Vienna Lager
BJCP 2008 – 03A
Batch #:
2008-03
Brew Date:
January 21, 2008
Tap Date:
March 10, 2008
Cost:
31.00
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent – 64.5% Real
Color:
10.2SRM
IBU:
28.6
BU/GU:
0.57
ABV:
5.3%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 1.50 pounds | German Pilsen Malt (2-Row) | 14.8% |
| 4.00 pounds | German Vienna Malt | 39.5% |
| 3.00 pounds | German Light Munich Malt | 29.6% |
| 0.13 pounds | German Carafa II | 1.3% |
| 1.50 pounds | Belgian Plisen Malt | 14.8% |
| 10.13 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.50 ounces | Magnum | 60 minutes | Boil | Pellets | 14.0% | |
| 1.00 ounces | Tettnanger | 10 minutes | Boil | Pellets | 2.5% | |
| 1.50 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1/4 tsp. | Irish Moss | Spice | Boil | 20 minutes |
Fermentation and Aging
Primary:
7 days @ 50° F
Secondary:
2 days @ 60° F
General Info
This is my first ever true lager, made possible by the purchase of a 7 cubic foot chest freezer hooked up to a Johnson Controls temperature regulator. I will use this setup for both fermentation and lagering.
Due to worldwide hops shortage, I had to use Magnum and Tetnanger hops insead of Hallertauer as planned. Brew store only had half of German Pils needed, substitued some Belgian Pils for the other half.
Procedure
- Single infusion mash at 152° for 60 minutes
- Batch sparge with 3.75 total gallons of 168° water - 15 min each batch
- 90 minute boil - add hops according to schedule
- Cool wort to 60°
- Pitch yeast from starter made 24 hours in advance.
- Ferment at 50° for five days.
- Perform diacetyl rest for two days at 60°.
- Transfer to secondary and lager for at least 28 days at 32-34°.
