During harvest season, the days start getting shorter and the lagers start getting darker. We love a nice, malty, well-balanced lager. This month’s recipe is a Vienna Lager featuring some high-kilned malts to bring forward some fresh baking flavours and aromas while remaining thirst-quenching and easy drinking. This isn’t your father’s Old Vienna Lager!
Vital Statistics:
ABV: 5.1% SRM: 10 IBU: 20 OG: 1.051 FG: 1.013
Ingredients:
|
Malt Penhold Pilsner – Red Shed (73.5%) |
19L Batch Brewhouse Efficiency: 72% |
10hL Batch Brewhouse Efficiency: 85% |
|
Volume of Mash Water: 12L |
Volume of Mash Water: 515L |
|
|
Volume of Sparge Water 19L |
Volume of Sparge Water 730L |
|
|
Amount in KG |
Amount in KG |
|
|
3.20 |
145 |
|
|
Kananaskis - Red Shed (25.5%) |
1.10 |
50 |
|
Black Bird - Red Shed (1%) |
0.05 |
2.20 |
|
Hops |
Addition Time |
IBU |
19L Batch |
10hL Batch |
|
Amount in KG |
Amount in KG |
|||
|
Tettnang AA 4.5% |
60 Minutes |
15.5 |
0.028 |
1.355 |
|
Willamette AA 5.5% |
10 Minutes |
4.5 |
0.019 |
0.910 |
Yeast: Escarpment Labs Autobahn Lager
Strike Water Temperature: 74°C
Water Profile: Cologne, Germany
Mash Rest Temperature: 67°C
Mash pH: 5.4-5.5
Brewing Process:
Mash:
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Heat strike water to 74c
-
Add all malt and brewing salts to strike water
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Adjust mash ph with appropriate acid to reach desired brewing target
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Mash rest temp 67c for 1 hour. Confirm with iodine test
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Mash out at 78c, hold for 20 mins with vorlauf if possible
Sparge:
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Sparge the mash with water acidified to a pH between 5.2 and 5.5.
Boil:
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Boil target volume of wort. Length 70 min
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Add Tettnang at 60 min
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Add Williamette and Whrilfloc or Irish Moss at 10min
Cooling:
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Rapidly cool the wort with an ice bath or through a heat exchanger
-
Add lightly diluted Yeast Lightening
Fermentation:
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Collect cooled wort into fermentation vessel
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Add oxygen through carb stone or by rapidly shaking volume
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Pitch Escarpment Autobahn Lager at 10c
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On day 2 step temp to 11c
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On day 3 step temp to 12c
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Allow beer to ferment until 5 days of same gravity reading
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Once beer is terminal, drop temp by 2 degrees every day until you have reached 0c
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Scrub as much yeast and other protein out of fermentor
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Allow to lager between 4 and 6 weeks.
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Proceed to packaging in either canning, bottling or kegging
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Enjoy this beer at 2.6 volumes of CO2