Vienna Lager

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Steve Dockter of Meridian, ID, member of the Snake River Brewers, won a gold medal in Category #3: European Amber Lager during the 2011 National Homebrew Competition Final Round in San Diego, CA. Dockter’s European Amber Lager was chosen as the best among 140 final round entries in the category.

To see other winning homebrew recipes from the 2011 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Vienna Lager | European Amber Lager

Ingredients

  • For 10 Gallons (37.85 L)
    • 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)

    Specifications

    • Original Gravity: 1.055
    • Final Gravity: 1.013
    • ABV: 5.51%
    • IBU: 25
    • SRM: 14

    Directions

    1. Mash at 152° F (67° C) for 90 minutes. Collect about 12 gallons of wort, boil for a total of 90 minutes. Cool and pitch yeast at 45° F (7° C); let the temperature rise and ferment at 50° F (10° C)
    2. Forced CO2 to carbonate (2.4 vol)