YCH026 - Hoppy Vienna Lager
- Original Gravity
- Final Gravity
Yeast & Adjuncts
German Lager20 million cells/mL
|Pacific Crest Blend||T-90 Pellets||4%||35 Min||2.8 g/L|
|Pacific Crest Blend||T-90 Pellets||4%||Flameout||2.0 g/L|
|Pacific Crest Blend||T-90 Pellets||4%
||Dry Hop 1||2.9 g/L|
Perform an infusion mash to achieve a mash temp of 147°F/64°C for 60 min.
Vorlauf until the wort has cleared and is free of grain particles.
Runoff into the kettle and sparge with 180°F/82°C water.
Bring the wort to a boil.
After 45 min, add Whirlfloc for clarity and yeast nutrient for yeast health.
6 After 60 min, turn off the burner. Let the wort cool to about 204°F/96°C. Add the whirlpool hop additions.
Note: All whirlpool additions are calculated based on a 15 minute whirlpool starting at 204°F/96°C.
Gently create a whirlpool in the kettle.
Quickly cool the wort to 50°F/10°C, aerate it, and transfer in into a sanitized fermenter.
Pitch the appropriate amount of German Lager Yeast and add either an airlock or blowoff tube to the fermenter.
Fermentation schedule: Ferment to at least 50% attenuation at 52°F/11°C.
Then, at around 1.024 specific gravity gradually increase temp to 59°F/15 °C.
When final gravity is reached, add dry-hops and wait until diacetyl is not detected (ideally around 3 days) before cold crash
and transfer to secondary lagering tank.