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#105 Vienna Fest
Won a 1st Round Silver 1997 AHA
| Brewer: | Olde Phenomian | Email: | wortsbrewing@cyberportal.net | |||||
| Beer: | #105 Vienna Fest | Style: | Vienna | |||||
| Type: | All grain | Size: | 5.0 gallons | |||||
| Color: |
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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 |
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| Mash: | 72% efficiency | |||||||
| Mash in with 12-1/2 Qts 138°F water and hold 30 min at 128 - 130°F; Add 4-1/2 Qts 205°F water to raise temp to 146°F, hold for 15 min.; Add heat and sacch at 150 to 152°F for 45 min.; Mash out at 165°F for 5min. |
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| Boil: | 75 minutes | SG 1.038 | 6.66 gallons | |||||
| 1 tsp Irish Moss Flakes (reconstituted in 1 cup cold water) at 30 min. remaining. |
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| 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.) |
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| Yeast: | Wyeast #2206 Bavarian Lager in "fermenting" starter. (~1 cup). Pitch at 64°F hold for 6 hours, to produce break. |
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| Log: | Rack off cold break & aerate to primary after 6 hours; Primary at 50°F for 22 days; Rack to 2ndary to clear for 5 days at 50°F; Rack to corny keg at carbonate to 2.3 vol CO2. Lager for 20 days. |
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| Carbonation: | Force carbonate to 2.3 vol CO2. | |||||||
| Tasting: | Very nice, toasty & caramel, flavors. | |||||||
Recipe posted 02/01/98.
