Vienna Lager Made with Red Shed

Vienna Lagers are a lot like normal lagers….just better. The addition of Vienna style malts, like our Rocky Mountain Malt, provide a fuller, more rounded flavour. The slightly darker malt will nudge the colour into the deep gold to copper range.

Vital Statistics:

ABV: 4.85% SRM: 10 IBU: 20 OG: 1.050 FG: 1.013

Ingredients:

Yeast: Escarpment Copenhager Lager Yeast

Strike Water Temperature: 70°C

Water Profile: Munich (dark lager)

Mash Rest Temperature: 64°C

Mash pH: 5.2

Brewing Process:

Mash:

• Heat strike water to 70°C.
• Add all malt and brewing salts to strike water.
• Mash in at a temperature of 64°C.
• Acidify the mash water as necessary to achieve a mash pH of 5.3–5.5.
• Hold the mash at 64°C for 60 minutes.
• Mash out by raising the temperature to 78°C for 10 minutes.

Sparge:

• Sparge the mash with water acidified to a pH between 5.2 and 5.7.

Boil:

• Bring the collected wort to a boil.
• Add bittering hops (Magnum) at 60 minutes remaining in boil.
• Add flavour hops (SAAZ) with 15 minutes remaining in the boil..
• Add Whirlfloc and Yeastex at 10 minutes.

Cooling:

• After boiling for 60 minutes, cool the wort rapidly using a wort chiller or an ice bath.

Fermentation:

• Transfer the cooled wort to the fermenter.
• Aerate the wort by shaking or using an aeration stone.
• Pitch Copenhager yeast at a temperature of 8°C.
• Ferment at a temperature of 10°C.
• Perform a diacetyl rest, by increasing the temperature 1°C/per day once the gravity of the beer reaches 6°P and hold at 15°C until the final gravity is consistent for 3 days.
• Cold crash beer to 0°C and lager for 4-6 weeks.
• Dump yeast.
• Once fermentation is complete, proceed to canning, bottling or kegging.
• Carb to 2.7 – 2.9 volumes of CO2