Vienna Lager

Source: Bob Plewnarz
Recipe added: 03/29/98
Email: heypiper@aol.com

Addition of heat may be neccessary if decoction mash does not produce desired temperature. Addition of 1/2 oz. brewers silica gel in secondary fermentation phase creates a brilliantly clear beer. Color is excellent. Deep gold with no hints of red or brown. Quite crisp on the palate but with a hint of true lager softness and subtle sweetness. Not heavy bodied - Very drinkable.

Specifics

Recipe type: Extract
Batch Size: 5
Starting Gravity: 1.045
Finishing Gravity: 1.015
Time in Boil: 60 mts
Primary Fermentation: 14 days @ 45 - 48F
Secondary Fermentation: 28 days @ 36 - 39F
Additional Fermentation: 21 days @ 35F

Ingredients:

1 lb. American 2 row malt
6 lb. Vienna malt
2 lb. Munich malt
8 oz. 55* cystal malt
7 aau Perle kettle hops(approx. 1 oz@7.0alpha)-60 mts.
1/2 oz. Hallertau finishing hops 15 mts.
1/2 oz Tettnanger finishing hops 1 mt.
Wyeast 2206 starter(800 ml)
Soft water pH 6.0-6.2

Procedure:

Heat 12 qts. brewing water @ 140F. Add all grains - stabilize temp @ 119-123F-Hold 20 mts. Remove 1/3 thickest portion of mash-heat to 150-155F-hol 20 mts. to dextrinize-continue to heat to boiling-return to main mash-stabilize @ 154-155F hold for 60mts. or until conversion. Remove thinnest portion of mash-heat to boiling-return to main mash-stabilize @170F-hold 10 mts.Sparge with 16 qts 170F brewing water. Boil 60 mts. with hop additions @0 mts., 45 mts. & 60 mts. Force cool to < 60F and pitch yeast into aerated wort. Lower temp. primary ferm. temp. no more than 5F per day. Lagered in 5 gal. keg. Force carbonate @ 35F 20psig after lagering.

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