Vienna lager

[delboy]

Im just about to go and heat up the water for a vienna lager brew i have planned, this is the first time using proper lager yeast under proper lager fermentation temps so it should be interesting.

Lager malt 4.5 Kg
Vienna malt 1.125 Kg
Carahelles 0.165Kg
crystal light 0.135 kg

Mash at 65 C for 90 mins

Im going to be using mittlefruh hops aiming for about 20-22 IBUs which will come from a 90 min a 30 min and flame out addition.


I'll be fermenting this at 11 C with two packets of S-189 swiss lager yeast.

[oblivious]

If you not doing a decoction mash, why don’t you use all Vienna malt?

Hope it goes will

[DRB]

Nice day for it .

[delboy]

If you not doing a decoction mash, why don’t you use all Vienna malt?

Hope it goes will

I guess that would be more in the style but to be honest all im after is a lager with a bit more body and colour and not a true vienna.

[oblivious]

If you not doing a decoction mash, why don’t you use all Vienna malt?

Hope it goes will

I guess that would be more in the style but to be honest all im after is a lager with a bit more body and colour and not a true vienna.

Looks good, what lager yeast are you using

[delboy]

S-189 swiss lager yeast, got it sent over from ross over in oz along with the fridegmate temp controller

[oblivious]

S-189 swiss lager yeast, got it send over from ross over in oz along with the fridegmate temp controller

Sweet, keep us posted as to how it goes

[iowalad]

Have a good one Del!

[delboy]

Boil under way about 7.5-8 gallons at 1042-44, which im expecting post boil to be about the 1052-54 mark.

Had a bit of a mare with the run-offs sticking (several times), think it must be the lager malt i purchased from a local microbrewery, seems to be every time i use it i run into problems.
What suits there system must not suit mine, might have to back to getting it from H&G even though its more expensive and the delivery is a killer (£18, versus £40 from H&G).
at them prices maybe i should look into buying some husks to stop it sticking.

[Garth]

How did it go then db?

[delboy]

Still not finished Garth, there was a lot of faffing about with the run offs sticking, im about to stick the chiller and whirlfoc in now.

[mysterio]

Looks delicious. I got some of that swiss lager yeast too.

[delboy]

Ok silly question time, when pitching cold i presume i get the wort down as low as i can (ie the same temp as the tap water, 16 C) then bung it into the fermenter and put it into the fridge at 11C and leave overnight then the next morning drag it out and pitch the yeast in when the wort is bound to be at 11 C.

Does this sound ok or am i unnecessarily risking an infection, or will the relatively low temps prevent this happening?

[Seveneer]

IF you're down to 16 C now I's say you'd be better off pitching the yeast now and leaving the wort to cool down during the lag period.

I've done similar and had no problems.

I think the risk of having the wort sitting overnight outweighs that of pitching the yeast at 16 rather than 11C.

/Phil.

[Frothy]

Is Vienna the style of lager that is black? The Bedford Arms have some Budvar black on and it's quite amazing.

Frothy