Lake House Lager

Brewer: Pat Skahan
Batch Size: 5.00 gal	Style: Vienna Lager ( 7A)
Boil Size: 6.97 gal	Style Guide: BJCP 2015
Color: 12.9 SRM	Equipment: Pat Skahan's Brewhouse
Bitterness: 23.4 IBUs	Boil Time: 60 min
Est OG: 1.050 (12.3° P)	Mash Profile: Single Infusion, Medium-light Body, Batch Sparge
Est FG: 1.008 SG (2.2° P)	Fermentation: Lager, Three Stage (DA rest, slow ramp down)
ABV: 5.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.23 gal	House (well) Water - Softened	Water	1
4.00 ml	Lactic Acid (Mash 60 min)	Misc	2
3.11 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
1.49 g	Calcium Chloride (Mash 60 min)	Misc	4
3 lbs 4.80 oz	Vienna Malt (Weyermann) (3.5 SRM)	Grain	5
3 lbs 3.20 oz	Vienna Malt (Briess) (3.5 SRM)	Grain	6
2 lbs	BEST Pilsen Malt (BESTMALZ) (1.8 SRM)	Grain	7
12.00 oz	Munich 10L (Briess) (10.0 SRM)	Grain	8
3.20 oz	Carafa II (Weyermann) (415.0 SRM)	Grain	9
3.00 oz	Melanoidin (Weyermann) (30.0 SRM)	Grain	10
2.40 ml	Lactic Acid (Sparge 60 min)	Misc	11
1.50 oz	Hallertauer Mittelfrueh [2.8%] - Boil 60 min	Hops	12
5.10 g	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	13
2.45 g	Calcium Chloride (Boil 60 min)	Misc	14
0.06 g	Baking Soda (Boil 60 min)	Misc	15
1.00 tsp	Irish Moss (Boil 15 min)	Misc	16
1.00 oz	Saaz [3.2%] - Boil 15 min	Hops	17
1.0 pkgs	Bavarian Lager (Wyeast Labs #2206)	Yeast	18

Based on an NHC Gold Medal Vienna Lager recipe. Changed hops, some grain brands, and yeast.

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