McFate Brewing Co.’s Vienna Lager clone

McFate Brewing Co.’s Vienna Lager clone

(5 gallons/19 L, all-grain)
OG = 1.052  FG = 1.011
IBU = 27  SRM = 7.5  ABV = 5.5%

A lighter, Mexican amber interpretation of the traditional Vienna-style lager from McFate Brewing Co. in Scottsdale, Arizona.

Ingredients
6.4 lbs. (2.9 kg) Weyermann Pilsner malt
3.5 lbs. (1.6 kg) Weyermann Vienna malt
2.25 oz. (64 g) acidulated malt
6 oz. (172 g) dextrose corn sugar
1 oz. (28 g) Weyermann Carafa® Special III (600 °L)
6.4 AAU Warrior hops (60 min.) (0.4 oz./11 g at 16% alpha acids)
1 oz. (28 g) Czech Saaz hops (0 min.)
1⁄2 tsp. Irish moss or Whirlfloc (15 min.)
White Labs WLP830 (German Lager) or Wyeast 2124 (Bohemian Lager) or Saflager W-34/70 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Using a very loose mash with a 4-to-1 water to grain weight ratio (~1.9 qts./lb.), target a mash temperature of 150 °F (66 °C) and perform a single-infusion mash for 30 minutes or until proper conversion has occurred. Recirculate your wort through the grain bed until clear then sparge with a maximum of 3 gallons (11 L) of sparge water. The loose mash should provide a majority of the water needed. If your runoff goes above a pH of 5.5, add water to top off instead of running the risk of pulling any astringency from the spent grain bed.

Boil for 90 minutes, adding hops and fining agents as indicated. At flameout, rapidly chill the wort to 48 °F (9 °C) and pitch plenty of healthy yeast. Oxygenate thoroughly. Keep at 48 °F (9 °C) for 4 days, then raise to 54 °F (12 °C) for a diacetyl rest for about 6 days. Not only will this take care of any diacetyl issues, the elevated temperatures will help ferment some remaining sugars, giving the beer a slightly drier character. Starting on day 11, lower the temperature 2 °F (1 °C) per day until reaching 40 °F (4 °C). Hold it at this temperature for 7 days then drop it to 32 °F (0 °C) for transfer to keg to drop out any additional yeast still in suspension.

Force carbonate to 2.5 volumes or prime and bottle condition leaving the bottles at 70–75 °F (21–24 °C) for two weeks to properly condition. Serve in a Pilsner glass at approximately 45–48 °F (7–9 °C).

McFate Brewing Co.’s Vienna Lager clone

(5 gallons/19 L, extract with grains)
OG = 1.052  FG = 1.011
IBU = 27  SRM = 7.5  ABV = 5.5%

Ingredients
3.5 lbs. (1.6 kg) Briess Pilsen dried malt extract
2 lbs. (0.9 kg) Briess Vienna dried malt extract
6 oz. (172 g) dextrose corn sugar
1 oz. (28 g) Weyermann Carafa® Special III
6.4 AAU Warrior hops (60 min.) (0.4 oz./11 g at 16% alpha acids)
1 oz. (28 g) Czech Saaz hops (0 min.)
1⁄2 tsp. Irish moss or Whirlfloc (15 min.)
White Labs WLP830 (German Lager) or Wyeast 2124 (Bohemian Lager) or Saflager W-34/70 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Place crushed de-bittered Carafa® III malt into a steeping bag and submerge in 2.5 gallons (9.5 L) of water as the water heats up. Remove steeping grains when water temperature reaches 155 °F (68 °C). Remove pot from heat and add 3 lbs. (1.4 kg) of the Pilsen malt extract, stirring well. Add water to boil kettle to bring volume up to 3.5 gallons (13.2 L). Resume heating brew kettle and boil for 60 minutes, adding hops and fining agents according to the ingredient list. Add remaining malt extract and corn sugar in the last 15 minutes of the boil. Cool wort to 48 °F (9 °C) and rack to fermenter. Top off wort with pre-chilled water to bring volume up to 5 gallons (19 L). Oxygenate thoroughly and pitch yeast.

Keep at 48 °F (9 °C) for 4 days, then raise to 54 °F (12 °C) for a diacetyl rest for about 6 days. Not only will this take care of any diacetyl issues, the elevated temperatures will help ferment some remaining sugars, giving the beer a slightly drier character. Starting on day 11, lower the temperature 2 °F (1 °C) per day until reaching 40 °F (4 °C). Hold it at this temperature for 7 days then drop it to 32 °F (0 °C) for transfer to keg to drop out any additional yeast still in suspension.

Force carbonate to 2.5 volumes or prime and bottle condition leaving the bottles at 70–75 °F (21–24 °C) for two weeks to properly condition. Serve in a Pilsner glass at approximately 45–48 °F (7–9 °C).