Правил съм мерцен, но виена лагер не съм, та реших да се пробвам.
А и има доста малц от тип виена, та по-добре от него да похарча
Ето един добър източник за информация относно стила и материалите за него, както и как да се озахарява, вари, ферментира и т.н. :
http://byo.com/stories/item/1564-vienna-lager-in-exile
Ето и рецептата, която си записах в http://www.brewersfriend.com/homebrew/recipe/view/186691/old-capital-vienna-lager
HOME BREW RECIPE:
Title: Old Capital Vienna Lager
Brew Method: All Grain
Style Name: Vienna Lager
Boil Time: 90 min
Batch Size: 95 liters (ending kettle volume)
Boil Size: 115 liters
Boil Gravity: 10.6 °P
Efficiency: 95% (ending kettle)
STATS:
Original Gravity: 12.7 °P
Final Gravity: 3.0 °P
ABV (standard): 5.19%
IBU (tinseth): 26.94
SRM (morey): 10.32
FERMENTABLES:
11 kg - German - Vienna (65.9%)
0.1 kg - German - De-Husked Caraf II (0.6%)
0.6 kg - German - CaraMunich II (3.6%)
5 kg - German - Munich Dark (29.9%)
HOPS:
100 g - Hallertau Mittelfruh, Type: Pellet, AA: 2.9, Use: Boil for 60 min, IBU: 8.29
50 g - Nugget, Type: Pellet, AA: 11, Use: Boil for 80 min, IBU: 16.59
50 g - Hallertau Mittelfruh, Type: Pellet, AA: 2.9, Use: Boil for 15 min, IBU: 2.06
YEAST:
Danstar - Diamond Lager
Starter: Yes
Form: Dry
Attenuation (avg): 77%
Flocculation: High
Optimum Temp: 10 - 15 C
Fermentation Temp: 12 C
Pitch Rate: 1.5 (M cells / ml / deg P)
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2014-11-29 10:03 UTC
Recipe Last Updated: 2014-11-29 09:45 UTC
