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Johann Lager

Basic Vienna lager, brewed with mostly Vienna malt.

I love the flavor of Vienna malt. Why reduce it to the level of a specialty malt for a Vienna lager? I bought a 55-lb sack of German Vienna malt, so I'll be using it as a base malt for some Vienna lagers, Oktoberfests and Bocks over the next couple months.

Brewer: John Albert Email: -
Beer: Johann Lager Style: Vienna
Type: All grain Size: 5.5 gallons
17 HCU (~10 SRM)
Bitterness: 26 IBU
OG: 1.054 FG: 1.016
Alcohol: 4.9% v/v (3.8% w/w)
Water: 5 gallons of regular Chicago water, augmented with 3 gallons of distilled water.
Grain: 112 oz. German Vienna
16 oz. German Munich
1.5 oz. Carafa II
24 oz. Dextrine malt (Cara-Pils)
4 oz. Belgian CaraMunich
16 oz. Belgian Pilsner
Mash: 75% efficiency
Mash-in: (Assuming a start temp of 70 F): Add 13 qts. of 140.0F water to bring the mash up to 130F for a protein rest (1.20 water/grain ratio) Hold for 30 minutes.

Conversion: Add 5.6 qts of boiling water (212F) to bring the mash up to a 152F saccharification rest (1.72 water/grain ratio). Perform a conversion test using a drop of iodophor sanitizer on a white saucer of wort. When the wort tests negative for starch, proceed to mash-out.

Mash out: Add 8.9 qts. boiling water to reach a mash-out temperature of 170F (2.55 water/grain ratio). Sparge with enough 168F water to obtain 6 gallons of wort.
Boil: 90 minutes SG 1.049 6 gallons
Hops added at 60 and 30 minutes before flame-out.
Hops: 14g Hallertauer (3.8% AA, 60 min.)
14g Tettnanger (4.8% AA, 60 min.)
14g Hallertauer (3.8% AA, 30 min.)
14g Tettnanger (4.8% AA, 30 min.)
Yeast: Wyeast #2633 Octoberfest lager blend.
Log: Ferment for 2-3 weeks at 65F, then remove to room temperature for 3-5 days for a diacetyl rest. Re-refrigerate and cold-crash to 35F. Lager for 2 or more months at 35F.
Carbonation: Shoot for 3.5 volumes of CO2.

Recipe posted 12/15/10.