“Patron Saint of Vienna” Lager

Stock # HBS003 – Order here

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Ingredients:

• 3.3-pound can Bierkellar Light Liquid Malt Extract
• 1-pound dry malt extract
• ¾-pound Vienna malt
• ¼-pound 20L or 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 another 10 minutes. After one hour total boiling time, remove the pot from the burner.

Cover the pot and let sit while you clean and sterilize a fermenter. Put 3 gallons of chilled water in the 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 (30 - 40 degrees Fahrenheit) for approximately six weeks. Then bottle.

Boil 1-1/3 cups dry malt extract or 1 cup of corn sugar in a pint of water until dissolved. Pour into bottling bucket. Siphon beer into bottling bucket and mix thoroughly. If kegging, disregard the priming agent. It should make 53 (plus or minus) 12-ounce bottles.