All-Grain - Revvy's Vienna Lager

**Revvy** · 11-19-2009, 03:00 PM

Recipe Type: All Grain
Yeast: Saflager s-23 or favorite
Yeast Starter: n/a for dry
Batch Size (Gallons): 5
Original Gravity: 1.051
Final Gravity: 1.010
IBU: 23.5
Boiling Time (Minutes): 60
Color: 12.7
Primary Fermentation (# of Days & Temp): 30 @ 55F
Secondary Fermentation (# of Days & Temp): 30 @ 35F
Tasting Notes: Tastes great.

This Vienna netted me an honorable mention in the Bjcp sponsored Michigan Renaissance Festival's "Beer Baron's Brew Brawl, 2009."

Grain

Amount Item Type % or IBU
8 lbs Vienna Malt (3.5 SRM) Grain 84.21 %
1 lbs Caramunich Malt (56.0 SRM) Grain 10.53 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.26 %

Hops
38.30 gm Hallertauer [4.80 %] (60 min) Hops 23.5 IBU

Yeast
1 Pkgs SafLager West European Lager (DCL Yeast #S-23) Yeast-Lager
(Or use your favorite lager yeast)

Mash Name: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9.50 lb

Mash @ 154.0 F/60 minutes (Add 11.88 qt of water at 165.9.)

Sparge Water@ 168 (4.42 gal)

Primary Fermentation: 30 Days @ 55F
(D-rest 72 hours before switching to secondary and lagering)
Secondary Fermentation: 30 Days @ 35F

(But lager how you normally prefer)

Info

Measured Original Gravity: 1.051 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.37 %
Bitterness: 23.5 IBU
Calories: 43 cal/pint
Est Color: 12.7 SRM

ohiobrewtus · 11-19-2009, 03:03 PM

Looks nice! What's the ferment temp and how long did you lager it (and at what temperature)?

**Revvy** · 11-19-2009, 03:09 PM

Quote:

Originally Posted by ohiobrewtus

Looks nice! What's the ferment temp and how long did you lager it (and at what temperature)?

Primary Fermentation (# of Days & Temp): 30 Days @ 55F
(D-rest 72 hours before switching to secondary and lagering)
Secondary Fermentation (# of Days & Temp): 30 Days @ 35F

(But lager how you normally prefer)

Thanks, It's pretty tasty. I'm going to be brewing a 10 gallon batch with a buddy in the next couple weeks, we were both given sacks of vienna at "Teach a Friend to Homebrew Day." So it seemed perfect to dig this up.

The recipe was created while listening to this Basic Brewing episode;

Quote:

December 29, 2005 - Vienna Lagers
We talk to Chris Colby of Brew Your Own magazine about Vienna Lagers, a style favored south of the border. Chris takes us through the style and how to make great Vienna lagers at home.

Click to listen-MP3

There's also some good articles as well.

http://www.byo.com/component/resource/article/1935-vienna-lager-tips-from-the-pros

http://www.byo.com/component/resource/article/1597-vienna-lager-in-exile

**Pappers_** · 11-19-2009, 03:17 PM

Hey friend. Do you have a temp controlled fermentation chiller or how do you control the temps for fermentation? Thanks,

**Revvy** · 11-19-2009, 03:25 PM

Quote:

Originally Posted by Pappers

Hey friend. Do you have a temp controlled fermentation chiller or how do you control the temps for fermentation? Thanks,

No, I just "ghetto lagered" this. I fermented it in the storage cupboard of my loft's garage, then lagered it at a friends for a month.

**Pappers_** · 11-19-2009, 03:28 PM

Quote:

Originally Posted by Revvy

No, I just "ghetto lagered" this. I fermented it in the storage cupboard of my loft's garage, then lagered it at a friends for a month.

Yeah, I've not done lagers because my temp control is similar - based on the basement, garage or swamp cooler. Hmmm the garage might be ok, but at this time of year it might be dropping down to the lower range of the lager yeast . . . . will need to explore this.

Thanks!

**Revvy** · 11-19-2009, 03:36 PM

Quote:

Originally Posted by Pappers

Yeah, I've not done lagers because my temp control is similar - based on the basement, garage or swamp cooler. Hmmm the garage might be ok, but at this time of year it might be dropping down to the lower range of the lager yeast . . . . will need to explore this.

Thanks!

I just sort of discovered last winter that my garage storage area was actually pretty cool to downright cold as the winter progressed, So I actually did a bunch of lagers after this where I didn't bother taking it to a friend's fridge to lager. I just racked them to secondary and put them back in there, it wasn't in the 30's but more like 40's, dipping deeper at night. And they all turned out great.

There is a good thread about that here' http://www.homebrewtalk.com/f163/lagering-outside-134652/

ohiobrewtus · 11-19-2009, 03:39 PM

Ya know, I skimmed the recipe twice and still didn't see the lager temps so I asked. Right there in front of me the whole time. DOH!

**Revvy** · 11-19-2009, 03:41 PM

Quote:

Originally Posted by ohiobrewtus

Ya know, I skimmed the recipe twice and still didn't see the lager temps so I asked. Right there in front of me the whole time. DOH!

It's been awhile since I added a recipe to the database, and it seems to me the fields have changed in the last couple years. So I wasn't sure I typed it in to begin with.

skyzo · 12-14-2009, 01:31 AM

Hey Revvy, I've been dying to make a lager, but haven't had the chance for the last few months, so this coming weekend I'll finally have some time to brew something and this looks awesome. But the only thing, I'm not set up for AG just quite yet (soon), and wanted to brew this. So I threw together an extract recipe based on some ingredients I already have, and I think it looks alright, but what do you think?

5lb Extra Light DME
.5lb caravienne
.5lb crystal 60l
1.3oz Tettanger (60 min)
and some S-23.

Also, did you just pitch one packet of the dry yeast in the cooled wort?
Thanks