Wednesday, 29 June 2011

Brew Day: Vienna Lager

Second Brew Day in as many days, it's cold outside and the fermenting fridge is turned down to lager temps, so making the most of it to brew a few lager beers.
Estimated OG: 1.054 SG  Estimated Color: 10.3 SRM  Estimated IBU: 29.1 IBU
Boil Time: 90 Minutes

45.5%    Vienna Malt (Weyermann) (3.0 SRM)
27%    Pilsner (Weyermann) (1.7 SRM)
24%    Munich I (Weyermann) (7.1 SRM)
3.5%    Caraaroma (130.0 SRM)
1.13g/L    Hallertau Aroma 09 [8.10%]  (60 min)    27.4 IBU
0.65g/L    Mt. Hood '10 (HomeGrown) [5.00%]    1.8 IBU      
0.043g/L    Calcium Carbonate
0.087g/L    Calcium Sulfate
0.26g/L    Calcium Chloride
17.4 billion cells/L  (Starter)  German Bock Lager  (WLP833)

Single infusion mash @ 67C.
 Other than knocking over the mill-hopper while crushing the grain and spilling half of it onto the ground, it was a mostly un-eventful Brew Day.  It was interesting to note that there was a 5% efficiency increase, most likely related to the replaced malt not being conditioned before crushing.

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