blacklab
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Safale 05
- Yeast Starter
- nope
- Additional Yeast or Yeast Starter
- nope
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.047
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 24.44
- Color
- 7.6
- Primary Fermentation (# of Days & Temp)
- 14 days at 65
- Secondary Fermentation (# of Days & Temp)
- 21 days at 40
- Additional Fermentation
- nope
- Tasting Notes
- Yum.
[size=+2]Viva Vienna Lager![/size]
[size=+1]3-A Vienna Lager[/size]
Size: 5.5 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 157.03 per 12.0 fl oz
Original Gravity: 1.047 (1.046 - 1.052)
|===========#====================|
Terminal Gravity: 1.012 (1.010 - 1.014)
|===============#================|
Color: 7.6 (10.0 - 16.0)
|=#==============================|
Alcohol: 4.64% (4.5% - 5.7%)
|=========#======================|
Bitterness: 24.44 (18.0 - 30.0)
|================#===============|
[size=+1]Ingredients:[/size]
9.0 lbs Vienna Malt
1.0 lbs Crystal Malt 10°L
0.25 lbs Cara-Pils® Malt
1 oz Glacier (8.5%) - added first wort, boiled 60 min
.5 oz Goldings (5.0%) - added during boil, boiled 5 min
.5 oz Goldings (5.0%) - added during boil, boiled .1 min
2 ea Fermentis US-05 Safale US-05
Mash at 152 for 60 minutes. I let this cold condition in the fridge for three weeks before trying a pint. It was OK and drinkable at three weeks. At two months(pictured below), it is excellent. It's maltier than your typical Negra Modelo but very crisp and refreshing. I was originally going to use SF lager yeast, but didn't get it together by brewday, so just used the 05. Next time I would eliminate the carapils as recommended by the_bird, for greater attenuation. However, even with the cara malts, it cleared up very nicely, probably due to the extended cold conditioning. SWMBO and my buddies really liked it - I hope you do as well.
Cell pic, but you get the idea:
[size=+1]3-A Vienna Lager[/size]
Size: 5.5 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 157.03 per 12.0 fl oz
Original Gravity: 1.047 (1.046 - 1.052)
|===========#====================|
Terminal Gravity: 1.012 (1.010 - 1.014)
|===============#================|
Color: 7.6 (10.0 - 16.0)
|=#==============================|
Alcohol: 4.64% (4.5% - 5.7%)
|=========#======================|
Bitterness: 24.44 (18.0 - 30.0)
|================#===============|
[size=+1]Ingredients:[/size]
9.0 lbs Vienna Malt
1.0 lbs Crystal Malt 10°L
0.25 lbs Cara-Pils® Malt
1 oz Glacier (8.5%) - added first wort, boiled 60 min
.5 oz Goldings (5.0%) - added during boil, boiled 5 min
.5 oz Goldings (5.0%) - added during boil, boiled .1 min
2 ea Fermentis US-05 Safale US-05
Mash at 152 for 60 minutes. I let this cold condition in the fridge for three weeks before trying a pint. It was OK and drinkable at three weeks. At two months(pictured below), it is excellent. It's maltier than your typical Negra Modelo but very crisp and refreshing. I was originally going to use SF lager yeast, but didn't get it together by brewday, so just used the 05. Next time I would eliminate the carapils as recommended by the_bird, for greater attenuation. However, even with the cara malts, it cleared up very nicely, probably due to the extended cold conditioning. SWMBO and my buddies really liked it - I hope you do as well.
Cell pic, but you get the idea: