Schells Firebrick(2)
Vienna Lager

 

Type: All Grain

 Date: 3/31/2007

Batch Size: 5.50 gal

 Brewer: Bryan Rabe
Boil Size: 7.50 gal Asst Brewer:
Boil Time: 60 min Equipment: Keg pot
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
6.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 65.5 %
1.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 12.6 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.1 %
1.00 lb Munich Malt - 20L (20.0 SRM) Grain 10.1 %
0.18 lb Black (Patent) Malt (500.0 SRM) Grain 1.8 %
0.50 oz Chinook [12.00%] (60 min) Hops 21.0 IBU
0.50 oz Vanguard [5.50%] (10 min) Hops 3.2 IBU
0.50 oz Hallertauer [4.20%] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs Munich Lager (Wyeast Labs #2308) Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.051 SG

 Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.0 % Actual Alcohol by Vol: 6.0 %
Bitterness: 24.2 IBU Calories: 269 cal/pint
Est Color: 16.0 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 2 Step, Medium Body Total Grain Weight: 9.93 lb
Sparge Water: 6.09 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Protein Rest Add 3.10 gal of water at 157.3 F 145.0 F 30 min
Saccharification Heat to 158.0 F over 15 min 158.0 F 30 min
Mash Out Heat to 170.0 F over 10 min 170.0 F 10 min

 
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 8.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 34.0 F Age for: 28.0 days
Storage Temperature: 34.0 F  
 

Notes
Kinda choas, tried to brew 2 at a time. Missed strike came in at 149, rested for about 30-40 minutes, bumped up to 156 where we rested for about another hour. Mash was at about 1.060, smells great color is great too. used moshers vienna profile.