A Vienna lager without the lagering. Same malt bill and hop schedule as a typical Vienna but utilizing a  clean ale yeast instead of lager yeast which will allow for a quick turn around,  although I’m thinking when I finally attempt a lager I’m going to do the 2 week lagering method. I went with Edinburgh but any clean ale yeast would do – Cal Ale, German Ale, etc.  I have not been able to find real German Tettnang hops. This has been an ongoing trend for years now. It’s not exactly like I’m using them all the time but I always look in the cooler at the homebrew store to see what’s available and never see them. Are they not available in the US anymore? Also, all these noble landrace varieties have had extremely low alpha acids recently – Herrsbrucker 2.9%, Saaz 3%, etc. Not exactly that ideal for bittering. Anyhow, used US Tettnang and Liberty. Both hops smelled really really nice.

Ferment this beer pretty cool. I’m shooting for 60F for 3 days and then letting it free rise till it finishes out, which should be around 5 days or so. Crash and then fine with gelatin. I used gelatin on the last batch and it worked wonders. Usually have floaters from dry hopping. 24 hours at 32F and the beer dropped clear. A couple more days while carbonating and it was close to crystal clear.

6 gallons

Estimated OG: 1.058
Estimated FG: 1.015
Estimated Color: 10.5 SRM
Estimated IBU: 23.7 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 5.7%

Grain
9 lbs Munich (10 SRM) 60%
6 lbs Vienna  (3.5 SRM) 40%

Schedule
60 minute Boil
28.00 g US Tettnang [5%] – Boil 60 min 14.6IBUs
28.00 g Liberty [4.5%] – Boil 15 min 6.5 IBUs
28.00 g US Tettnang [5%] – Steep/Whirlpool 10 min 2.6 IBUs

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
Half RO water
Half Ventura water(high bicarbonates and sulfates)
5g Calcium Chloride added to mash water
Mash in 5.75 gallons water 161F and let stabilize to 152F for 60 min
4g Calcium Chloride added to sparge water
Batch sparge 4 gallons cold

Yeast
WLP 0028 Edinburgh Ale 2L starter