Gladfield Malt – Viennese Breakfast

(Vienna Lager w/ Golden Oats)

Batch Size

35L Brewzilla or G30 Grain father

29L Kettle Full; ~23L (in fermenter)

Ingredients

Malt

  • 2.40 kg Gladfield German Pilsner (50%)
  • 0.90 kg Gladfield Vienna Malt (19%)
  • 0.55 kg Gladfield Golden Oats (11.5%)
  • 0.50 kg Gladfield Munich Malt (10.5%)
  • 0.44 kg Gladfield Supernova Malt (9%)

(4.79 kg Total Malt)


Yeast (2 Options)

1) 2x 11g packets Lallemand Nova Lager Yeast (if available?),

Or…

2) 2x 11g packets Lallemand Diamond Lager Yeast


Mash Additions:

4.00g Calcium Chloride

2.00g Magnesium Sulfate

+ 4mL 80% Lactic Acid; following “all in”(to achieve pH of ~5.25).

Water Profile

Brewing Process

  1. Heat Strike Water to achieve 67°C (~7°C above strike is typical).
  2. Add minerals to Strike or Foundation water.
  3. Mill the grains and mash at 67°C for 60 minutes.
  4. Ramp up to achieve the mash out temperature of 76°C. If you cannot heat your mash, aim to get your wort in kettle and begin heating early to attenuate any residual enzyme activity.
  5. Batch sparge with 77-78°C water, or top up as necessary, to obtain about 29 liters of wort, or until kettle volume is achieved at 1.041 SG (kettle up).
  6. Boil for 90 minutes, adding hops according to the schedule.
  7. At flame-out, whirlpool for 5 minutes then stand for 5 minutes.
  8. Chill the wort to below 16°C, aerate with pure oxygen or filtered air, and pitch the yeast. 2 x 11g sachets of Lallemand Nova Lager (if available?), or Diamond Lager yeast.
  9. Ferment at 13°C for 7 days, then allow free rise to 16°C for 4 days.
  10. Ensure 7-10 PSI top pressure on the beer before crashing to 6°C. Lager the beer for a further 7-14 days.
  11. Chill to 0°C. Filter if crystal clear beer is preferred.
  12. Carbonate to about 2.65 volumes CO2
  13. Keg, bottle, or can as desired.

Enjoy!


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