1. Recipes

“Thanks for the (Decoction) Pot, Dan” Vienna Lager

ABV: 5.60%

OG: 1.053

FG: 1.01

Link to article
gold medal amber-lager-recipe

Derrick Flippin of Rural Hall, NC won a gold medal in Category #3: European Amber Lager during the 2016 National Homebrew Competition Final Round in Baltimore, MD. Flippin's Vienna lager was chosen as the best among 180 Final Round entries in the category. Flippin was also the Ninkasi Award Winner for the competition. The award is named for the Sumerian Goddess of beer and is given to the winningest brewer based on points earned in the final around of National Homebrew Competition.

Amber Lager

Brewed 30 times

Derrick Flippin of Rural Hall, NC won a gold medal in Category #3: European Amber Lager during the 2016 National Homebrew Competition Final Round in Baltimore, MD. Flippin's Vienna lager was chosen as the best among 180 Final Round entries in the category. Flippin was also the Ninkasi Award Winner for the competition. The award is named for the Sumerian Goddess of beer and is given to the winningest brewer based on points earned in the final around of National Homebrew Competition.

Ingredients:

  • 4.62 lb (2.1 kg) Belgian Pilsner malt
  • 4.62 lb (2.1 kg) Vienna malt
  • 1.43 lb (649 g) Weyermann CaraAmber malt
  • 1.43 lb (649 g) dark Munich malt
  • 1 oz (28 g) Briess Midnight wheat malt (steep)
  • 0.55 oz (15.6 g) German Magnum hops, 13.2% a.a. (60 min.)
  • 1 oz (28 g) Tettnang hops, 3.9% a.a. (15 min.)
  • 1/2 tsp. (2.5 g) Wyeast nutrient blend
  • 1 tsp (5 g) gelatin for cold-side fining
  • Campden tablets to remove chlorine from tap water
  • White Labs WLP833 German Bock lager yeast (3.5 L starter)

Specifications:

Yield: 5.5 gallons (20.82 L)

Original Gravity: 1.053

Final Gravity: 1.01

ABV: 5.60%

Directions:

Mash in at 158° F (70° C) and hold for 60 minutes. Pull a decoction; boil 15 minutes, then add back to the main mash, which should equalize at 168° F (76° C). Hold at 168° F (76° C) for 10 minutes. 60 minute boil. Primary Fermentation: 21 days at 50° F (10° C) Secondary Fermentation: 13 days at 33° F (1° C) Carbonate to 2.5 volumes of CO2

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