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    This document provides details for a Fall Fest Vienna Lager recipe including grain bill, mash schedule, hop additions, yeast, and water profile. The grain bill consists primarily of Pale Malt and Munich malt with some Crystal and Black Patent malt. The recipe yielded an OG of 1.052 and FG of 1.015 for an ABV of 4.8%. The mash was done at 156-157F. Hop additions included Mt. Hood hops with 1 oz added at 60 minutes, 0.3 oz at 30 minutes, and 0.5 oz at 10 minutes for a total IBU of 15. Fermentation was with Wyeast s-189 yeast at 58-65F.

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    This document provides details for a Fall Fest Vienna Lager recipe including grain bill, mash schedule, hop additions, yeast, and water profile. The grain bill consists primarily of Pale Malt and Munich malt with some Crystal and Black Patent malt. The recipe yielded an OG of 1.052 and FG of 1.015 for an ABV of 4.8%. The mash was done at 156-157F. Hop additions included Mt. Hood hops with 1 oz added at 60 minutes, 0.3 oz at 30 minutes, and 0.5 oz at 10 minutes for a total IBU of 15. Fermentation was with Wyeast s-189 yeast at 58-65F.

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    This document provides details for a Fall Fest Vienna Lager recipe including grain bill, mash schedule, hop additions, yeast, and water profile. The grain bill consists primarily of Pale Malt and Munich malt with some Crystal and Black Patent malt. The recipe yielded an OG of 1.052 and FG of 1.015 for an ABV of 4.8%. The mash was done at 156-157F. Hop additions included Mt. Hood hops with 1 oz added at 60 minutes, 0.3 oz at 30 minutes, and 0.5 oz at 10 minutes for a total IBU of 15. Fermentation was with Wyeast s-189 yeast at 58-65F.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    13 views1 page

    Firebrick

    Uploaded by

    mike_sdak
    This document provides details for a Fall Fest Vienna Lager recipe including grain bill, mash schedule, hop additions, yeast, and water profile. The grain bill consists primarily of Pale Malt and Munich malt with some Crystal and Black Patent malt. The recipe yielded an OG of 1.052 and FG of 1.015 for an ABV of 4.8%. The mash was done at 156-157F. Hop additions included Mt. Hood hops with 1 oz added at 60 minutes, 0.3 oz at 30 minutes, and 0.5 oz at 10 minutes for a total IBU of 15. Fermentation was with Wyeast s-189 yeast at 58-65F.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Stats:

    Name: Fall Fest No. 1


    Style: Vienna Lager
    OG 1.052
    FG 1.015
    ABV 4.8
    Color, SRM 9
    Hop IBU 15
    BU:Gravity 0.3
    Batch Size: 6 Gallons, 79% eff
    Grain Bill:
    Malt Type: Wt (LB) Percent

    Pale Malt (2-row) 9.5 82%

    Crystal 20 0.75 6%
    Crystal 60 0.25 2% Try cutting crystal to 3/4 lb Crystal 40
    Black Patent Malt 0.06 1%
    Munich Malt 1 9%

    Total Grain Bill: 11.56

    Mash Details: Single Infusion Mash – 156-157 degrees, with Mashout

    Hops:
    Variety Alpha Amount, oz Boil Time IBU
    Mt hood 4.4 1 60 12
    Mt hood 4.4 0.3 30 3
    Mt hood 4.4 0.5 10 0

    Total, 15

    Yeast:
    Manufacturer Strain Amount Ferment Temp.
    dCL/Fermentis s-189 28 grams 58-65

    Water:
    50% WEB, 50% RO, Plus 1 Tsp CaCl2 in Mash

    Comments:
    Finished Too High – Mash at 152, next time
    More Hop Bitterness – 18-20 IBUs Try 1oz at 60, 0.5 oz. at 30, 0.5 oz at 10

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