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VIENNA.REC
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1993-07-10
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"Viener Blut"
Vienna Style Lager
Copyright ) 1988 Darryl Richman
Inspired by the graceful strains of the famous Strauss Waltz, this beer
took 1st place in the Maerzen category at the Inland Empire regional and
missed best of show by .5 a point.
Recipe for 5 gallons:
4.5lbs. Vienna Malt
2.5 Klages (2 row)
2 Munich Light
3 ozs. Crystal 80
Bittering Hops:
10 gms. Bullions leaf (9%)
10 Saaz pellets (7%)
Flavoring Hops:
7 Saaz
7 Tettnanger leaf
Aromaitc Hops:
14 gms. Saaz
San Fernando Valley DWP water (relatively soft)
8 gms. Gypsum
1 Epsom Salts
Mash in 9 qts. water at 132F for 1:00. Add 2.5 qts., raise heat to 148F
for :10, and then raise again to 158F until :30 past negative iodine
reaction. Sparge until outflow is below specific gravity 1.008
(adjusted for 60F). Approximately 4.5 gallons.
Boil until hot break and add bittering hops; Boil 1:00; add flavoring
hops; boil :10; shut off heat and add aromatics.
Original gravity 1.050. Primary fermentat 50F for 3 weeks. Secondary
ferment at 45F for 6 weeks. Final gravity 1.014. Bottled with 120
grams of dextrose.