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 European Amber Lager was chosen as the best among 166 final round entries in the category.
To see other winning homebrew recipes from the 2015 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Since This is NHC I’ll Keep The Beer Names Nice and Clean…Vienna Lager | Vienna Lager
- 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: 1.050
- Final Gravity: 1.012
- ABV: 4.99%
- SRM: 14
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.).
Want to convert this all-grain recipe to extract or partial mash? Check out these 3 simple steps to convert homebrew recipes.