Classic Oktober Vienne



A malty Vienna Lager with a sweet and toasty finish.

20 Litre Batch
BIAB – All Grain
Est. ABV: 5.4%
Est. IBUs: 30
Est. SG: 1.049
Est. FG: 1.008

MALTS FOR THE MASH:
1.9 kg Gladfield Lager Light or German Pilsner
1.95 kg Vienna
420g Flaked Rice
220g RedBack or CaraRed
220g CaraAroma
170g CaraPils
Combine 20 litres of 70°C water (strike temp) and the malts in your grain bag inside your urn or pot. Rest at 65°C for 60mins. Sparge with 10 litres of 80°C water in a bucket for 10 minutes and return sparged wort to the urn or pot to make a pre-boil volume of approximately 26 litres.

HOPS FOR THE BOIL (60 minute total):
35g Motueka (7% AA) (60min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
10g Motueka (7% AA) (10min boil)

FERMENTATION:
Cool wort and aerate well. Start fermentation as close as possible to 12°C*, preferably with Wyeast 2308 Munich Lager, Saflager W34/70, or Mangrove Jack’s M76 Bavarian Lager yeast.

Beer

Mead

Spirits