Johann Lager

Basic Vienna lager, brewed with mostly Vienna malt.

I love the flavor of Vienna malt. Why reduce it to the level of a specialty malt for a Vienna lager? I bought a 55-lb sack of German Vienna malt, so I'll be using it as a base malt for some Vienna lagers, Oktoberfests and Bocks over the next couple months.

Brewer:	John Albert		Email:	-
Beer:	Johann Lager		Style:	Vienna
Type:	All grain		Size:	5.5 gallons
Color:	17 HCU (~10 SRM)		Bitterness:	26 IBU
OG:	1.054		FG:	1.016
Alcohol:	4.9% v/v (3.8% w/w)
Water:	5 gallons of regular Chicago water, augmented with 3 gallons of distilled water.
Grain:	112 oz. German Vienna 16 oz. German Munich 1.5 oz. Carafa II 24 oz. Dextrine malt (Cara-Pils) 4 oz. Belgian CaraMunich 16 oz. Belgian Pilsner
Mash:	75% efficiency
	Mash-in: (Assuming a start temp of 70 °F): Add 13 qts. of 140.0°F water to bring the mash up to 130°F for a protein rest (1.20 water/grain ratio) Hold for 30 minutes. Conversion: Add 5.6 qts of boiling water (212°F) to bring the mash up to a 152°F saccharification rest (1.72 water/grain ratio). Perform a conversion test using a drop of iodophor sanitizer on a white saucer of wort. When the wort tests negative for starch, proceed to mash-out. Mash out: Add 8.9 qts. boiling water to reach a mash-out temperature of 170°F (2.55 water/grain ratio). Sparge with enough 168°F water to obtain 6 gallons of wort.
Boil:	90 minutes	SG 1.049	6 gallons
	Hops added at 60 and 30 minutes before flame-out.
Hops:	14g Hallertauer (3.8% AA, 60 min.) 14g Tettnanger (4.8% AA, 60 min.) 14g Hallertauer (3.8% AA, 30 min.) 14g Tettnanger (4.8% AA, 30 min.)
Yeast:	Wyeast #2633 Octoberfest lager blend.
Log:	Ferment for 2-3 weeks at 65°F, then remove to room temperature for 3-5 days for a diacetyl rest. Re-refrigerate and cold-crash to 35°F. Lager for 2 or more months at 35°F.
Carbonation:	Shoot for 3.5 volumes of CO2.

Recipe posted 12/15/10.