It ain’t Irish.... but it’s red.
https://byo.com/article/vienna-lager-in-exile/ Red Ball Express
(Vienna Lager)
(5 gallons/19 L, all-grain)
OG = 1.052
FG = 1.013
IBU = 25
SRM = 11
ABV = 5.0%
Ingredients
10 lbs. 12 oz. (4.9 kg) Vienna malt
9 oz. (0.26 kg) CaraMunich II
malt (45 °L)
6.66 AAU Tettnanger hops (60 mins) (2.2 oz./63 g of 3% alpha acids)
1 tsp. Irish moss (15 mins)
1/8 tsp gypsum (75 mins)
White Labs WLP920 (Old Bavarian Lager) yeast (3 qt./~3 L starter)
1 cup corn sugar (for priming)
Step by Step
In your kettle, mash in at 131 °F (55 °C). Pull a 1-gallon (3.8 L) decoction and heat it to 162 °F (72 °C), stirring constantly. (The decoction should be from the thickest part of the mash.) Rest decoction at 162 °F (72 °C) for 5 minutes, add a pinch of calcium (CaCl2) and bring decoction to a boil, stirring constantly. Boil decoction for 15 minutes, still stirring constantly. Transfer decoction back to main mash and heat mixture to 154 °F (68 °C) for a 45-minute rest. Stir well to even out mash temperatures. Heat mash to 168 °F (76 °C) then transfer to lauter tun. Recir-culate mash for 20 minutes, then run off wort and sparge with 170 °F (77 °C) water. (Do not let temperature of grain bed fall below 165 °F (74 °C); if it does, heat sparge water to 180 °F (82 °C).) Collect about 5.75 gallons (22 L) of wort, add water to make 6.5 gallons (25 L) of wort. Boil for 90 minutes, to reduce wort to 5 gallons (19 L). Add 1/8 tsp. gypsum with 75 minutes left in boil. Add hops with 60 minutes left in boil and Irish moss with 15 minutes left in boil. Cool wort to 55 °F (13 °C), let cold break settle, transfer to fermenter and aerate (preferably with a 45 second shot of oxygen). Pitch yeast (from cooled starter) and ferment at 55 °F (13 °C). Lager for 2 months at 40 °F (4.4 °C) or below.
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