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#105 Vienna Fest

Won a 1st Round Silver 1997 AHA

Brewer: Olde Phenomian (RJ) Email: wortsup@metrocast.net
Beer: #105 Vienna Fest Style: Vienna
Type: All grain Size: 5.0 gallons
Color:
19 HCU (~11 SRM)
Bitterness: 37 IBU
OG: 1.050 FG: 1.020
Alcohol: 3.9% v/v (3.0% w/w)
Water: Pre-boil (soft) sparge water then treat with lactic acid to 5.2 pH.
Grain: 7 lb. Belgian Pilsner
1 lb. Belgian aromatic
8 oz. German crystal 20L (2-row)
8 oz. German crystal 90L (2-row)
8 oz. Belgian Pilsner - Toasted
Mash: 72% efficiency
Mash in with 12-1/2 Qts 138F water and hold 30 min at 128 - 130F;
Add 4-1/2 Qts 205F water to raise temp to 146F, hold for 15 min.;
Add heat and sacch at 150 to 152F for 45 min.;
Mash out at 165F for 5min.
Boil: 75 minutes SG 1.038 6.66 gallons
1 tsp Irish Moss Flakes (reconstituted in 1 cup cold water) at 30 min.
remaining.
Hops: 1 oz. Tettnanger (4.4% AA, 45 min.)
1 oz. Styrian Goldings (4.7% AA, 30 min.)
1 oz. Saaz (3.3% AA, 15 min.)
Yeast: Wyeast #2206 Bavarian Lager in "fermenting" starter. (~1 cup).
Pitch at 64F hold for 6 hours, to produce break.
Log: Rack off cold break & aerate to primary after 6 hours; Primary at 50F
for 22 days; Rack to 2ndary to clear for 5 days at 50F; Rack to corny
keg at carbonate to 2.3 vol CO2. Lager for 20 days.
Carbonation: Force carbonate to 2.3 vol CO2.
Tasting: Very nice, toasty & caramel, flavors.

Recipe posted 08/18/01.