SQRL - Toasty Biscuit Fall Lager

Name: SQRL - Toasty Biscuit Fall Lager
Prep time: 1 h
Cook time: 1 h
Total time: 242 h
Yield: 20 liters
Cuisine: Beer
Ingredients: 2.268 kg Maris Otter Pale; 1.134 kg Vienna Malt; 0.68 kg Munich Malt; 0.454 kg Briess - Victory Malt; 0.454 kg Biscuit Malt; 0.113 kg Flaked Corn; 0.113 kg Carapils; 21 g Perle (boil, 60 min); 14.2 g Tettnang (whirlpool, 0 min); 14.2 g Tettnang (boil, 15 min); 7 g Perle (boil, 30 min); Krispy yeast; 5.3 ml Lactic acid (88%)

7A. Vienna Lager · 5.8% ABV · 17 IBU · OG 1.058 · FG 1.014 · 11 SRM · 20 L batch · by Lucas

SQRL - Toasty Biscuit Fall Lager is a homebrew Vienna Lager recipe.

Full recipe details

Vitals

OG 1.058
FG 1.014
ABV 5.8%
IBU 17
Color 11 SRM
Est. mash pH 5.40
193 cal / 355 mL
19.8 g carbs / 355 mL

Fermentables

2.268 kg — Maris Otter Pale (4 °L)
1.134 kg — Vienna Malt (3 °L)
0.68 kg — Munich Malt (8 °L)
0.454 kg — Briess - Victory Malt (28 °L)
0.454 kg — Biscuit Malt (30 °L)
0.113 kg — Flaked Corn (1 °L)
0.113 kg — Carapils (1 °L)

Hops

21 g — Perle (5% AA, boil, 60 min)
14.2 g — Tettnang (2% AA, whirlpool)
14.2 g — Tettnang (2% AA, boil, 15 min)
7 g — Perle (7% AA, boil, 30 min)

Yeast

Krispy

Other ingredients

5.3 ml — Lactic acid (88%)

Water

Source (Montreal): Ca 31, Mg 8, Na 15, Cl 26, SO₄ 22, HCO₃ 113 ppm
Salts: Gypsum 0.5 g, CaCl₂ 2 g, Epsom 0.7 g, Table salt 0.1 g
Target: Amber / Dark Lager

Mash schedule

Saccharification — 67°C for 60 min

Fermentation

Primary — 12°C for 10 days

Process

Efficiency: 75%
Boil: 60 min
Boil-off: 3 L/hr
Mash thickness: 2.7 L/kg
Batch volume: 20 L

Notes

BL6