#DEVIL BACKBONE BREWING COMPANY PLUS#

At end of fermentation, let rise to 57 ☏ (14 ☌) for diacetyl rest. When fermentation is about two-thirds complete, raise temperatures to 56 ☏ (13 ☌) to finish fermenting remaining sugars. Allow temperatures to rise to 54–54.5 ☏ (12 ☌) during the main fermentation period. If you choose to add clarifiers such as Whirlfloc or Irish moss, do so with 15 minutes remaining in the boil.Ĭhill to 52 ☏ (11 ☌) then pitch ample amount of healthy yeast. Boil for 90 minutes, adding hops as indicated. Recirculate until clear, then sparge until you collect about 7 gallons (26.5 L) of wort. Mash out for ten minutes at 170 ☏ (77 ☌).

Raise temperature to 162 ☏ (72 ☌) for 30 more minutes to convert alpha amylase. Raise temperature to 147 ☏ (64 ☌) and hold for 30 minutes for beta amylase rest. With a loose 3-to-1 water-to-grist ratio (~1.5 qts./lb.), conduct a protein rest at 125 ☏ (52 ☌), holding for 30 minutes. Imperial L17 (Harvest) or Omega Yeast OLY-114 (Bayern Lager) or Mangrove Jack’s M76 (Bavarian Lager) yeast (0.57 kg) Weyermann Caraamber® malt (26 °L)ģ.75 AAU German Northern Brewer hops (60 min.) (0.5 oz./14 g at 7.5% alpha acids)ġ.75 AAU Czech Saaz hops (20 min.) (0.5 oz./14g at 3.5% alpha acids)

#DEVIL BACKBONE BREWING COMPANY PLUS#

This beer from Devils Backbone (Roseland, Virginia) has won gold at the Great American Beer Festival three times since 2012, plus numerous other accolades.ġ.25 lbs. The gold standard for Vienna lagers in North America, known for its smooth, malty finish and drinkability.

Devils Backbone Brewing Co.’s Vienna Lager clone

Devil backbone brewing company