Very nice Vienna Lager. Next time will make 50 L. Tastes unbelievable from a keg.
|Type:||All grain||Size:||23 liters|
|Alcohol:||5.2% v/v (4.1% w/w)|
|Grain:||3kg American 2-row
300g Wheat malt
500g American Vienna
500g American Munich
300g American crystal 40L
400g Belgian CaraMunich
40g American black patent
Heat Water to 54°C and add with grains (except Black) to mash tun Hold for 20 mins
Take off a third of the mash and heat to 72°C and hold for 20 mins
Bring to a boil, stirring regularly for 15 mins.
Add back to the origional mash to achieve a temperature of 66°C
Hold for 30 mins
(stir) Take off a quarter of the mash and boil for 15 mins
Add back to the origional mash to achieve a temperature of 72°C
Add Black Patent Malt to the mash
Hold for 15 mins
|Boil:||90 minutes||SG 1.076||16 liters|
|20g 1 Stick of Fresh Vanilla
30g Juice of 1 Lemon
5g Irish Moss
|Irish Moss added with 15 to go.
Juice of 1 lemon with 15 to go
1 stick of fresh Vanilla at 0 mins, leave in fermenter during primary.
|Hops:||29.0g Hallertauer Mittelfruh (4.5% AA, 60 min.)
21.6g Saaz (4.0% AA, 15 min.)
10g Saaz (aroma)
|Yeast:||WYeast 2565 - Kolsch. Starter at 1.040 for 4 days.
|Log:||Primary 20°C for 10 days.
Secondary for 2 weeks at 20°C, adding isinglass. (Lager if you have a fridge for it!)
|Carbonation:||2.4 volumes||Keg: 10.8 psi @ 4°C|
|Kegged: Force Carbonated to 2.4 CO2 Units.
Can't say enough about this beer. Hard to believe it went out of fashion in the 1900's!
Recipe posted 01/12/04.