“Patron Saint of Vienna” Lager

Stock # HBS003

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Ingredients:

• 5-pounds amber dry malt extract
• ¾-pound Vienna malt
• ½-pound 40L Crystal malt
• 1-ounce Tettnang hops (bittering)
• 1-ounce Hallertau hops (flavor)
• 1 packet Superior lager yeast (recommended liquid yeast: White Labs WLP830 - German Lager)
• 1 muslin grain bag
• 1 muslin hops bag

Procedure:

Set aside 1-1/3 cup of dry malt extract for bottling time. Put one gallon of cold water into a brew pot. Crush the grain and tie it loosely into the muslin bag. Drop the bag into the water. Set the burner on medium-high, and slowly raise to a boil. At the start of the boil, remove the grain bag, add the malt extracts, and bring back to a boil. Boil for 20 minutes. Add Tettnang hops and boil for another 30 minutes. Add Hallertau hops and continue boil for a final 10 minutes. Remove the pot from the burner.

Put 3 gallons of chilled water in a clean and sterile fermenter. Strain the wort into the pot, and add enough chilled water to raise the volume to 5¼ gallons. Add the lager yeast when the temperature falls below 80F, and seal with an airlock. Leave in a cool, dark place (50-60 degrees Fahrenheit.)

The wort should ferment for 15-30 days. When bubbling stops, rack into a second clean and sterile fermenter (glass preferred) and store in a cool, dark place (45 - 50 degrees Fahrenheit) for approximately six weeks. Then bottle.

O.G. 1.046-1.048 Alcohol Content: ~ 4.8%

F.G. 1.008-1.012