Vienna Lager 
All Grain Recipe
Submitted By: amclea01 (Shared)
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| Brewer: Aaron | |
| Batch Size: 6.00 gal | Style: Vienna Lager ( 3A) |
| Boil Size: 9.71 gal | Style Guide: BJCP 2008 |
| Color: 8.7 SRM | Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain |
| Bitterness: 17.3 IBUs | Boil Time: 90 min |
| Est OG: 1.047 (11.6° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.011 SG (2.8° P) | Fermentation: Lager, Two Stage |
| ABV: 4.7% | Taste Rating: 45.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3 lbs 8.00 oz |
Munich Malt (10.0 SRM) |
Grain |
1 |
| 3 lbs 8.00 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
2 |
| 2 lbs |
Vienna Malt (3.5 SRM) |
Grain |
3 |
| 12.00 oz |
Caramel/Crystal Malt - 10L (10.0 SRM) |
Grain |
4 |
| 12.00 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
5 |
| 8.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
6 |
| 1.00 oz |
Hallertauer Hersbrucker [4.2%] - Boil 90 min |
Hops |
7 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
| 0.50 oz |
Hallertauer Hersbrucker [4.2%] - Boil 10 min |
Hops |
9 |
| 2.0 pkgs |
Munich Lager (Wyeast Labs #2308) |
Yeast |
10 |
Notes
Pitch yeast at 45-47, keep between 50 and 52 for ferment. D rest at 2 weeks at 65 for 2-3 days, then drop to 40 for a week. Transfer to secondary and lager for 6-8 weeks.This Recipe Has Not Been Rated
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