18 May 2013

Vienna Lager

70% Efficiency
OG: 1.054
FG: 1.009
ABV: 5.9%
est. IBU: 33
est. SRM: 11
Mash: Decoction schedule. Dough in @ 55 C (131 F), infusion for 65 C (149 F)
rest, decoction to 70 C (158 F), and thin decoction to 76.7 C (170 F).

MALT
2.5 Kg (5 lbs 8 oz) – Pilsner Malt
2 Kg (4 lbs 6.5 oz) – Vienna Malt
1 Kg (2 lbs 3.3 oz) – Munich Malt
50 g (1.8 oz) – Carafa III (special)

HOPS
9 g (0.3 oz) – Magnum (16.4%) – 60 mins
3 g (0.1 oz) – Magnum (16.4%) – 34 mins
14 g (0.5 oz) – Hallertauer (4%) – 15 mins

YEAST
Wyeast 2206 – Bavarian Lager
Made a big starter a week before. No stir plate, but a 5L (1.3 gal) starter

FERMENTATION
2 Weeks @ 10 C (50 F)
3 days @16 C (61 F)
4 Weeks @ 2.5 C (36.5 F) – secondary
Kegged

NOTES
90 min boil time

—