Velvet Legs Vienna Lager(#16)

Ingredients

4 lbs. Briess Pale Malt Extract

3 lb. Munich Malt Extract

2 lb. 90L Crystal Malt

3 oz. Tettnanger Hops

3 oz. Saaz Hops

1 pkg. Wyeast #2178 Lager Blend Yeast

Algorithm

Popped the Wyeast smack pack and let it expand. Made a starter by adding 6 tbsp. amber dry malt extract to 600 ml. tap water. Boiled for five minutes in an Erlenmeyer flask, cooled and added the live yeasties. Put a fermentation lock on the flask and put it in a dark place for a day to start really pumping(2/2/96). Boiled 6.5 gallons of unsoftened tap water to remove chlorine and let it cool. Mashed grains in 2 gallons of water @156F for 40 minutes. Extracted the wort and sparged the grains with 1 gallon of water at 156F. Brought wort to a boil. Added malt extract and 1.75 oz. Tettnanger hops and .25 oz. Saaz hops(boiling hops). After 40 minutes in the boil, added .25 oz Tettnanger and .25 oz Saaz hops(aroma hops). At the 58 minute mark in the boil, added .33 oz. Tettnanger and .33 oz. Saaz hops(flavoring hops). Cooled with ice bath and strained into waiting chilled water to bring the temperature down. Pitched yeast at 56F.

Fermentation

OG 1.050 @ 56 on 2/3/96 into glass primary fermenter.

IG 1.018 @ 70 on 2/11/96 racked to glass secondary

FG 1.010 @ 73F on 1/29/96 Bottled in brown glass

Results

Umm, ummm, ummmm, ummmm, ummmm. I wonder why I'm so lucky at brewing beer. This represents another very popular effort with my friends and co-workers. Very balanced taste with enough malty taste but that wonderful flowery hop kiss from the Saaz hops. A real winner.

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Last updated Oct. 30, 1996