A long long time ago, perhaps in March I purchased all the ingredients for a Vienna Lager, Partial Mash. I jammed all the ingredients in the fridge/freezer and just never got around to it. Now that my basement is a nice 75*F and I am out of my bottled big beers I am wondering if I can convert this to a Belgian Dark strong without repercussions. Oh also but all the grains are crushed in the same bag from my LHBS(so inseparable), and I lost my ability to lager efficiently.
This is 5.25 gallons, partial Mash.
I dont know where I got the recipe from.
4lbs Vienna Malt
3lb, 12 oz light dry extract
4oz crystal 80
1.2oz black patent.
1oz crystal @40
1oz crystal @20
Oktoberfest yeast(from october 2013 so quite old.)
I was thinking about changing to this, i know its messy.
4lbs vienna malt
4lbs LME
4lbs DME
2lbs Candi Sugar, will be home made, maybe slightly amberish.
8oz Special B
6.4oz Aromatic
4oz Caramunich
1.2oz black patent
4oz crystal 80
1.X oz Magnum@60
I have some Hallertau in the freezer I might through in late boil, but not necessary.
+The yeast that gives me the most dark fruit, figgy, plum, raisin tastes. guessing 530
This puts me at
S.G 1.100
ABV 11%
SRM 21
IBU 25
Any opinions?
ABV
This is 5.25 gallons, partial Mash.
I dont know where I got the recipe from.
4lbs Vienna Malt
3lb, 12 oz light dry extract
4oz crystal 80
1.2oz black patent.
1oz crystal @40
1oz crystal @20
Oktoberfest yeast(from october 2013 so quite old.)
I was thinking about changing to this, i know its messy.
4lbs vienna malt
4lbs LME
4lbs DME
2lbs Candi Sugar, will be home made, maybe slightly amberish.
8oz Special B
6.4oz Aromatic
4oz Caramunich
1.2oz black patent
4oz crystal 80
1.X oz Magnum@60
I have some Hallertau in the freezer I might through in late boil, but not necessary.
+The yeast that gives me the most dark fruit, figgy, plum, raisin tastes. guessing 530
This puts me at
S.G 1.100
ABV 11%
SRM 21
IBU 25
Any opinions?
ABV
