Yield: 6 Gallons (22.71 L)
The following beer recipe is featured in the September/October 2015 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Andy Weigel of Munhall, PA, member of the Three Rivers Alliance of Serious Homebrewers, won a gold medal in Category #3: European Amber Lager during the 2015 National Homebrew Competition Final Round in San Diego, CA. Weigel’s Vienna lager was chosen as the best among 166 final round entries in the category.
- 8.5 lb (3.86 kg) Best Vienna malt
- 2.0 lb (0.9 kg) Avangard Pilsner malt
- 1.0 lb (0.45 kg) Weyermann® Munich II malt
- 0.25 lb (113 g) melanoidin malt
- 3.0 oz (85 g) Weyermann® Carafa III Special malt
- 0.6 oz (17 g) U.S. Magnum pellets, 12.2% a.a. (60 min)
- 0.25 oz (7 g) Saaz pellets, 2.9% a.a. (5 min)
- White Labs WLP833 German Bock lager yeast (430B cells)
- Whirlfloc in boil
- Adjust mash pH with 2 ml lactic acid
- Adjust sparge pH with 1 ml lactic acid
- 1 tsp gelatin finings in secondary
Original Gravity: 1.05
Want to convert this all-grain recipe to extract or partial mash? Check out these 3 simple steps to convert homebrew recipes.
Mash at 152°F (67°C) for one hour. Primary fermentation for 14 days at 48°F (9°C). Secondary fermentation for 30 days at 35°F (2°C). Tertiary fermentation for 60 days at 30°F (-1°C). Forced CO2 to carbonate (2.5 vol.).
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