I'm getting DMS flavors in my ready-to-rack vienna lager that I can eith er attribute to a less than rolling 90 boil or a slow run-off into my plate chiller because of some clogging issues. It was my second 10 gallon batch, but my first 10 gallon lager and definately this recipe (below) has the most DMS pre-cursor I have ever brewed with.
These are all problems I will address in my next attempt.
What I'd like to know is...
1) What can be done post fermantation?
2) Will time fix this?
I plan on cold conditioning this for some time and perhaps use a clarifier.
(Nothing to lose now, right)
Recipie:
Vienna Lager
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
09-B German Amber Lager, Vienna Lager
Min OG: 1.046 Max OG: 1.052
Min IBU: 18 Max IBU: 30
Min Clr: 8 Max Clr: 12 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.00
Anticipated OG: 1.052 Plato: 12.81
Anticipated SRM: 11.8
Anticipated IBU: 23.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 12.00 Percent Per Hour
Pre-Boil Wort Size: 7.32 Gal
Pre-Boil Gravity: 1.042 SG 10.59 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
33.3 4.00 lbs. Pilsener Germany 1.038 2
25.0 3.00 lbs. Vienna Malt Germany 1.037 3
33.3 4.00 lbs. Munich Malt Germany 1.037 8
8.3 1.00 lbs. CaraMunich Malt Belgium 1.033 75
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.90 oz. Hallertauer Pellet 6.00 22.0 60 min.
0.30 oz. Hallertauer Pellet 6.00 1.5 10 min.
Yeast
-----
White Labs WLP838 Southern German Lager
__________________
These are all problems I will address in my next attempt.
What I'd like to know is...
1) What can be done post fermantation?
2) Will time fix this?
I plan on cold conditioning this for some time and perhaps use a clarifier.
(Nothing to lose now, right)
Recipie:
Vienna Lager
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
09-B German Amber Lager, Vienna Lager
Min OG: 1.046 Max OG: 1.052
Min IBU: 18 Max IBU: 30
Min Clr: 8 Max Clr: 12 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.00
Anticipated OG: 1.052 Plato: 12.81
Anticipated SRM: 11.8
Anticipated IBU: 23.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 12.00 Percent Per Hour
Pre-Boil Wort Size: 7.32 Gal
Pre-Boil Gravity: 1.042 SG 10.59 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
33.3 4.00 lbs. Pilsener Germany 1.038 2
25.0 3.00 lbs. Vienna Malt Germany 1.037 3
33.3 4.00 lbs. Munich Malt Germany 1.037 8
8.3 1.00 lbs. CaraMunich Malt Belgium 1.033 75
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.90 oz. Hallertauer Pellet 6.00 22.0 60 min.
0.30 oz. Hallertauer Pellet 6.00 1.5 10 min.
Yeast
-----
White Labs WLP838 Southern German Lager
__________________