HVHB,inc Brewing Recipe

Source: Lyn Howard

Lyn's Vienna Lager

This is Lyn Howard's award winning Vienna Lager recipe from our 1995 Homebrew competition

Extract/Grain Version Ingredients:

  • 6.6lbs Light Malt extract syrup
  • .5lbs Amber Dry Malt Extract
  • 8 oz light crystal malt (20L)
  • 2 oz Chocolate malt
  • 8 oz. Toasted malt (10 minutes at 350 degrees)
  • 8 oz Munich malt
  • 2 oz Wheat malt
  • 1 oz Saaz Hops , 60 minute boil
  • .75oz Hallertau Hops , 60 minute boil
  • .5 oz Tettnang Hops , 15 minute boil
  • .5oz Hallertau Hops , 15 minute boil
  • .25 oz Hallertau Hops , 2 minute boil
  • .25 oz Saaz Hops, 2 minute boil
  • Wyeast Munich or other Lager yeast
  • 3/4 cup, corn sugar (priming)

    • O.G. 1.048 F.G. 1.010

    Procedure: Crack all grains and steep in 1 gallon 150-155F water for 30 minutes. Collect runoff and sparge (rinse grains) with an additional .5 gallons 170F water. Add to brew kettle with 1 gallon of water and the malt extract. Boil for 60 minutes, adding hops as shown. Chill and add to 3 gallons of cold water (top fermenter to 5 gallons). Ferment at 45-50 degrees or so. Primary 7-10 days. Secondary 10-14 days. Prime with 3/4 cup of corn sugar and bottle.

    All-Grain Version :

    Substitute: 8.5lb 2 row pilsner malt for the Amber malt extract and the dry malt extract, also optionally increase boiling hops slightly.

    Procedure: Mill all grains and mash in at 152 degrees for 90 minutes or until conversion is complete. Mash out at 168 for 10 minutes. Sparge with 4.5 gallons of 170 degree water (5.4ph). Total boil time 90 minutes.

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