Source: Russ Schreiber
Recipe added: 07/18/99
Although this recipe doesn't fall within the AHA guidelines for a Vienna, it is very flavorful beer. It was modeled after the Mexican amber beers, but I omitted the maize.
Recipe type: All Grain
Batch Size: 5 U.S. gallons
Starting Gravity: 1.044
Finishing Gravity: 1.011
Time in Boil: 90 minutes
Primary Fermentation: 7 days @ 50F
Secondary Fermentation: 14 days @ 36F
- 7.75 lbs. 2-row pale malt
- 1.5 lbs. Munich light malt
- 6 oz. Crystal 60L
- 2 oz. Chocolate malt
- .75 oz. Hallertauer Hersbrucker @ 90 min.
- .5 oz. Tettnanger @ 90 min.
- .5 oz. Tettnanger @ 10 min.
- 1 tsp. Irish moss @ 10 min.
- Wyeast 2206 Bavarian Lager in starter
Add 2.5 +/- gallons of 136F water to the crushed grains and hold at 122F for 30 minutes.
After 30 minute protien rest, add 1.5 +/- gallons of boiling water to the mash and hold at 150F for 60 minutes.
After 60 minutes, sparge with 3 gallons of 170F water.
When wort begins to boil, add boiling hops and boil for 80 minutes, then add finish hops and irish moss and boil for 10 minutes longer.
Remove from heat and force cool as quickly as possible.
Siphon into primary fermenter, leaving as much trub as you can, and pitch yeast.
Ferment at 50F for 5-7 days and rack to secondary and ferment at 36F for an additional 14-21 days.
Bottle with 3/4 CUP corn sugar and store at room temp. for at least 2 weeks.
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