Wintertime means it’s time to make some lagers. As our first club brew, we are going to spin off the December meetings conversation and brew a Vienna Lager.

Some research, Jamil Brew Strong Podcast Vienna Lager.

The recipe: This is a blend of Jamil’s Vienna Lager and a 2011 Vienna Lager AHA Gold Medal.
More information on brewing coming in the February Newsletter.

Finally, Salts are on you. I would shoot for Souther Germany Munich water profile.

Most importantly take good brewing notes. With everyone potentially doing something totally different please take good notes for when it is time to share out at club.

Yeast:
Wyeast
Munich Lager 2308 (my suggestion)
Bavarian Lager 2206
Oaktoberfest Lager 2633
Dry yeast
Lallemand Diamond Lager yeast

Recipe
Type: All Grain
Batch Size: 5.50 gal
Boil Time: 70 min
Fermentation: Lager

4 lbs Pilsner (2 Row) Ger (2.0 SRM) 37.4 %

3 lbs 8.0 oz Vienna Malt (3.5 SRM) 32.7 %

3 lbs Munich Malt (9.0 SRM) 28.1 %

3.0 oz Carafa II (412.0 SRM) 1.8 %

1.50 oz Hallertauer [4.80 %] – Boil 60.0 min 23.2 IBUs
–
1.00 oz Hallertauer [4.80 %] – Boil 10.0 min 5.6 IBUs
–

Gravity, Alcohol Content and Color
Est Original Gravity: 1.053 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 28.7 IBUs
Est Color: 11.9 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG