I have brewed this style many times and I want to try some tweeks before NHC. My last attempt was good but it used the Bock yeast and finished a bit sweet. It did OK in competitions but did better when I entered it as Marzen. This time I used German Lager to try and dry the beer out a bit and I upped the bitterness just a little. The other piece I’m looking at is that the caramel malt is pretty hight at 11% so if the beer is still too sweet / caramelly I will likely adjust that.
Recipe: vienna 3v 2
Style: Vienna Lager 7A BJCP 2015
Date: 07-06-2017
|
Recipe |
Guideline Min |
Guideline Max |
|
|
OG |
1.053 |
1.048 |
1.055 |
|
FG |
1.012 |
1.010 |
1.014 |
|
Color |
11.1 |
9.0 |
15.0 |
|
ABV |
5.4 |
4.7 |
5.5 |
|
IBU |
30.0 |
18.0 |
30.0 |
Brewery Info
Efficiency: 71 %
Attenuation: 78 %
Mash Info
Weight: 14.062 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.39 G
Volume: 7.52 G
Temp: 150.0 F
Boil Info
Kettle Gravity: 1.043
Predicted Mash Run-off: 5.13 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G
Fermentables
|
Weight |
% by Weight |
Name |
Yield |
SRM |
|
5.500 Lb |
39.0 % |
CHÂTEAU PILSEN 2RS |
81.0 |
1.5 |
|
5.500 Lb |
39.0 % |
Vienna Malt (Weyermann) |
79.0 |
3.4 |
|
1.500 Lb |
11.0 % |
Caraamber/Biscuit (Weyermann) |
80.1 |
36.0 |
|
1.500 Lb |
11.0 % |
Munich II (Weyermann) |
82.2 |
8.5 |
|
0.062 Lb |
0.0 % |
Midnight Wheat Malt |
0.0 |
550.0 |
Hops
|
Weight |
Name |
AAU |
Time |
Use |
IBUs |
|
0.7 Oz |
Magnum |
12.0 |
60 mins |
Boil |
24.0 |
|
1.0 Oz |
Tettnang (Tettnang Tettnager) |
4.0 |
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: 5.43
|
Ca |
Mg |
Na |
Cl |
So |
Bicarbonate |
|
|
Water |
7 |
3 |
21 |
30 |
24 |
30 |
|
Mash |
104 |
3 |
21 |
146 |
99 |
30 |
|
Sparge |
104 |
3 |
21 |
146 |
99 |
30 |
|
Final |
178 |
5 |
36 |
250 |
170 |
51 |
|
Target |
75 |
0 |
0 |
0 |
0 |
0 |
Mash Water
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G
Mash Water Adjustments
Gypsum: 3.3 g
Calcium Chloride: 5.9 g
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.500 G
Percent RO / Distlled: 0 %
Water Used: 5.500 G
Sparge Water Adjustments
Gypsum: 2.8 g
Calcium Chloride: 5.0 g
Notes
150f 60 mins
168f 10 mins
2 weeks 50f
2 day raise to 60
Hold through 3 weeks
4 weeks lagering
Carb to 2.5 volumes
7/28/17 normal 3V brewday. no issues. pitched harvested yeast from festbier. ~250mL of slurry. after a week in the fridge it was ~100mL of packed yeast.
7/29/17 8 am no bubbling
8 pm nothing 🙁 need to pitch more yeast next time?
7/30/17 thin kreusen & slow steady bubbling
7/31/17 1/2″ kreusen slow steady bubbling
8/4/17 ”
8/6/17 ~3 sec 1/2″ kreusen
8/11/17 ~3 kreusen dropped. shook fermenter since d-rest temp rise had started.
8/12/17 ~5 sec
8/13/17 ”
8/19/17 no activity
8/20/17 FG 1.012
wow. really nice beer. very clean. a bit hoppy both flavor and bitterness but should be really good after some lagering. promising. put in lagering fridge
9/24/17 pretty clear but not crystal so added gelatin. tasting good
9/28/17 moved to keezer and forced carbed overnigh
comparison of mine vs great lakes eliot ness
aroma: very similar. mine leads with bready and generic sweet malt notes. low level herbal hops. great lakes has a bit of caramel.
appearance: very similar. GL is a bit darker but close.
flavor: sadly GL is showing age with oxidation. underlying you can tell they are similar but GL has unpleasant caramel notes.
mouthfeel: similar
OI: mine is pretty damn spot on. i woudn’t change a thing.