#Vienna lager devils backbone plus#

When fermentation is about two-thirds complete, raise temperatures to 56 ☏ (13 ☌) to finish fermenting remaining sugars. Allow temperatures to rise to 54–54.5 ☏ (12 ☌) during the main fermentation period. If you choose to add clarifiers such as Whirlfloc or Irish moss, do so with 15 minutes remaining in the boil.Ĭhill to 52 ☏ (11 ☌) then top off wort with pre-chilled water to bring volume up to 5 gallons (19 L). Add remaining malt extract in the last 15 minutes of the boil. Boil wort for 60 minutes, adding hops according to the schedule. (0.45 kg) of Pilsen dried malt extract to improve hop isomerization. Top off kettle with water to make 3 gallons (11 L) and add 1 lb. Remove bag from pot and wash grains with enough 170 ☏ (77 ☌) water to collect 2.5 gallons (9.5 L) of wort. Mash for 45 minutes targeting a mash temperature of 149 ☏ (65 ☌). Submerge the bag and stir grains to ensure sufficient hydration. Heat 2 gallons (7.6 L) of water to 157 ☏ (69 ☌) and place large steeping bag containing the crushed grains into a 5-gallon (19-L) pot. (0.45 kg) Briess Goldpils® Vienna dried malt extract (1 kg) Briess Pilsen dried malt extractġ lb. (0.51 kg) Weyermann Caraamber® malt (26 °L)Ģ.3 lbs. Devils Backbone Brewing Co.’s Vienna Lager cloneġ.25 lbs. Force carbonate to 2.5 volumes or prime and bottle condition. Lager for a minimum of two weeks, but the beer will benefit from a lagering period of four weeks or more. Crash cool to lagering temperatures between 28–34 ☏ (-2 ☌ to 1 ☌). Rack off the yeast and transfer to a secondary for aging. Start cooling 2 ☏ (1 ☌) per day until you reach a temperature between 42–44 ☏ (6–7 ☌).

At end of fermentation, let rise to 57 ☏ (14 ☌) for diacetyl rest. If you choose to add clarifiers such as Whirlfloc or Irish moss, do so with 15 minutes remaining in the boil.Ĭhill to 52 ☏ (11 ☌) then pitch ample amount of healthy yeast. Boil for 90 minutes, adding hops as indicated. Recirculate until clear, then sparge until you collect about 7 gallons (26.5 L) of wort. Mash out for ten minutes at 170 ☏ (77 ☌). Raise temperature to 162 ☏ (72 ☌) for 30 more minutes to convert alpha amylase. Raise temperature to 147 ☏ (64 ☌) and hold for 30 minutes for beta amylase rest. With a loose 3-to-1 water-to-grist ratio (~1.5 qts./lb.), conduct a protein rest at 125 ☏ (52 ☌), holding for 30 minutes. Imperial L17 (Harvest) or Omega Yeast OLY-114 (Bayern Lager) or Mangrove Jack’s M76 (Bavarian Lager) yeast (0.57 kg) Weyermann Caraamber® malt (26 °L)ģ.75 AAU German Northern Brewer hops (60 min.) (0.5 oz./14 g at 7.5% alpha acids)ġ.75 AAU Czech Saaz hops (20 min.) (0.5 oz./14g at 3.5% alpha acids)

#Vienna lager devils backbone plus#

This beer from Devils Backbone (Roseland, Virginia) has won gold at the Great American Beer Festival three times since 2012, plus numerous other accolades.ġ.25 lbs. The gold standard for Vienna lagers in North America, known for its smooth, malty finish and drinkability.

Devils Backbone Brewing Co.’s Vienna Lager clone