Vienna Lager – All Grain GONE



Temperature probe escaped my freezer, causing it to kick it on for a full 24 hours - thereby freezing solid both kegs of this beer. Thawed them out and redistributed the liquids. Will it have any affect on flavor? Not sure yet. Although the taste I did have before I redistributed the liquid was very much like a doppelbock (October 14, 2011).

Malts and Grains

Amount Malt/Grain %
10.00 pounds German Vienna Malt 49.4%
4.00 pounds German Light Munich Malt 19.8%
6.00 pounds American Pilsen Malt 29.6%
0.25 pounds German Carafa II De-Husked Malt 1.2%
20.25 pounds Total Grain Weight 100%


Amount Non-Fermentable Time
1/4 tsp. Irish Moss 20 minutes
5 gr. Gypsum (Calcium Sulfate) 90 minutes


Amount Hop Time AA
0.85 ounces Magnum 60 min 12.1%
1.00 ounces Hallertauer Mittlefruh 10 min 4.2%
1.85 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
German Lager White Labs WLP830 2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun


Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Decoction


Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Mash Steps

# Name Time Temp. Description
1 Protein Rest 35 min. 122°F

Add water at 126 F

2 Saccharification 45 min. 155°F

Decoct 44% of mash, rest for at least 10 minutes, and boil

3 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile Vienna, Austria

Fermentation and Aging

14 days @ 53° F
2 days @ 65° F
28 days @ 34° F

Ich Bin Zurück

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 6.7    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 8.5    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.054 / 13.3° P    
Mash PH:      
Boil PH:      

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