Beer Recipe of the Week: Vienna Lager

Vienna Lager NHC 2011

Category 3: European Amber Lager

Steve Dockter, Meridian, ID, Snake River Brewers

Gold Medal

"Vienna Lager"

Vienna Lager

 

Ingredients for 10 U.S. gallons (37.85 liters)

6.0 lb (2.72 kg) Pils malt

5.25 lb (2.38 kg) 10L Munich malt

8.75 lb (3.96 kg) Vienna malt

0.5 lb (227 g) Caramel Munich malt

3.5 oz (99 g) Carafa II malt

2.5 oz (71 g) Hallertau pellet hops, 4.1% a.a. (60 min)

1.0 oz (28 g) Hallertau Hersbrucker pellet hops, 4.1% a.a. (10 min)

Wyeast No. 2308 Munich Lager yeast (1.5 gallon starter)
2.4 vol forced CO2 to carbonate

 

Original Specific Gravity: 1.055

Final Specific Gravity: 1.013

Boiling Time: 90 minutes

IBUs: 25

SRM: 14

Directions

Mash at 152F (67C) for 90 minutes. Collect about 12 gallons of wort, boil for a total of 90 minutes. Cool and pitch yeast at 45F (7C); let the temperature rise and ferment at 50F (10C)

 

Runners-Up

Silver Medal: Stephen Northcutt & Mark Ristow, Oktoberfest/Marzen, Diablo Order of Zymiracle Enthusiasts (DOZE)

Bronze Medal: Mark Stober, Tampa, FL, Oktoberfest/Marzen, Tampa Bay BEERS

 

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