Vienna Lager NHC 2011
Category 3: European Amber Lager
140 Entries
Sponsored by How to Brew by John Palmer
Steve Dockter, Meridian, ID, Snake River Brewers
Gold Medal
"Vienna Lager"
Vienna Lager
Ingredients for 10 U.S. gallons (37.85 liters)
6.0 lb (2.72 kg) Pils malt
5.25 lb (2.38 kg) 10L Munich malt
8.75 lb (3.96 kg) Vienna malt
0.5 lb (227 g) Caramel Munich malt
3.5 oz (99 g) Carafa II malt
2.5 oz (71 g) Hallertau pellet hops, 4.1% a.a. (60 min)
1.0 oz (28 g) Hallertau Hersbrucker pellet hops, 4.1% a.a. (10 min)
Wyeast No. 2308 Munich Lager yeast (1.5 gallon starter)
2.4 vol forced CO2 to carbonate
Original Specific Gravity: 1.055
Final Specific Gravity: 1.013
Boiling Time: 90 minutes
IBUs: 25
SRM: 14
Directions
Mash at 152F (67C) for 90 minutes. Collect about 12 gallons of wort, boil for a total of 90 minutes. Cool and pitch yeast at 45F (7C); let the temperature rise and ferment at 50F (10C)
Runners-Up
Silver Medal: Stephen Northcutt & Mark Ristow, Oktoberfest/Marzen, Diablo Order of Zymiracle Enthusiasts (DOZE)
Bronze Medal: Mark Stober, Tampa, FL, Oktoberfest/Marzen, Tampa Bay BEERS