Simple Amber Vienna Lager Recipe

Photo by: Terwilliger911

6.3 lb unhopped Amber malt extract (Nortwestern, LaGrange shop)
2.0 oz hop pellets (Nugget,11.1% alpha, 20 min)
1.0 oz hop pellets - flavor (Willamette, 4.0% alpha, 10 min)
1.0 oz hop pellets - aroma (Willamette, 4.0% alpha, 2 min);
Wyeast #2112 (California lager)


Procedure:

• Starter: Wyeast (lager, 2 days before, only original starter)
• Boil water and cool with a chiller (~3 gallon), move chiller up & down to aretate.
• Add malt extract except hop pellets and yeast and bring to boil.
• Add hop pellets, heat to boiling, watch for the foam, stir for 20 min.
• Last 10 min. boil with flavor hops.
• Last 2 min. boil with aroma hops.
• Mix the wort with water in the fermenter, check temperature to be 60-70 F, use chiller if needed, move chiller up & down to get air into the wort.
• Mix yeast starter with wort, cover with the lid, insert air lock, wait for fermentation to start.
• Move the fermenter to the ~50 F place (garage) for fermentation.

Source:  Eric's Beer Page