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HopToberfest (sort of) Vienna Lager
Brewed: 10/09/2011 Kegged: 10/22/2011
New Belgium brewery has a beer called "Hoptober Golden Ale". At some point, that triggered me to think of the name "Hoptoberfest". I've been thinking for quite some time that I like the name "Hoptoberfest" (rhymes with Oktoberfest) for a home-brewed beer. I always imagined an Oktoberfest style lager, only with more hop flavor and aroma. After kegging a batch of Rocktoberfest and harvesting the yeast, I decided to brew "Hoptoberfest" next.
First, I had to come up with a recipe. For the recipe, I took Jamil's "North of the Border Vienna" (with the all-grain substitutions) and then added in more late hops. There were a couple other minor modifications, but nothing major.
The bitterness of the beer is not too over-the-top, but it should have lots of Hallertauer and Crystal flavor and aroma. I expect it to have a lot of the rich, deep Munich maltiness of my Rocktoberfest Lager with lots of flowery spicy hop flavors and aroma like my 15 Anniversary Ale. I am mashing pretty low with the goal of getting a highly attenuated beer. I think with some dryness, the hops should really "pop".
Looking forward to seeing how it turns out.
You can see what I've written about Hoptoberfest on my blog: follow this link.
| Style |
|
Vienna Lager |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
7.00 gal |
| Mash Efficiency |
|
70.00 |
|
Boil Time |
|
90 minutes |
Recipe Characteristics
| Recipe Gravity |
|
1.050 SG |
|
Estimated FG |
|
1.010 SG |
| Recipe Bitterness |
|
32.0 IBUs (Rager) |
|
Alcohol by Volume |
|
5.2 % |
| BU : GU |
|
0.645 |
|
|
|
|
| Recipe Color |
|
11.5 SRM |
|
|
|
|
| Measured OG: |
|
1.048 |
|
Measured FG: |
|
1.011 |
| ADF: |
|
77% |
|
Measured ABV: |
|
4.8% |
Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 3 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
3 |
28.1 % |
| 3 lbs |
Munich Malt (9.0 SRM) |
Grain |
2 |
28.1 % |
| 4 lbs 8.0 oz |
Vienna Malt (3.5 SRM) |
Grain |
1 |
42.1 % |
| 3.0 oz |
Carafa II (412.0 SRM) |
Grain |
4 |
1.8 % |
| 0.50 oz |
Columbus (Tomahawk) [14.00 %] - Boil 60.0 min |
Hop |
5 |
26.5 IBUs |
| 1.00 oz |
Hallertauer [4.30 %] - Boil 10.0 min |
Hop |
7 |
3.3 IBUs |
| 1.00 oz |
Crystal [3.50 %] - Boil 5.0 min |
Hop |
8 |
2.2 IBUs |
| 1.0 pkg |
Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] |
Yeast |
9 |
- |
| 0.50 tsp |
Irish Moss (Boil 10.0 mins) |
Fining |
6 |
- |
| 1.00 tsp |
Yeast Nutrient (Primary 3.0 days) |
Other |
10 |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Saccharification |
Add 31.13 qt of water at 155.8 F |
150.0 F |
60 min |
Remove grains, and prepare to
boil wort
Recipe Notes
Yeast harvested from Rocktoberfest. Make 2 liter
starter a couple days before brew day.
Boil and add hops as instructed
above. Add irish moss and yeast nutrient as directed. Cool as close to 55 as
possible and pitch rehydrated yeast. Aerate with blender. Ferment between 50 and
55 for 2 days and then let fermentation temperature rise as far as it wants for
a total of 2 weeks or so.
Brewing Record
| Brew Date: |
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10/9/2011 |
|
Strike Temp: |
|
158
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| Mash Temps: |
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150 all the way through
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| Pre-boil OG |
|
1.042 (1.046 SG) |
|
Pre-boil Vol |
|
7 gal (7.00 gal) |
| Actual Mash Efficiency |
|
75.4 |
|
Pitch Temp |
|
65 |
| Fermentation |
|
|
|
|
|
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Day 1: right around 55 on one and 50 on the other.
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Day 3 pretty low 50's on both
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Day 4 pretty much stopped paying attention. going at ale temps now.
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