Vienna Lager – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
3.25 pounds German Pilsen Malt (2-Row) 33.8%
3.25 pounds German Vienna Malt 33.8%
3.00 pounds German Light Munich Malt 31.2%
0.13 pounds German Carafa II 1.3%
9.63 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1/4 tsp. Irish Moss 20 minutes

Hops

Amount Hop Time AA
0.45 ounces Magnum 60 min 14.0%
1.00 ounces Tettnanger 10 min 2.5%
1.00 ounces Tettnanger 0 min 2.5%
2.45 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
German Lager (WLP830) White Labs Liquid

Procedure

  • Single infusion mash at 153° for 60 minutes
  • Batch sparge with 3.75 total gallons of 168° water - 15 min each batch
  • 90 minute boil - add hops according to schedule
  • Cool wort to 60°
  • Pitch yeast from starter made 24 hours in advance.
  • Ferment at 50° for seven
  • Perform diacetyl rest for at least two days at 60°.
  • Transfer to secondary slowly bring temperature down a few degrees over the course of a week.
  • Lager for at least 28 days at 32-34°

 

Fermentation and Aging

Primary:
7 days @ 50° F
Secondary:
2 days @ 60° F
Lager:
28 days @ 34° F

Notes

Augmented recipe based upon judges comments from the 2008 NHC.

  • CO2 needs to be bumped up.
  • Reduce diacetyl with a longer rest at 60°.
  • Needs less malty profile.
  • Needs to be drier.