The ninth beer that I brewed.
This was the first lager that I brewed.
As CervaSerra’s cold room was set to ale temperature, I wouldn’t be able to ferment this beer properly. For this reason, I used a mixed (lager and ale) yeast.
General Data
- Style: Vienna Lager (7 A)
- Brewer: Maurício Gardini
- Type: All Grain
- Batch Size: 20 l
Dates
- Brewing: 04/06/2017
- Fermentation Start: 04/06/2017
- Fermentation End: 11/06/2017
- Maturation Start: 11/06/2017
- Maturation End: 18/08/2017
- Bottling: 21/08/2017
Recipe
| Amount | Ingredient | Type | Added At | Other Data |
|---|---|---|---|---|
| 4.50 kg | Weyermann Vienna Malt | Grain | Mash Start | |
| 0.15 kg | Weyermann Carafa Special I | Grain | Mash Start | |
| 0.15 kg | Weyermann Caramunich II | Grain | Mash Start | |
| 10.00 g | Magnum | Hop | Boil 60.0 minutes | 12.00 % a.a |
| 20.00 g | Bobek | Hop | Boil 15.0 minutes | 5.25 % a.a |
| 30.00 g | Bobek | Hop | Boil 5.0 minutes | 5.25 % a.a |
| 1.0 pkg | Fermmento Labs LB2 - Vapor | Yeast | Day 0 | |
| 1.0 pkg | Fermentis SafAle US-05 American Ale | Yeast | Day 10 |
Statistics
- Estim. O. G.: 1,053 SG
- Meas. O. G.: 1,048 SG
- Estim. F. G.: 1,011 SG
- Meas. F. G.: 1,014 SG
- Estim. A.B.V.: 5.4 %
- Meas. A.B.V.: 4.5 %
- Bitterness: 23.1 IBUs
- Color: 26.5 EBC
Mash Steps
- Saccharification: Add 15.52 l of water at 71.9 °C, aiming for a 66.7 °C step temperature, for 70 minutes
- Mash Step: Heat to 72.0 °C over 2 min for 20 minutes
- Fly sparge: with 22.79 l water at 75.6 °C
Fermentation
- Step Temperature: 18 °C
Bottling
- Volumes of CO2: 2.5
- Carbonation Origin: Bottle with 115.14 g Corn Sugar
Notes
As with my previous beer, I had problems with my primary fermentation.
The conclusion that I arrived is that I had a stuck fermentation because of underpitching, as the liquid yeast I used was at my fridge for some days.
By my calculations, by the time that I used it, id had around 33% of its original viability.
To continue the fermentation, I pitched a second yeast.
Sensorial analysis of this beer revealed that it had very present roasted aroma and flavor. For a second edition of this recipe, I would probably remove the roasted malt.