AhhVienna – Anglian Craft Brewers

This is a recipe designed by Richard Swindells to create a flavoursome Vienna Lager.

Recipe – 80% efficiency OG: 1.054

Water:

17.5l Colchester Tap 156 kH residual alkalinity – (kH is a measure of alkalinity in the water for the mash to buffer with to create the best pH conditions for the enzymes to work, depending on what temperature you choose to use in the mash. Lower temps i.e. 63C, make more fermentable worts. Higher mash temps i.e. 72C, make less fermentable worts. Less fermentable worts exhibit more body as the enzymes create more complex sugars that yeasts can’t readily metabolise (dextrins, which also make you fart the morning after.).
17.5l RO
3.5g Chloride
1.5g Sulphate
5ml 80% Lactic acid
Final Water Profile (mg/l):
- Cal: 83, Mg: 8, Na 24, Cl 89, So4: 61, Alk 55, RA -9, pH 5.4

If you want to see more on how the beer was brewed, watch this YouTube video:

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
23 L	60 min	30	4.0980819765209	1.046	1.003	5.6
			Actuals	0	0

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Vienna Lager	7 A	1.048 - 1.055	1.01 - 1.014	18 - 30	9 - 15	0 - 0	0 - 0 %

Name	Amount	%
Vienna Malt	3.5 kg	72.92
Pilsen/Lager	1.3 kg	27.08

Name	Amount	Time	Use	Form	Alpha %
Fuggles	60 g	60 min	Boil	Pellet	4.2
Hallertauer Hersbrucker	40 g	20 min	Hop Stand	Leaf	4

Name	Amount	Time	Use	Type
Lactic acid	5 ml	0 min	Mash	Other
Gypsum	1.5 g	0 min	Mash	Other
Calcium Chloride (dihydrate)	3.5 g	0 min	Mash	Other
Protafloc	0.5 each	10 min	Boil	Other

Name	Lab	Attenuation	Temperature
Saflager - German Lager Yeast W-34/70 (W-34/70)		83%	0°C - 0°C

Step	Time	Temperature
Aging	0 days	0°C

pull 1/3 of thick mash to slowly raise to a boil for 10 mins