Hey all! It's fall time so that means I have time to brew again, and for me that means Vienna Lager
I made a thread earlier inquiring about how much color creation could I expect from performing a triple decoction mash on a grain bill that is supposed to nominally have an SRM of 5.6, so to answer the question, I decided to just go for it!
So here is the recipe.
9 lbs------ Vienna Malt (Weyermann)------(3.0 SRM)--85.7%
1 lbs------ Borlander Munich Malt (Briess)--(10.0 SRM)-9.5%
8.0 oz----- Carafoam (Weyermann)--------(2.0 SRM)--4.8%
1.50 oz-----Saaz-[3.75 %]---Boil-60.0-min-20.9-IBUs
0.75 oz-----Saaz-[3.75 %]---Boil-30.0-min-8.0--IBUs
0.50 oz-----Saaz-[3.75 %]---Boil-0.0--min-0.0--IBUs
2.00 Items--Whirlfloc Tablet (Boil 15.0 mins)
1.0 pkg----Southern German Lager (White Labs #WLP838) 3.5 Liter Starter
It had an estimated SRM of 5.6 for a 5.5 gallon batch. When I did my decoctions I brought them up to 155 for 15 minutes before boiling them for 30 minutes each. Except the last decoction after the sach rest which I pulled the liquid part and boiled it for 40 minutes to try and create more color!
While the wort was cooling and separating from the proteins it looked a very nice dark red color, I am very excited to see what this beer looks like after it clears!
Oh also, small apartment kitchen brewing is underated, I mean how else can you sit on the couch and watch futurama while you are boiling your decoctions? Oh, and it only took like 12 hours from start to clean up, to pitch haha.
On a secondary note, a 20 gallon plastic tub filled with 40 lbs of ice can really chill down the wort in my kettle quite quickly!
I made a thread earlier inquiring about how much color creation could I expect from performing a triple decoction mash on a grain bill that is supposed to nominally have an SRM of 5.6, so to answer the question, I decided to just go for it!
So here is the recipe.
9 lbs------ Vienna Malt (Weyermann)------(3.0 SRM)--85.7%
1 lbs------ Borlander Munich Malt (Briess)--(10.0 SRM)-9.5%
8.0 oz----- Carafoam (Weyermann)--------(2.0 SRM)--4.8%
1.50 oz-----Saaz-[3.75 %]---Boil-60.0-min-20.9-IBUs
0.75 oz-----Saaz-[3.75 %]---Boil-30.0-min-8.0--IBUs
0.50 oz-----Saaz-[3.75 %]---Boil-0.0--min-0.0--IBUs
2.00 Items--Whirlfloc Tablet (Boil 15.0 mins)
1.0 pkg----Southern German Lager (White Labs #WLP838) 3.5 Liter Starter
It had an estimated SRM of 5.6 for a 5.5 gallon batch. When I did my decoctions I brought them up to 155 for 15 minutes before boiling them for 30 minutes each. Except the last decoction after the sach rest which I pulled the liquid part and boiled it for 40 minutes to try and create more color!
While the wort was cooling and separating from the proteins it looked a very nice dark red color, I am very excited to see what this beer looks like after it clears!
Oh also, small apartment kitchen brewing is underated, I mean how else can you sit on the couch and watch futurama while you are boiling your decoctions? Oh, and it only took like 12 hours from start to clean up, to pitch haha.
On a secondary note, a 20 gallon plastic tub filled with 40 lbs of ice can really chill down the wort in my kettle quite quickly!