The High Plains Draughters Recipe Database


Vienna Lager
contributed by Tim Nagode on 1996-10-13
makes 5 gallons

Ingredients List  

8 lbs Ireks Pils malt
3 lbs Ireks Vienna malt
1 lbs crystal malt (40L)
1 lbs carapils malt
1 oz Black Patent malt
1 lbs wheat malt
1 oz Hallertau hops (4.5% alpha, 60 minutes)
1 oz Saaz hops (3% alpha, 30 minutes)
1 oz Saaz hops (3% alpha, steep)
1 qt Wyeast 2206 "Bavarian Lager" yeast

Brewing Notes  

Mash in with 12 qts. water at 136 degrees to reach 126 degrees. Hold for 30 min. protein rest. Raise to 150 degrees and hold for 90 min. starch conversion rest. Sparge w/ 4 gal. water at 165 degrees. Boil for 90 min.

Fermentation Notes  

Primary fermentation should last at least 14 days at 50-55F. When it is complete, rack to another carboy and let stand at 38 degrees until clear, 2 to 4 weeks. Force carbonate in keg or bottle with 3/4 cup corn sugar.

Gravity  

Original gravity: 1.053
Final gravity: 1.012

Competition Record  

Tim Nagode, 3rd place Vienna/Marzen/Oktoberfest, 1996 North Texas State Fair Homebrew competition



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