Old Salt Wiener Lager

Old Salt Wiener Lager

26 liters

OG: 1057

FG: 1014

Alc.Vol.: 5,6%

IBU: 24 

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Malts and  adjuncts:

  Wiener malt - 6,7kg

  Carahell - 0,2kg

  CaraAmber - 0,2kg

  Acidulated malt - 0,1kg

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Mashing:

  Strike water 24 liters, 60*C

  Salt addition 3,8g CaCl, 2,4g CaSO4, 2,4g NaHCO3

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Mashing steps:

    5min - 55 *C

  80min - 66*C

  15min - 72*C

  Mash-out 10 min - 78*C

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Sparge volum 15 liters

Boiling - 80 min

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Hop additions:

  60min - 11g Simcoe (12,6%)

  15min - 16g Simcoe (12,6%)

    5min - 16g Simcoe (12,6%)     

 Whirlpool - 16g Simcoe (12,6%)
    ->20min hopstand 80*C     

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   15min - Yeast nutrient 1/2 teaspoon

   15min - 1g Protafloc

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Yeast  2pks Fermentis WB34/70 Bavarian Lager

          rehydrated

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Pitching temperatur - 11*C

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Fermenting:

  12 days - 11*C

   increase temperature by 1*C/day to 16*C

   3 days -  16*C

 

Cold-crashed for 2 days.

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Carbonation:

  Bottled with 7,5g/liter table sugar

  2 weeks carbonation at room temperature

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Maturing/Conditioning:

  12 weeks at 2*C

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Note: If you cannot rack your lager at 0-4*C for 2-3 months, use Californian lager yeast at low temperatur for fermenation and rack as cold as you can for 2-3 months.