Vienna
- Simple Amber Vienna
- Charlie's Vienna (all-grain)
- Vienna Velvet (all-grain)
- SIMPLE AMBER VIENNA (lager)
From :Jack T. Goral (goral@oxygen.aps1.anl.gov)
- 6.3 lb unhopped Amber malt extract (Nortwestern, LaGrange shop)
- 2.0 oz hop pellets (Nugget,11.1% alpha, 20 min)
- 1.0 oz hop pellets - flavor (Willamette, 4.0% alpha, 10 min)
- 1.0 oz hop pellets - aroma (Willamette, 4.0% alpha, 2 min)
- Wyeast #2112 (California lager)
- Brewers Notes
- >1.Starter: Wyeast (lager, 2 days before, only original starter)
- 2.Boil water and cool with a chiller (~3 gallon), move chiller
up & down to aretate.
- 3.Add malt extract exept hop pellets and yeast and bring to boil.
- 4.Add hop pellets, heat to boiling, watch for the foam, stir for
20 min.
- 5.Last 10 min. boil with flavor hops.
- 6.Last 2 min. boil with aroma hops.
- 7.Mix the wort with water in the fermenter, check temperature
to be 60-70 F, use chiller if needed, move chiller up & down
to aretate.
- 8.Mix yeast starter with wort, cover with the lid, insert air lock,
wait for fermentation to start.
- 9.Move the fermenter to the ~50 F place (garage) for fermentation.
- 94/05/22 temp. in garage still ok ~50-60F
- 94/05/22 bottled at special gravity=1,008, will be good
- 94/05/12 racked at special gravity=1,010
- Charlie's Choice Vienna
David Miller (mill0169@gold.tc.umn.edu)
- German malts:
- 8.5# 2-row pilsner
- .5# Vienna,
- .25# light crystal
- .25# dark crystal.
- British:
- .25# light crystal
- .25# dark crystal
- 2 oz US chocolate
- 8 oz US Special Roast
- Hallertauer plugs:
- 1.5oz at 60 min
- 1 oz at 40 min
- .5 oz in primary
- Saaz pellets:
- .75 oz at 20 min
- .25 oz at finish
- 1 tsp carageenan at 10 min
- German ale yeast (bottle recultured), Superior dry lager yeast
- Mash at 144 for 30 min, 154 for 1 hour, 166 for 30 min.
My extraction seems a bit low.
- o.g. 1.046 f.g. 1.010
- This recipe worked extremely well as demonstrated by how quickly the beer
disappeared. In my experience this type of malt flavor is not found in
commercial beers, or in extract brews. The beer is a touch dark for a Vienna
but has a lovely reddish glow. Due to using a new ten gallon fermenter I was
nervous as too whether my yeast was active and so added the dry lager yeast.
When I rebrew this beer I will try the Wyeast bavarian lager yeast.
- Rates:****
- Vienna Velvet
From: Steve Farrell, (sfarrell@kc.rr.com)
Ingredients for 5 gallons:
- 5 pounds Briess 2 row malt
- .48 pounds Cara- Pils
- 3.5 pounds Munich (german) Malt(90L)
- 1.50 ounces Hallertauer Hersbrucker Hops, 3.9% Alpha
- White Labs German
- OG: 1.048- FG: 1.010
- Step Mashing
Mash in grains at 125.5F and hold for 20 minutes.
Raise temperature to 144F and hold for 20 minutes.
Raise temperature to 154F and hold for 20 minutes.
Raise temperature to 162F and hold for 30 minutes.
Add Sparge water at 172F and collect wort.
Bring wort to a boil, and add one ounce Hallertauer Hersbrucker hops.
Boil for 90 Minutes turn off heat and add..50ounce
Hallertauer Hersbrucker hops Let steep while
Whirlpooling wort to drop out solids. Cool wort to 65-
68F and pitch yeast. Ferment for 5 to 7 days at 65-68f. Transfer
to a secondary fermenter, and ferment an additional 7 day. Drop
the temperature to 45f for final 2 days of secondary conditioning.
Bottle or keg. Age 5 to 7 days before serving.
- Rates:****
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