Copperhead Vienna Lager

This Vienna Lager features two new malts from Briess- Synergy Select Pilsen Malt and Carapils® Copper Malt.  I love a good amber lager, and Vienna lager has to be one of my favorite beer styles.

As lagers come back in to fashion in the craft brewing industry, I hope we see a lot of Vienna lagers on tap.  I also hope a lot of them choose Synergy Select Pilsen and Carapils® Copper Malt for their recipes – these new malts make a killer tasting Austrian style lager.  This recipe is a nice dark copper, and malty take on the style.

Copperhead Vienna Lager (5 Gallons/19 Liters)

OG: 1.048

FG: 1.011

ABV: 4.9%

IBU: 23

COLOR (SRM): 15

Quantity Ingredients Comment
7 lbs Briess Synergy Select Pilsen Malt Mash
3 lbs Briess Carapils® Copper Malt Mash
1 oz Tettnanger Hops (4.5% AAU) 60 min, full boil
1 oz Tettnanger Hops (4.5% AAU) 0 min boil, flameout
2 packs Fermentis W-34/70 Saflager Yeast Primary Fermenter
1 capsule Servomyces Yeast Nutrient  (optional) Last 10 min boil

 

BREWING PROCEDURES: 

Mill the grains and dough-in targeting a mash of around 1.2 quarts of water to 1 pound of grain.

Using 3 gallons of strike water, mash in with water at around 168 °F.  Aim for a temperature of 154 °F during your mash.

Hold the mash at 154 °F until enzymatic conversion is complete, about 60 minutes.

In your hot liquor tank, bring 5.2 gallons of water up to 170 °F.

Sparge slowly with 170 °F water, collecting wort until the pre-boil kettle volume is 6.3 gallons.

Add 1oz of Tettnanger hops once a boil is reached.

Total boil time is 60 minutes.

After 60 minutes, turn off heat, and stir in 1oz of Tettnanger hops.

Immediately chill the wort to 56 °F and aerate thoroughly.

Pitch 2 packages of W-34/70 yeast.

Ferment in primary at 53 – 55 °F for two weeks.

Move to a secondary fermentor and leave for two weeks at 48 – 53 °F, or until fermentation has completely stopped, and the beer has clarified.

 

Posted in Homebrewing, Recipes, Uncategorized.
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