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Old 08-02-2013, 05:53 PM   #1
mlakota
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Default Gold Winning Speakeasy Amber Lager

Recipe Type: All Grain
Yeast: 2308 Munich Lager
Yeast Starter: Yes
Batch Size (Gallons): 6
Original Gravity: 1.053
Final Gravity: 1.015
IBU: 24
Boiling Time (Minutes): 60
Color: 13
Primary Fermentation (# of Days & Temp): 14 @50 Degrees
Additional Fermentation: D-Rest @62 for 3 days
Secondary Fermentation (# of Days & Temp): 37 @35
Tasting Notes: Very easy to drink all day long.

Won Gold in European Amber Lagers at the 2013 German Fest Stein Challenge entered as a Vienna Lager.

For a 6 gallon batch:

9.5 lbs (72.0%) Vienna
3 lbs (22.7%) Munich
10 oz (4.6%) Crystal 40
1.5 oz (.07%) Carafa Special II

Mash 152 for 60 min 1.3 qt/lb

Sparged and collected 7 gallons preboil.

1 oz Hallertau(4.3%AA) @60 14 IBU
1 oz Hallertau(4.3%AA) @25 10 IBU

6 gallons post boil. Cooled to 46 and collected 5.5 gallons in fermentor. Pitch a huge starter of 2308/838 (1.75 million/ml/* Plato).

Let rise to 50 and ferment for 14 days

Raised to 62 for a 3 day D Rest, then cooled 3 degrees per day down to 36 and lagered for 35 days.

Kegged and carbed to 2.4 volumes.

Full malty flavor with a hint of bread, balanced hop bitterness and flavor, smooth crisp finish.

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Old 12-01-2013, 03:02 PM   #2
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I'm doing this one today.

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Old 12-03-2013, 02:25 AM   #3
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Haha, I did this one Sunday as well, with minor variations (hops).

Didn't get the efficiency I wanted, but OG of 1.045 should work!

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Old 12-06-2013, 03:38 AM   #4
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I fell short on the OG too, but had a bit of DME laying around that was about what it needed, so I pitched that too. Pitched the yeast starter Monday afternoon and finally got visible activity Wednesday afternoon.

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Primary: 1. Belgian Wit 2. Pale ale 3.

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Kegged: 1. Shabak chair NWPA; 2. Blonde; 3. Kiss Yer Cousin Rye 4. Oktoberfest lager; 5. EMPTY 6. EMPTY

Bottled: 1. Blonde ale 2. 1.125 OG experiment 3. Chechen Rebel blackberry blonde ale 4. Arrogant Modified

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Old 12-17-2013, 05:12 PM   #5
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What was the gravity you were around when you started your D rest? Mine seems pretty high right now.

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Primary: 1. Belgian Wit 2. Pale ale 3.

Secondary: 1.
Kegged: 1. Shabak chair NWPA; 2. Blonde; 3. Kiss Yer Cousin Rye 4. Oktoberfest lager; 5. EMPTY 6. EMPTY

Bottled: 1. Blonde ale 2. 1.125 OG experiment 3. Chechen Rebel blackberry blonde ale 4. Arrogant Modified

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Old 12-17-2013, 05:18 PM   #6
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Quote:
Originally Posted by mpride1911 View Post
What was the gravity you were around when you started your D rest? Mine seems pretty high right now.
I believe it was around 1.020ish, it didn't drop much after the d rest for me.
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Old 12-24-2013, 10:41 AM   #7
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Looks like a good recipe. The FG of 1.015 has me a bit worried though as the style is supposed to be dry at the finish. DO you taste the resigual sugars? Thanks!

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Old 12-24-2013, 02:18 PM   #8
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It did finish higher than I anticipated, but I never remember thinking it was sweet. I think a couple things may have masked high fg: a bit higher co2 level, and some flavor hops. Also, if yeast fully attenuates, fg may be high but it won't seem as sweet as an underattenuated beer with a lower fg.

Ideally, I'd like it to have been around 1.012, but it ended up working well at this so I didn't complain much and judges score sheets seemed to think it was crisp still.

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Old 01-08-2014, 04:10 AM   #9
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Mine seemed to have stopped at 1.020 as well.

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http://www.facebook.com/CounterinsurgencyBrewing
Primary: 1. Belgian Wit 2. Pale ale 3.

Secondary: 1.
Kegged: 1. Shabak chair NWPA; 2. Blonde; 3. Kiss Yer Cousin Rye 4. Oktoberfest lager; 5. EMPTY 6. EMPTY

Bottled: 1. Blonde ale 2. 1.125 OG experiment 3. Chechen Rebel blackberry blonde ale 4. Arrogant Modified

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Old 03-15-2014, 03:08 AM   #10
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Quote:
Originally Posted by FlyDoctor View Post
Looks like a good recipe. The FG of 1.015 has me a bit worried though as the style is supposed to be dry at the finish. DO you taste the resigual sugars? Thanks!
WAAAAAY old, but digging this one up.

I think I read somewhere recently that some EU versions of Vienna Lager actually finish a little higher than our native US versions. So as long as you're not too high on the FG, you should be still within style.

Heck, just looked it up...the BJCP states: American versions can be a bit stronger, drier and more bitter, while European versions tend to be sweeter. Many Mexican amber and dark lagers used to be more authentic, but unfortunately are now more like sweet, adjunct-laden American Dark Lagers.
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