The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Kevin Lemme of Carmel, IN, won a bronze medal in Category #4: Amber European Beer with a Vienna Lager during the 2019 National Homebrew Competition Final Round in Providence, RI. Lemme’s Vienna Lager was chosen as a top three entry among 365 entries in the category.
The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Kevin Lemme of Carmel, IN, won a bronze medal in Category #4: Amber European Beer with a Vienna Lager during the 2019 National Homebrew Competition Final Round in Providence, RI. Lemme’s Vienna Lager was chosen as a top three entry among 365 entries in the category.
Ingredients:
- MALTS
- 8 lb. German Pilsner malt
- 8 lb. Vienna malt
- 2.5 lb. Dark Munich malt
- 2.5 lb. Weyermann Caraamber Malt
- HOPS
- 0.75 oz. Northern Brewer, 60 min
- 3.5 oz. Czech Saaz, 20 min
- YEAST
- Imperial L17 (Harvest) yeast 4 packs placed into a 4 L starter three days prior to brew day on a stir plate
- Additional Ingredients
- Yeast nutrient, 15 min
- Whirlfloc, 15 min
Specifications:
Yield: 10 US gal
Original Gravity: 1.05
Final Gravity: 1.012
ABV: 5.10%
IBU: 20
SRM: 10
Efficiency: 90%
Directions:
Mash at 125° F for 30 minutes, 147° F for 30 minutes, 162° F for 30 minutes. No mash out, recirculate until clear. Collect 15 gallons. Boil for 90 minutes total to eliminate DMS. Add hops as described. Chill to 50° F. Oxygenate with pure oxygen for 3 minutes at 1 L/minute and pitch decanted starter. Using Tasty’s fermentation schedule as a guide, let free rise to 52° F and rest for 4-5 days. Then raise to 58° F for 2-3 days; then raise to 62° F for 2-3 days. Once terminal gravity is reached, slowly chill to 32° F by dropping the temperature 2-3° F per day. Keg and lager for 3 months, but taste along the way because that’s just too long to wait.
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