Vienna eBIAB v2

I think this is beer 7 of 12?  it’s hard to keep track!  this is a beer i have brewed a bunch of times and i always really enjoy it but it has never really done well in competition.  i have tweaked it a little here and there and used a few different yeasts.  i wanted to give it one more try with best malz mixed with southern german to see how it goes.  it is based off of an interview with the head brewer at devils backbone about their vienna lager.

Recipe Info

Recipe: vienna ebiab 1
Style: Vienna Lager 7A BJCP 2015
Date: 08-15-2016

Recipe

Guideline Min

Guideline Max

OG

1.054

1.048

1.055

FG

1.011

1.010

1.014

Color

10.6

9.0

15.0

ABV

5.6

4.7

5.5

IBU

28.0

18.0

30.0

Brewery Info

Efficiency: 70 %
Attenuation: 80 %

Mash Info

Weight: 14.1 Lbs
Thickness: 1.85 Qt per Lb
Deadspace: 2.5 G
Strikewater: 9.02 G
Volume: 10.15 G
Temp: 145.0 F

Boil Info

Kettle Gravity: 1.045
Predicted Mash Run-off: 7.75 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 6.5 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

6.250 Lb

44.0 %

Pilsen (BestMälz)

78.3

1.5

6.000 Lb

43.0 %

Vienna (BestMälz)

76.1

4.1

1.000 Lb

7.0 %

Munich (BestMälz)

76.1

7.6

0.750 Lb

5.0 %

Caramunich I (Weyermann)

73.0

19.5

0.100 Lb

1.0 %

Midnight Wheat Malt

0.0

550.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.7 Oz

Northern Brewer (US)

10.6

60 mins

Boil

23.0

1.0 Oz

Saaz

3.8

15 mins

Boil

6.0

Yeast

Amount

Name

1.000 unit

German Lager White Labs WLP830

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.44

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

66

3

21

68

89

46

Sparge

0

0

0

0

0

0

Final

92

4

29

94

124

64

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 9.000 G
Percent RO / Distlled: 0 %
Water Used: 9.000 G

Mash Water Adjustments

Gypsum: 4.0 g
Calcium Chloride: 4.0 g
Lactic Acid: 4.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 0.000 G
Percent RO / Distlled: 0 %
Water Used: 0.000 G

Sparge Water Adjustments

Notes

I ended up using WY2308 for this beer.

mash schedule was 145F 30 min
158F 45 min
168F 10 min

3 weeks at 50F, 5 weeks of lagering at 35F

8/23/16 1.6L starter of WY2308
8/25/16 normal brewday.  used hard sided basket in colorado brew system for 2nd time.  no issues but a little high on OG.
8/26/16 slow bubbling with very small kreusen
8/27/16 thin kreusen and steady bubbling
8/28/16 1/4″ kreusen and steady bubbling
8/29/16 ditto
9/3/16 ~5 sec between bubbles
9/4/16 ditto
9/5/16 ditto
9/8/16 looks done
9/15/16 racked to keg for lagering
FG 1.014 pH 4.35
some sulfur in the nose.  maybe a little diacetyl?  low and level and lagering should clear it up.  malt character is nice.  hop level is good.  some ferment issues but hopefully lagering will clear this up.
10/9/16 gelatin added
10/11/16 racked to serving keg.  carb’d targeting 2.5 volumes.

as always, i really like this beer.  it is super drinkable.  malty enough to be interesting but not over the top.  hop character is really nice.  very clean.  i could drink a LOT of this.  sadly, judges just never seem like it.  I think out of 6 or so comp entries it has placed once.  it seems the comments are usually that it lacks malt character.  so i think for nhc i will have to change things up on this beer significantly.  sad face.  here are my sheets from the skirmish on this beer:

v_dp2mv_dp1m

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