Colorado Vienna Lager (previous batches)
This is the archive page for the Colorado Vienna Lager.
Late 2021 / Early 2022, I noticed that one of my favorite local homebrew shops was adding more and more malts from local Root Shoot Malting. Some of their are really unique, and I really liked the character / color that the malts add to my homebrews.
I started using them more and more ... especially their Vienna Malt and their Dark Munich Malt.
My Colorado Strong IPA used all Root Shoot malts, and shortly after brewing that beer, I decided to try a Vienna lager featuring their Vienna Malt and their Dark Munich Malt.
| Colorado Vienna --- Batch 1 (306) |
| Style | Vienna Lager | Batch Size | 5.50 gal | |||
| Type | All Grain | Boil Size | 6.60 gal | |||
| Brewhouse Efficiency | 68.00 | Boil Time | 60 minutes |
Recipe Characteristics
| Recipe Gravity | 1.053 SG | Estimated FG | 1.012 SG | ||||
| Recipe Bitterness | 29.1 IBUs (Rager) | Alcohol by Volume | 5.4 % | ||||
| BU : GU | 0.550 | ||||||
| Recipe Color | 11.0 SRM |
| |||||
| Measured OG: | 1.051 | Measured FG: | 1.011 | ||||
| ADF: | 78 | Measured ABV: | 5.3 |
Ingredients
| Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
| 7.98 gal | Denver, Colorado | Water | 1 | - | - |
| 5.00 g | Calcium Chloride (Mash) | Water Agent | 2 | - | - |
| 3.00 g | Gypsum (Calcium Sulfate) (Mash) | Water Agent | 3 | - | - |
| 0.50 tsp | Lactic Acid (Mash) | Water Agent | 4 | - | - |
| 9 lbs 8.0 oz | CO Vienna Malt (6.0 SRM) | Grain | 5 | 79.2 % | 0.74 gal |
| 2 lbs | CO Munich Malt - 20L (20.0 SRM) | Grain | 6 | 16.7 % | 0.16 gal |
| 8.0 oz | CO Cara Ruby (28.0 SRM) | Grain | 7 | 4.2 % | 0.04 gal |
| 0.500 oz | Magnum [14.40 %] - Boil 35.0 min | Hop | 8 | 18.5 IBUs | - |
| 1.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 9 | - | - |
| 0.500 oz | Magnum [14.40 %] - Boil 15.0 min | Hop | 10 | 7.9 IBUs | - |
| 1.00 tsp | Yeast Nutrient (Boil 15.0 mins) | Other | 11 | - | - |
| 1.000 oz | Tettnang [3.90 %] - Boil 5.0 min | Hop | 12 | 2.7 IBUs | - |
| 1.0 pkg | Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] | Yeast | 13 | - | - |
| 0.50 tsp | Gelatin (Secondary 5.0 hours) | Fining | 14 | - | - |
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Saccharification | Add 31.92 qt of water at 158.8 F | 152.0 F | 45 min |
| Heat | Heat to 158.0 F over 10 min | 158.0 F | 15 min |
| Mash Out | Heat to 170.0 F over 7 min | 170.0 F | 10 min |
If steeping, remove grains, and prepare to boil wort
Make 1.4 liter (6 cups) yeast starter a day before brew day.
Brewing salts in the mash water. This should bring Denver water profile (as defined by BeerSmith) to "Balanced Amber"
Ca=85,Mg=8,Na=21,SO4=106,Cl=103,HCO3=104
Acid addition to bring calculated pH around 5.4
Brew as directed from recipe.
Cool wort to as close to 50 degrees as possible.
Ferment in 50's for about 5 days, let rise to high 60's for another week.
Keg carbonate.
After the keg is chilled, add geletin to keg.
Brewing Record
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| Pre-boil OG | (1.048 SG) | Pre-boil Vol | (6.60 gal) | |||
| Actual Mash Efficiency | Pitch Temp | |||||
| Fermentation | ||||||
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