Wien Zerschlagen (Vienna SMASH)

In October of 2022, I finally decided to brew a beer with the entire malt bill using Vienna Malt from Colorado's Root Shoot Malting.

The Brew Hut (one of my local homebrew shops) had been carrying this malt for a few years, and I really fell in love with it, using it in such classics as Decemberfest Lager and Colorado Vienna Lager.

It is unique in that it is around 6 Lovibond, which makes it almost twice as dark as most Vienna malts. Its flavor is rich and toasty with hints of graham cracker and grape nuts.

For some time, I had been thinking it would be fun to brew a beer using 100% of this malt in the grain bill. 

This is the recipe I came up with.

I thought a lot about the name of the beer, trying to pull together Colorado and Vienna / Austria. 

I spent time with Google's English to German translator. For awhile I thought I would call it "Berglöwe Wien" which means "Mountain Lion Vienna". 

But, I wasn't really wild about that name.

Eventually I decided to just go boring and descriptive ... "Vienna S.M.A.S.H." (Single MAlt Single Hop). I dressed it up with the German word for "Smash" and got "Wien Zerschlagen". 

I'm still not overly excited about that name, but I probably don't want to waste a great name on a beer I'll probably only brew once. Wien Zerschlagen (Vienna SMASH) is at least descriptive of the beer.

On untappd: Wien Zerschlagen - SheppyBrew

Anyway, we'll see how it turns out.

For more about this beer, see Sheppy's Blog: Wien Zerschlagen

Vienna --- Batch 1

Style		Vienna Lager		Batch Size		5.50 gal
Type		All Grain		Boil Size		6.60 gal
Brewhouse Efficiency		65.00		Boil Time		60 minutes

Recipe Characteristics

Recipe Gravity		1.051 SG		Estimated FG		1.012 SG
Recipe Bitterness		24.6 IBUs (Rager)		Alcohol by Volume		5.2 %
BU : GU		0.484
Recipe Color		8.2 SRM		Color
Measured OG:		1.051		Measured FG:		1.013
ADF:		74		Measured ABV:		5.0%

Ingredients

Ingredients

Amt	Name	Type	#	%/IBU	Volume
7.98 gal	Denver, Colorado	Water	1	-	-
8.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
3.00 g	Epsom Salt (MgSO4) (Mash)	Water Agent	3	-	-
1.00 tsp	Lactic Acid (Mash)	Water Agent	4	-	-
12 lbs	CO Vienna Malt (6.0 SRM)	Grain	5	100.0 %	0.94 gal
0.500 oz	Magnum [15.80 %] - Boil 40.0 min	Hop	6	24.6 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 10.0 mins)	Fining	7	-	-
1.00 tsp	Yeast Nutrient (Boil 10.0 mins)	Other	8	-	-
1.0 pkg	Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml]	Yeast	9	-	-
0.50 tsp	Gelatin (Bottling)	Fining	10	-	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 31.92 qt of water at 158.8 F	152.0 F	45 min
Heat	Heat to 158.0 F over 10 min	158.0 F	15 min
Mash Out	Heat to 170.0 F over 7 min	170.0 F	10 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
Brewing salts in the mash water.
Ca=104,Mg=18,Na=21,SO4=90,Cl=151,HCO3=104
Acid addition to bring calculated pH around 5.4
Brew as directed from recipe.
Cool wort to as close to 50 degrees as possible.
Ferment in 50's for about 5 days, let rise to high 60's for another week.
Keg carbonate.
After the keg is chilled, add geletin to keg.

Brewing Record

Brew Date:				Strike Temp:
Mash Temps:
Pre-boil OG		(1.046 SG)		Pre-boil Vol		(6.60 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...