Vienna(ish) Lager

[Rhodesy]

Todays is a Vienna Lager, never brewed one before and likely went off course as I played about so maybe not one for the pursuit but is good to tinker about. Currently going through the mash steps. Will update with pics later.

I made up the starer earlier this week with 3L or extra wort from my last pale and allowed to ferment and floc out. Once this one ferments out I plant to dump and Oktoberfest onto this at a higher abv%


Brewer: Rhodesy
Asst Brewer:
Style: Vienna Lager
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 30.83 l
Post Boil Volume: 26.50 l
Batch Size (fermenter): 22.00 l
Bottling Volume: 19.00 l
Estimated OG: 1.044 SG
Estimated Color: 16.3 EBC
Estimated IBU: 22.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 65 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.56 kg Vienna Malt (6.9 EBC) Grain 1 79.0 %
0.68 kg Munich (Dingemans) (10.8 EBC) Grain 2 15.0 %
0.23 kg Melanoiden Malt (39.4 EBC) Grain 3 5.0 %
0.05 kg Chocolate Malt (689.5 EBC) Grain 4 1.0 %
10.00 g Mandarina Bavaria [7.50 %] - First Wort Hop 5 10.1 IBUs
10.00 g Northern Brewer [8.50 %] - Boil 90.0 min Hop 6 10.4 IBUs
15.00 g Hallertauer Hersbrucker [4.00 %] - Steep Hop 7 0.7 IBUs
15.00 g Mandarina Bavaria [7.50 %] - Steep/Whirl Hop 8 1.3 IBUs
1.0 pkg German Lager (White Labs #WLP830) [35.49 Yeast 9 -


Mash Schedule: Braumeister 4 step lager 75% efficiency
Total Grain Weight: 4.50 kg
----------------------------
Name Description Step Temperat Step Time
add malt pipe Add 33.59 l of water and heat to 38.0 C 38.0 C 0 min
Protein Mode Add 0.00 l of water and heat to 56.0 C 56.0 C 20 min
Maltose mode Add -0.00 l of water and heat to 63.0 C 63.0 C 50 min
Saccharification Add -0.00 l of water and heat to 71.0 C 71.0 C 30 min
Mash Out Add -0.00 l of water and heat to 78.0 C 78.0 C 15 min

[Rhodesy]

Using tapatalk for pics so need to reply to put these in *Edit - now figured out to edit so will add remaining pics here**

Quite a few pics today as it is so easy with the app

Yeast starter



Grain and hops



Water heating



Mash temp achieved



Hood turned over to serve as a funnel



Grain going in



Dough in



Clamped up and ready to go



Pump running



I practice no sparge so full volume added back in



Draining the malt pipe



Collecting the last runnings before adding back to kettle



Coming to the boil with the FWH added



And now we're boiling. Hood back on and wait now



Cooling down with pump recirc



Collecting into vessel I will cool to 9c, aerate then transfer to conical



Leftover trub



I cut the boil down to 65 minutes as something came up so collected more than I needed. Will leave 23L to ferment and another couple of litres to freeze and use as starters.



Came in on target. Hard to see but nice clear wort



Aerated and in FV at target temperature.