Embedded Files
Brew Method: All Grain
Style Name: Vienna Lager/Altbier
Boil Time: 60 min
Batch Size: 12 gallons
Boil Size: 13.75 gallons
Efficiency: 65% (brew house)
STATS:
Original Gravity: 1.044
Final Gravity: 1.011 (34/70) 1.011 (WY 1007)
ABV (standard): 4.3 (34/70) 4.3 (WY 1007)
IBU (tinseth): 29
SRM (daniels): 14
GRIST:
9 lb - Pilsner Malt (40%)
9 LB- Vienna Malt (40%)
3 LB- Munich Malt I (13.5%)
.75 lb - US - Braccionere - Munich Malt 40L (3.4%)
.5 LB- US- Midnight Wheat (2.2%)
HOPS:
1.0 oz - Tettnang, Type: Pellet, AA: 4.2, FWH
1.0 oz - Tettnang, Type: Pellet, AA: 4.2, Boil for 60 min
2.0 oz - Hallertau Mittelfruh, Type: Pellet, AA: 4.4,Boil for 30 min
2 oz - Hallertau Mittelfruh, Type: Pellet, AA: 4.4, Boil for 8 min
MASH GUIDELINES:
Infusion, Temp: 145 F, Time: 30 min, Amount: 11 gal
2) Temperature, Temp: 158 F, Time: 30 min
4) Fly Sparge, Temp: 159 F, Amount: 6.5 gal
Starting Mash Thickness: 2 qt/lb
OTHER INGREDIENTS:
1 g Calcium Chloride
3 ml Lactic Acid
YEAST:
Wyeast Labs German Ale 1007
Starter: Yes, 2.0L
Form: Liquid
Fermentation Temp: Pitched at 68° F fermenting at 60°
Fermentis SafLager 34/70 Weihenstephan Lager Strain.
Starter: No
Form: Dry
Fermentation Temp: 62 F for 10-14 Days
Lager: 2-3 weeks at 34 F.
PACKAGING:
KEG: CO2 2.5 Volumes
Notes
Notes
Both of these beers had blow offs in the fermentation chamber. The WY 1007 popped off the blow off tube twice and was still at high krausen 7 days into fermentation. I was a little surprised that the final gravity wasn't a touch lower but oh well.
Both of these beers are absolutely fantastic! I couldn't be happier with how they turned out. At 4.3% ABV they are quaffable, yet full of flavor! Unfortunately, the Altbier doesn't have the hoppiness to fit the style but it sure is tasty!
Vienna Lager
Appearance: Red to Copper, Fluffy white head, crystal clear.
Aroma: Malt forward, dark bread, toasty aroma. Low to none floral hop aroma but it is ever so slight, you really have to search for it.
Flavor: Malt forward with enough hops to keep everything balanced. Slight roastiness mid-late palate that combines really well with the clean fermentation character of the yeast.
Mouthfeel: Medium-light mouthfeel.
Altbier
Appearance: Red to Copper, Fluffy white head, crystal clear.
Aroma: Malty with a floral hop aroma but it is very light.
Flavor: Malt forward richness sticks out here. Bread, bread crusty flavor pairs nicely with the German Ale yeast.
Mouthfeel: Medium mouthfeel, creaminess that wants you going back for another sip.
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