 min
1.25 oz Tettnager 0 min
.50 oz Hallertau 0 min

Yeast[edit]

2 cans (400 billion cells starting) Imperial Yeast Global (L13) into a starter of 5.0L of 1.040 wort. Need 1030.1B cells.

Water Profile[edit]

Calcium (ppm): 91
Magnesium (ppm): 9
Sodium (ppm): 38
Sulfate (ppm): 72
Chloride (ppm): 59
Bicarbonate (ppm): 41

Mash pH: 5.39

Those numbers met using the following additions:

Mash:
Gypsum 4.0g
Calcium Chloride 1.8g
Chalk 2.7g
Lactic Acid 8.4ml

Sparge:
Gypsum 6.6g
Calcium Chloride 2.9g
Lactic Acid 8.5ml


Fermentation[edit]

Ferment @ 50 in primary. When .040 to .060 from terminal gravity, let free rise to 57 for 14-16 days from brew day. After that, chill and lager for 2.5 - 3 weeks at 29.