Vienna Lager Critique, Please.

[mblanks2]

After allot of research on this forum and some of the actual brewery websites that make good Vienna Lagers I have concocted a recipe that I would appreciate a critique of. I plan to brew 09.28.2014 and would really appreciate any CONSTRUCTIVE criticism that you are willing to provide. I DO realize that I'm taking the IBU's to the higher than normal range but it still fits into the category and I like more hoppy beers and I may even up this to the top of the range at 30 IBU's. The hop choices came from the hops used in Devils Backbones Vienna Lager.

Type: All Grain
Batch Size: 11.00 gal
Boil Size: 13.32 gal
Boil Time: 90 min
End of Boil Vol: 11.44 gal
Final Bottling Vol: 10.50 gal

Date: 21 Sep 2014
Brewer: Mblanks2
Equipment: My Equipment-11 Gallon Batch
Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %

10 lbs Vienna Malt (Briess) (3.5 SRM) Grain 1 45.5 %
7 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2 31.8 %
2 lbs 8.0 oz Munich 10L (Briess) (10.0 SRM) Grain 3 11.4 %
2 lbs Cara 45 (Dingemans) (47.0 SRM) Grain 4 9.1 %
8.0 oz Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 5 2.3 %
1.00 oz Northern Brewer [9.60 %] - Boil 90.0 min Hop 6 18.9 IBUs
1.00 oz Saaz [3.05 %] - Boil 30.0 min Hop 7 4.3 IBUs
1.00 oz Saaz [3.05 %] - Boil 15.0 min Hop 8 2.8 IBUs
4.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [1.70 oz] Yeast 9 -

Est Original Gravity: 1.051 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 26.0 IBUs
Est Color: 10.2 SRM

Mash Profile

Mash Steps
Protein Rest Add 8.75 gal of water at 129.1 F 122.0 F 30 min
Saccharification Heat to 148.0 F over 15 min 148.0 F 75 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Sparge: Fly sparge with 9.08 gal water at 168.0 F
Fermentation will be a normal lager primary of 52*F for 10 days and a d-rest to 65 over a 3 or 4 day period at which point I will rack to secondary for a 4 week lagering period at 33*F.

What do you think?

 

[estricklin]

i love it! I've been skipping the secondary on my lagers, but if you need to harvest the yeast or something that's understandable. Do you really need 4 packs of yeast for 10 gallons? 2 or 3 seems like it would be more than enough but I haven't checked it with a calculator.

It's definitely going to be a little hoppier than your average Vienna lager, but nothing crazy so I think your recipe is ok.

Good luck and let us know how it turns out!

 

[mblanks2]

I always use 4 packs for lagers without issue. Boil is occurring as I post. First use of my automated mash tun for the step mash which worked well. Only a few degree over shoot on temp. Pre-boil was supposed to be 13.32 gallons at 1.043. Got 13.5 at 1.046. Can't complain about that increase and can only attribute it to recirculation. Wort was crystal clear also. Can't wait to taste this one.