Kaffee Vienna Lager

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Single infusion mash at 152° F for 60 minutes. Target 5.3 pH. Mash out, then add Midnight Wheat at vorlauf. Boil for 90 minutes. Chill to 48° F and pitch yeast starter. Ferment at 50° F. When fermentation is about 80% complete, allow temperature to free rise to 65° F. Hold for 48 hours before slowly cooling to lagering temperature. Rack onto gelatin in secondary fermenter. Lager at least two weeks at 34° F. Add whole bean coffee to fermenter 24 hours before kegging.

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Kaffee Vienna Lager

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