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Old 09-14-2008, 12:48 AM   #1
bradsul
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Recipe Type: All Grain   
Yeast: White Labs WLP830 (German Lager)   
Yeast Starter: 2L @ 1.040   
Batch Size (Gallons): 25L   
Original Gravity: 1.052   
Final Gravity: 1.012   
IBU: 25   
Boiling Time (Minutes): 90   
Color: 5   
Primary Fermentation (# of Days & Temp): 21 Days @ 50F   
Secondary Fermentation (# of Days & Temp): 31 Days @ 34F   
Tasting Notes: Very nice toasty flavour with a great malt background.   

This was my first lager attempt and I have to say it beat all my expectations. Everyone who has tried this beer has loved it. It has that great toasty flavour from the vienna malt and the hops bitterness nicely balances any sweetness that may be present making for a very drinkable beer.

For those who enjoy making them, this also qualifies as a SMaSH recipe.

Code:
Brad's Vienna Lager

BJCP Style and Style Guidelines
-------------------------------
03-A  European Amber Lager, Vienna Lager

Min OG:  1.046   Max OG:  1.052
Min IBU:    18   Max IBU:    30
Min Clr:    10   Max Clr:    16  Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (L):          25.00    Wort Size (L):     25.00
Total Grain (kg):         6.00
Anticipated OG:          1.052    Plato:             12.83
Anticipated SRM:           5.1
Anticipated IBU:          25.5
Brewhouse Efficiency:       70 %
Wort Boil Time:             90    Minutes

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 100.0     6.00 kg.  Vienna Malt                   Germany        1.037      3

Potential represented as SG per pound per gallon.

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 50.00 g.     Hallertauer                       Pellet   4.00  23.4  45 min.
 15.00 g.     Hallertauer                       Pellet   4.00   2.1  15 min.

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.00 Unit(s)Irish Moss                     Fining    10 Min.(boil) 


Yeast
-----
White Labs WLP830 German Lager


Mash Schedule
-------------
Mash Name: Vienna Lager Double Decoction

Total Grain kg:     6.00
Total Water Qts:   15.93 - Before Additional Infusions
Total Water L:   15.07 - Before Additional Infusions

Tun Thermal Mass:   0.00
Grain Temp:        23.28 C


                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
Protein                5     45    127     127   Infuse   135       15.07   2.51
Saccharification      45     60    150     150   Decoc    210        5.58   1.36 (Decoc Thickness)
Mash Out              20     15    168     168   Decoc    212        5.47   3.13 (Decoc Thickness)

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Total Water Qts:           15.93 - After Additional Infusions
Total Water L:             15.07 - After Additional Infusions
Total Mash Volume L:       19.08 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.

Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.
  • 2L starter, pitched at fermentation temperature
  • primary 21 days at 50F (no diacytel rest)
  • lager 31 days at 35F
  • carbonate to 2 volumes
The recipe is attached as a Promash Recipe file and also in BeerXML format as generated by the Promash conversion tool.
File Type: rec Brad's Vienna Lager.rec (26.8 KB, 415 views)
File Type: xml Brad's Vienna Lager.xml (3.7 KB, 458 views)
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Old 09-14-2008, 12:55 AM   #2
bradsul
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Use the same mash schedule as the main recipe in the OP.

Code:
Brad's Vienna Lager

Batch Size (L):          19.00    Wort Size (L):     19.00
Total Grain (kg):         4.56
Anticipated OG:          1.052    Plato:             12.83
Anticipated SRM:           5.1
Anticipated IBU:          25.5
Brewhouse Efficiency:       70 %
Wort Boil Time:             90    Minutes

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 100.0     4.56 kg.  Vienna Malt                   Germany        1.037      3

Potential represented as SG per pound per gallon.

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 38.00 g.     Hallertauer                       Pellet   4.00  23.4  45 min.
 11.40 g.     Hallertauer                       Pellet   4.00   2.1  15 min.

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.76 Unit(s)Irish Moss                     Fining    10 Min.(boil) 

Yeast
-----
White Labs WLP830 German Lager
The recipe is attached as a Promash Recipe file and also in BeerXML format as generated by the Promash conversion tool.
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Old 12-08-2008, 04:59 PM   #3
Tonedef131
 
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I dig your style, I have been thinking about making a vienna lager but was afraid that using only vienna malt might be plain. You have inspired me to try it anyway and see how it turns out.

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Old 12-08-2008, 05:07 PM   #4
blacklab
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Quote:
Originally Posted by Tonedef131 View Post
I dig your style, I have been thinking about making a vienna lager but was afraid that using only vienna malt might be plain. You have inspired me to try it anyway and see how it turns out.
Don't worry about it turning out plain. Vienna has a ton of flavor.

 
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Old 12-08-2008, 05:23 PM   #5
bradsul
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Quote:
Originally Posted by blacklab View Post
Don't worry about it turning out plain. Vienna has a ton of flavor.
+1 - Vienna has a fantastic toasty/malty flavour that works really well just on it's own. If you really want to put this beer over the top you can do a decoction mash, but it's definitely not necessary.
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Old 01-22-2009, 06:26 PM   #6
balto charlie
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Hey Bradsul I tried and loved your stout. I hope to make this one this week. A few Q's
1)Starter: how many days in advance did you start this before brewing?
2)For 2L how much extract did you use?
3)If you don't decoc mash I assume you recommend step infusion?? I was going to raise mash temp in pot, remove pot from stove and cover with sleeping bag, return to burner raise temps....etc

Thanks Charlie
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Old 01-22-2009, 07:51 PM   #7
bradsul
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Quote:
Originally Posted by balto charlie View Post
Hey Bradsul I tried and loved your stout. I hope to make this one this week. A few Q's
1)Starter: how many days in advance did you start this before brewing?
2)For 2L how much extract did you use?
3)If you don't decoc mash I assume you recommend step infusion?? I was going to raise mash temp in pot, remove pot from stove and cover with sleeping bag, return to burner raise temps....etc

Thanks Charlie
Glad to hear you liked the stout!

1. I usually do the starter 2 days ahead for fresh yeast, 3 days for older yeast.

2. I honestly can't remember but I like my starters to be 1.040 gravity, I just use promash to figure it out.

3. I use the decoction to generate the melanoidin flavours so if you don't want to do the decoction I would just do a single infusion mash since you won't get the flavours. You could use a method they use on scottish ales that I've heard works really well. Take the first 4L (1 gallon) or so of the first runnings and boil the heck out of it to reduce it down to 0.5L (1 pint) or so. That should build up some serious melanoidins as well I would think. I've not tried it myself but I've been thinking about it.

Cheers!
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Old 01-23-2009, 04:53 PM   #8
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Quote:
Originally Posted by bradsul View Post
Glad to hear you liked the stout!

1. I usually do the starter 2 days ahead for fresh yeast, 3 days for older yeast.

2. I honestly can't remember but I like my starters to be 1.040 gravity, I just use promash to figure it out.

3. I use the decoction to generate the melanoidin flavours so if you don't want to do the decoction I would just do a single infusion mash since you won't get the flavours. You could use a method they use on scottish ales that I've heard works really well. Take the first 4L (1 gallon) or so of the first runnings and boil the heck out of it to reduce it down to 0.5L (1 pint) or so. That should build up some serious melanoidins as well I would think. I've not tried it myself but I've been thinking about it.

Cheers!
Thanks. I can figure out the starte OG w/ brewsmith, I think. Now you have me thinking about decoc. I saw kaisers video. Well done but looks to be a long brew day. I guess multi step is for undermodified malt. Since Vienna is fully mod the only purpose is melanidons. If I do not decoc I guess I should add melanoidin malt?? crystal 20? about a lb or .5 kg

If I brew a decoc, and the wife has issues due to brew day length I sending her to you
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Old 01-23-2009, 05:43 PM   #9
bradsul
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Quote:
Originally Posted by balto charlie View Post
Thanks. I can figure out the starte OG w/ brewsmith, I think. Now you have me thinking about decoc. I saw kaisers video. Well done but looks to be a long brew day. I guess multi step is for undermodified malt. Since Vienna is fully mod the only purpose is melanidons. If I do not decoc I guess I should add melanoidin malt?? crystal 20? about a lb or .5 kg

If I brew a decoc, and the wife has issues due to brew day length I sending her to you
The melanoidin would work for sure, I wouldn't go for the crystal malt though, it will add the wrong flavours to your beer. As for how much melanoidin, I'm not sure, I've not used it. I know Jamil is big on it's use, if you can find some of his recipes I'm sure you can figure out a decent amount. The decoction is definitely a longer brew day, my triple decoction munich dunkel ran out to 8 hours. Fun day though.
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Old 01-23-2009, 06:33 PM   #10
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thanks, looks like folks use between .25-1 lb.
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