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07A1. Vienna Lager

182 calories 19 carbs
Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Monday August 21st 2017
1.055
1.014
5.4%
25.14
11.86
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8 lb German - Vienna8 lb Vienna 37 4 80.4%
2.50 oz German - De-Husked Caraf III2.5 oz De-Husked Caraf III - (late addition) 32 470 1.6%
1.50 lb Cane Sugar1.5 lb Cane Sugar - (late addition) 46 0 15.1%
0.30 lb German - Melanoidin0.3 lb Melanoidin 37 25 3%
9.96 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 60 min 21.57 75%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 3.57 25%
 
Mash Guidelines
Amount Description Type Temp Time
4.76 gal Strike Water (Vienna & Melanoidin) Temperature 137 °F --
gal Protein Rest Infusion 131 °F 15 min
gal Alpha-Amylase Rest Temperature 145 °F 35 min
gal Beta-Amylase Rest Temperature 158 °F 40 min
qt Mash-Out Temperature 170 °F 15 min
4.48 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 oz Irish Moss Fining Boil 15 min.
1.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.75 g Gypsum Water Agt Mash 1 hr.
5 g Magnesium Chloride Water Agt Mash 1 hr.
18.23 ml Phosphoric acid Water Agt Mash 1 hr.
7.23 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
1 Each
Attenuation (custom):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 494 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Rice Hulls:
Add 1lb for every 5lb of malt to help with heat distribution.

De-Husked Carafa:
Add after mash-out, during vorlauf.

Cane Sugar:
Add to boil kettle.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A moderate-strength amber lager with a soft, smooth maltiness and moderate bitterness, yet finishing relatively dry. The malt flavor is clean, bready-rich, and somewhat toasty, with an elegant impression derived from quality base malts and process, not specialty malts and adjuncts.

Aroma:
Moderately-intense malt aroma, with toasty and malty-rich aromatics. Clean lager character. Floral, spicy hop aroma may be low to none. A significant caramel or roasted aroma is inappropriate.

Appearance:
Light reddish amber to copper color. Bright clarity. Large, off-white, persistent head.

Flavor:
Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. The malt flavor tends towards a rich, toasty character, without significant caramel or roast flavors. Dry, crisp finish, with both rich malt and hop bitterness present in the aftertaste. Floral, spicy hop flavor may be low to none. Clean lager fermentation character.

Mouthfeel:
Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth.

Comments:
A standard-strength everyday beer, not a beer brewed for festivals. American versions can be a bit stronger, drier and bitterer, while modern European versions tend to be sweeter. Many Mexican amber and dark lagers used to be more authentic, but unfortunately are now more like sweet, adjunct-laden Amber/Dark International Lagers. Regrettably, many modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. This style is on the watch list to move to the Historical category in future guidelines; that would allow the classic style to be described while moving the sweeter modern versions to the International Amber or Dark Lager styles.

History:
Developed by Anton Dreher in Vienna in 1841, became popular in the mid-late 1800s. Now nearly extinct in its area of origin, the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Authentic examples are increasingly hard to find (except perhaps in the craft beer industry) as formerly good examples become sweeter and use more adjuncts.

Characteristic Ingredients:
Vienna malt provides a lightly toasty and complex, Maillard-rich malt profile. As with Märzens, only the finest quality malt should be used, along with Continental hops (preferably Saazer types or Styrians). Can use some caramel malts and/or darker malts to add color and sweetness, but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character.

Style Comparison:
Lighter malt character, slightly less body, and slightly more bitter in the balance than a Märzen, yet with many of the same malt-derived flavors. The malt character is like a Märzen, but less intense and more balanced. Lower in alcohol than Märzen or Festbier. Less rich, less malty and less hop-centered compared to Czech Amber Lager.

Vital Statistics:
OG: 1.048 – 1.055
FG: 1.010 – 1.014
ABV: 4.7 – 5.5%
IBUs: 18 – 30
SRM: 9 – 15

Commercial Examples:
Cuauhtémoc Noche Buena, Chuckanut Vienna Lager, Devils Backbone Vienna Lager, Figueroa Mountain Danish-style Red Lager, Heavy Seas Cutlass Amber Lager, Schell’s Firebrick

Tags:
standard-strength, amber-color, bottom-fermented, lagered, central-Europe, traditional-style, amber-lager-family, balanced

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  • Last Updated: 2019-10-29 18:31 UTC
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