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Old 01-01-2012, 01:44 AM   #1
sudndeth
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Default Red Lager or Vienna Lager

So, I'm looking at brewing a beer that I've never had before, a Leinenkugel's Red Lager. I've looked at their web page and made it as close I could. I have a friend who loves this beer and as a going a way gift I'm making it for him. This year I'm delving into lagers and this is my first one. This is what I have, what do you think?

Wort Volume Before Boil: 6.08 US gals
Wort Volume After Boil: 5.28 US gals
Volume Transferred: 5.28 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.28 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.043 SG
Expected OG: 1.050 SG
Expected FG: 1.012 SG
Expected ABV: 5.0 %
Expected ABW: 3.9 %
Expected IBU (using Tinseth): 20.0
Expected Color: 10.7 SRM
Apparent Attenuation: 74.9 %
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 50 degF

Fermentables
German Vienna Malt 4lb 12oz (46.6 %) In Mash/Steeped
German Munich Malt 1lb 14oz (18.6 %) In Mash/Steeped
German Pilsner Malt 1lb 14oz (18.6 %) In Mash/Steeped
German Caramel Pils 15.13 oz (9.3 %) In Mash/Steeped
US Caramel 90L Malt 11.05 oz (6.8 %) In Mash/Steeped

Hops
US Cluster (7.5 % alpha) 0.42 oz Loose Pellet Hops used 60 Min From End
US Mount Hood (4.5 % alpha) 0.42 oz Loose Pellet Hops used 30 Min From End
US Mount Hood (4.5 % alpha) 0.42 oz Loose Pellet Hops used 10 Min From End

Other Ingredients

Yeast: DCL W-34/70 Saflager

Mash Schedule
Mash Type: Full Mash
Schedule Name:Helles Yeah
Step: Rest at 122 degF for 20 mins
Step: Pull decoction, boil, add back raising mash to 140 degF for 20 mins
Step: Rest at 140 degF for 20 mins
Step: Pull decoction, boil, add back raising mash to 152 degF for 20 mins
Step: Rest at 152 degF for 20 mins
Step: Pull decoction, boil, add back raising mash to 168 degF for 20 mins
Step: Raise to and Mash out at 168 degF for 0 mins

Recipe Notes

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Old 01-01-2012, 03:59 PM   #2
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15% crystal is WAY too much for a Vienna lager. Keep it less than 2% or eliminate it entirely. Use a little dehusked carafa for some color.

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Old 01-02-2012, 02:54 PM   #3
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Thanks for the feedback. It says on their web page they use caramel and carapils as well as 3 pale malts. I'll cut back on the crystal for sure.

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Old 01-06-2012, 12:57 PM   #4
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I think this looks better.


Fermentables
German Vienna Malt 4lb 12oz (47.9 %) In Mash/Steeped
German Munich Malt 3lb 0oz (30.4 %) In Mash/Steeped
German Pilsner Malt 1lb 14oz (19.2 %) In Mash/Steeped
German Carafa III 2.00 oz (1.3 %) In Mash/Steeped
German Caramel Pils 2.00 oz (1.3 %) In Mash/Steeped

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Old 01-06-2012, 01:17 PM   #5
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Carapils and Caramel Pils are different beasts. Carapils is a dextrin malt, caramel pils a sweet crystal malts.

Either way, sounds like a good beer, especially with the decoctions.

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Old 03-08-2012, 12:35 PM   #6
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Alright, I brewed this a little over 10 days ago. The brew day was long, this being my second time trying the decoction mash, it went just OK. when I thought I took enough thick mash, I didn't. Also, didn't hit the numbers spot on, but pretty close. For the mash out I took just some thin mash, boiled and then added to hit 167ish. ALSO: I added 2oz of 90L crystal. Thought it was the carafa III. stupid I know.

The boil went well, I cooled it and saw I was a half gallon short of my target volume. It was 1.066. I boiled and added a half gallon of water to hit only 1.064. I don't think that's right, maybe not mixed well enough. Anyway, I pitched the yeast at 58*, two packets of 34/70. It took off quick. The sample I took the initial gravity from was unbelievable. Really, it was really great for wort. I told my wife that I wanted to just carbonate and drink as a soda.

Fast forward to last night, took a gravity reading and it's at 1.016. Smelled horrible, wet dog, rotten eggs ect. I know that's the yeast, the other lager I did before this one with the same yeast was exact same. Anyway, I know this is way too early to get any idea about this beer, but I'm worried at how thin it tasted, nothing like I though.

My question is does a malt backbone develop over time, or should it show from the front? I'm not too worried, but just curious. I thought this beer would have more body with the decoction mashing. I didn't think that developed with lagering.

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Old 03-10-2012, 04:59 AM   #7
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Vienna lagers (at least the mexican variety) are traditionally not super full-bodied. And most if not all of the Leinies beers have some corn in them, I believe. The real deal isn't a chewy beer, so don't sweat it.

If you went in at 1.064 you will have a stronger beer than the real thing, I'm pretty sure.

I'd love to hear how it finally turns out. Leinie's Red was the first craft beer I really took to so I owe it bigtime. From there to Leinie's Creamy Dark to...and the rest was history. I realize that neither of those beers are really world-beaters but definitely good, and I'll never turn one down.

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Old 03-24-2012, 12:50 AM   #8
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Racked to the keg this evening. My hydro sample spilled so I didn't get a final gravity, but when I poor the first glass I'll get it then. I'm waiting on new lines. The little bit that I did get showed that this beer has really shaped up. Very clean taste. It has more body then I thought it would, but finishes dry. I think 3-4 more weeks lagering and this will be a fantastic beer. I really like it so far.

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Old 06-02-2012, 02:07 AM   #9
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Well, this is more like an Alt than a Vienna, but after a good lagering it's a great beer. Entered it into a competition as an Alt and it scored a respectable 37. The only thing that kept it from winning was not enough hop bitterness.

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Old 06-02-2012, 02:20 AM   #10
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Quote:
Originally Posted by sudndeth View Post
It has more body then I thought it would, but finishes dry. I think 3-4 more weeks lagering and this will be a fantastic beer. I really like it so far.
That's the sign of a good Vienna Lager right there, it's malty with a good body, but finishes dry so that you can pour another. Congrats!!

I do a nice malty Vienna beer with 7lb Vienna, 2lb Munich, 12oz Aromatic, 6oz Dark Crystal (Carabohemian usually) and 2oz Carafa III Special. I like that blend a lot, but it does take about 3 months of lagering to get that "crispness" just right.
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