Lake House Lager, v.2 
All Grain Recipe
Submitted By: pskahan (Shared)
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| Brewer: Pat Skahan | |
| Batch Size: 5.00 gal | Style: Vienna Lager ( 7A) |
| Boil Size: 6.67 gal | Style Guide: BJCP 2015 |
| Color: 12.5 SRM | Equipment: Pat Skahan's Brewhouse |
| Bitterness: 24.9 IBUs | Boil Time: 60 min |
| Est OG: 1.045 (11.2° P) | Mash Profile: Single Infusion, Medium-light Body, Batch Sparge |
| Est FG: 1.009 SG (2.4° P) | Fermentation: Lager, Three Stage (DA rest, slow ramp down) |
| ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.23 gal |
House Water (softened) - 2021 Analysis |
Water |
1 |
| 4.50 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 2.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 1.20 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 0.50 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
| 4 lbs 8.00 oz |
Vienna Malt (Avangard) (3.0 SRM) |
Grain |
6 |
| 2 lbs |
BEST Pilsen Malt (BESTMALZ) (1.8 SRM) |
Grain |
7 |
| 1 lbs 11.20 oz |
Vienna Malt (Weyermann) (3.5 SRM) |
Grain |
8 |
| 12.00 oz |
Munich 6L (Briess) (6.0 SRM) |
Grain |
9 |
| 3.20 oz |
Carafa II (Weyermann) (415.0 SRM) |
Grain |
10 |
| 3.00 oz |
Melanoidin (Weyermann) (30.0 SRM) |
Grain |
11 |
| 1.00 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 60 min |
Hops |
12 |
| 2.45 g |
Calcium Chloride (Boil 60 min) |
Misc |
13 |
| 1.00 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
14 |
| 1.00 tsp |
Irish Moss (Boil 20 min) |
Misc |
15 |
| 1.00 oz |
Saaz [3.4%] - Boil 20 min |
Hops |
16 |
| 2.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
17 |
Notes
Based on an NHC Gold Medal Vienna Lager recipe. Changed hops, some grain brands, and yeast.
IBU=22.7, SRM=12.5, Est. ABV=5.1%.This Recipe Has Not Been Rated
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