Category Archives: Vienna 3V 2

Vienna 3V 2

I have brewed this style many times and I want to try some tweeks before NHC.  My last attempt was good but it used the Bock yeast and finished a bit sweet.  It did OK in competitions but did better when I entered it as Marzen.  This time I used German Lager to try and dry the beer out a bit and I upped the bitterness just a little.  The other piece I’m looking at is that the caramel malt is pretty hight at 11% so if the beer is still too sweet / caramelly I will likely adjust that.

Recipe: vienna 3v 2
Style: Vienna Lager 7A BJCP 2015
Date: 07-06-2017

Recipe

Guideline Min

Guideline Max

OG

1.053

1.048

1.055

FG

1.012

1.010

1.014

Color

11.1

9.0

15.0

ABV

5.4

4.7

5.5

IBU

30.0

18.0

30.0

Brewery Info

Efficiency: 71 %
Attenuation: 78 %

Mash Info

Weight: 14.062 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.39 G
Volume: 7.52 G
Temp: 150.0 F

Boil Info

Kettle Gravity: 1.043
Predicted Mash Run-off: 5.13 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

5.500 Lb

39.0 %

CHÂTEAU PILSEN 2RS

81.0

1.5

5.500 Lb

39.0 %

Vienna Malt (Weyermann)

79.0

3.4

1.500 Lb

11.0 %

Caraamber/Biscuit (Weyermann)

80.1

36.0

1.500 Lb

11.0 %

Munich II (Weyermann)

82.2

8.5

0.062 Lb

0.0 %

Midnight Wheat Malt

0.0

550.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.7 Oz

Magnum

12.0

60 mins

Boil

24.0

1.0 Oz

Tettnang (Tettnang Tettnager)

4.0

15 mins

Boil

6.0

Yeast

Amount

Name

1.000 unit

German Lager White Labs WLP830

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.43

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

104

3

21

146

99

30

Sparge

104

3

21

146

99

30

Final

178

5

36

250

170

51

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Mash Water Adjustments

Gypsum: 3.3 g
Calcium Chloride: 5.9 g

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 5.500 G
Percent RO / Distlled: 0 %
Water Used: 5.500 G

Sparge Water Adjustments

Gypsum: 2.8 g
Calcium Chloride: 5.0 g

Notes

150f 60 mins
168f 10 mins
2 weeks 50f
2 day raise to 60
Hold through 3 weeks
4 weeks lagering

Carb to 2.5 volumes

7/28/17 normal 3V brewday.  no issues.  pitched harvested yeast from festbier.  ~250mL of slurry.  after a week in the fridge it was ~100mL of packed yeast.
7/29/17 8 am no bubbling
8 pm nothing 🙁  need to pitch more yeast next time?
7/30/17 thin kreusen & slow steady bubbling
7/31/17 1/2″ kreusen slow steady bubbling
8/4/17 ”
8/6/17 ~3 sec 1/2″ kreusen
8/11/17  ~3 kreusen dropped.  shook fermenter since d-rest temp rise had started.
8/12/17 ~5 sec
8/13/17 ”
8/19/17 no activity
8/20/17 FG 1.012
wow.  really nice beer.  very clean. a bit hoppy both flavor and bitterness but should be really good after some lagering.  promising.  put in lagering fridge
9/24/17  pretty clear but not crystal so added gelatin.  tasting good
9/28/17 moved to keezer and forced carbed overnigh

comparison of mine vs great lakes eliot ness
aroma: very similar.  mine leads with bready and generic sweet malt notes.  low level herbal hops.  great lakes has a bit of caramel.
appearance: very similar.  GL is a bit darker but close.
flavor: sadly GL is showing age with oxidation.  underlying you can tell they are similar but GL has unpleasant caramel notes.
mouthfeel: similar
OI: mine is pretty damn spot on.  i woudn’t change a thing.