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Vienna Lager

submitted by

Barry Cranston, The Most Successful Brewer - ANAWBS 2013.

Overall Impression:

Characterized by soft, elegant maltiness that dries out in the finish to avoid becoming sweet.

Style Vital Statistics:

OG FG IBUs ABV EBC

1046-1052 1010-1014 18-30 4.5-5.5% 20-32

Recipe:

OG

1.048

FG

1.012

IBU

20

BUGU

0.37

%

5.2 (5.5*)

ADA

75

*If bottled primed

Grain Bill:

Malt

KG

Pilsner

0.7

Munich

2

Vienna

2

Caraaroma

O.1

Melanoidan

0.2

Total

5

MASH AT 65°C

Hop

Type

%

First Wort

Boil

End Of Boil

Total

Hallertau

Pellet

4

35 grams

 

10 grams

45

Yeast:

WLP838 Southern German or Wyeast equivalent.

Extras:

One whirlfloc tablet

Calcium chloride 4grams (add to mash)

Tips for brewing are fairly boring but essential:

  1. Sanitation

  2. The correct quality and quantity of yeast

  3. Temperature control of the fermentation

 
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