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Pub Lager
Vienna Lager • All Grain • 5 gal
Dark lager for everyday.
October 6, 2008 pm 04:55pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 5 lbs
English 2-row Pils
English 2-row Pils
Pilsner base malt.
- 1.5 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .25 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .25 lbs
Weyermann CaraMunich® II; Weyermann
Weyermann CaraMunich® II; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 2 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .25 oz
Magnum - 14.5 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- .5 oz
Fuggle - 4.8 AA% whole; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 oz
Sterling - 7.5 AA% pellets; boiled 1 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
-
White Labs WLP833 German Bock Lager
White Labs WLP833 German Bock Lager
From the alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Dopplebocks, and Oktoberfest style beers. Very versatile lager yeast, it is so w
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: A - Vienna Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.014 | |
| Color: | 12.1 SRM | 10 - 16 | |
| Alcohol: | 4.4% ABV | 4.5% - 5.5% | |
| Bitterness: | 22.4 IBU | 18 - 30 | |
Discussion
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