verysupple
Supremely mediocre brewer
- Joined
- 23/9/12
- Messages
- 1,057
- Reaction score
- 268
Doing my first lager. Brewed the AG version of the Vienna lager from BCS on Sunday. Slightly over shot OG and got 1.052 and it's happily fermenting at 10 C and is down to 1.032 already. I'm not sure what the big deal about brewing lagers is. But then again it's not done yet and it might taste awful. ![Stick Out Tongue :p :p](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Here's the recipe adapted to my 2 pot stove top BIAB system.
Vitals:
OG: 1.052 (measured)
FG: 1.014 (calculated)
ABV: 5.1% (bottle primed to 2.5 vols)
IBU: 25
EBC: 21
Grist:
2.00 kg Bestmalz Vienna
1.30 kg Bestmalz Pilsner
1.15 kg Bestmalz Munich light
0.05 kg Weyermann Carafa Special II
Mash:
66 C for 60 min
Mash out at 76 C for 10 min
Dunk sparge in 10 L at 76 C for 5 min
Boil 60 min (~20% evap)
40 g Hallertauer Mittelfruh (4.5% AA) - 60 min - 23 IBU
15 g Hallertauer Mittelfruh (4.5% AA) - 10 min - 2 IBU
Chilled to 4 C
Pitched at 9 C (~20 million cells/mL of Wy2308 Munich Lager)
Allowed to free rise to 10 C
Maintaining at 10 C until ~75% attenuation and then raising to 15 C for diacetyl rest
Maintain at 15 C for 48 hours or until forced diacetyl test is negative
Lager at 0 C for as long as I can stand not drinking it - probably 2 weeks, hopefully longer.
EDIT: Typo on the mash temp
Here's the recipe adapted to my 2 pot stove top BIAB system.
Vitals:
OG: 1.052 (measured)
FG: 1.014 (calculated)
ABV: 5.1% (bottle primed to 2.5 vols)
IBU: 25
EBC: 21
Grist:
2.00 kg Bestmalz Vienna
1.30 kg Bestmalz Pilsner
1.15 kg Bestmalz Munich light
0.05 kg Weyermann Carafa Special II
Mash:
66 C for 60 min
Mash out at 76 C for 10 min
Dunk sparge in 10 L at 76 C for 5 min
Boil 60 min (~20% evap)
40 g Hallertauer Mittelfruh (4.5% AA) - 60 min - 23 IBU
15 g Hallertauer Mittelfruh (4.5% AA) - 10 min - 2 IBU
Chilled to 4 C
Pitched at 9 C (~20 million cells/mL of Wy2308 Munich Lager)
Allowed to free rise to 10 C
Maintaining at 10 C until ~75% attenuation and then raising to 15 C for diacetyl rest
Maintain at 15 C for 48 hours or until forced diacetyl test is negative
Lager at 0 C for as long as I can stand not drinking it - probably 2 weeks, hopefully longer.
EDIT: Typo on the mash temp