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Vienna
Recipe Notes:
John McGill submits this winning recipe from the September competition. John brewed a 10 gallon batch - I have scaled it down to the typical 5 gallon batch.
Recipe Specifications
| Batch Size (Gal): |
5 |
| OG: |
1.053 |
| FG: |
1.012 |
| SRM: |
11 |
| IBU: |
26 |
| Boil Time imin) |
90 |
| Efficiency (%) |
85 |
Grains & Adjuncts
| Grain | Amt | Pct |
|---|
| Munich Malt |
4.375 lbs |
47.6% |
| Pale Malt(2-row) |
3.25 lbs |
35.4% |
| Melanoidin Malt |
0.563 lbs |
6.1% |
| Toasted Malt(2-row) |
0.438 lbs |
4.8% |
| Cara-Pils Dextrine Malt |
0.438 lbs |
4.8% |
| Crystal 150L |
0.125 lbs |
1.4% |
Hops
| Hop Name | Amt | AA (%) | Time (min) |
|---|
| Perle (pellet) |
0.43 |
6.7 |
75 |
| Hallertau (pellet) |
0.43 |
4.5 |
75 |
| Hallertau (pellet) |
0.43 |
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4.5 |
| 2 |
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Yeast
Wyeast 2042 Danish lager
Process Details
Rest 30 min at 95F, raise to 122°F. Rest 30 min, raise to 154°F. Rest 60 min, mashout and sparge at 168°F
Fermentation Details
6 days @ 52°F, 14 days @ 35°Fbrought up to 64°F for diacetyl rest for 36 hr.
Brewers Notes
Notes: After 6 days in the primary beer was transferred to secondary and temp reduced 3°F a day until reaching 33°F After 14 days beer transfered to two 5 gal kegs and
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