Vienna

Brewed by Bob Wilcox 

Vienna Lager 
BJCP 9B 

OG.  1.058 
FG.  1.017 
ALC. 5.3 
IBU.  27.5 
SRM. 15.8 

Ingredients for 5 Gals 
8 lbs     Weyermann Vienna Malt 
3 lbs.    Weyermann 2-row Pils 
3.5 lbs   Weyermann Light Munich Malt 
.5 lb     Aromatic 
.5 lb     CaraVienna 
1 oz.     Hallertauer 4% 60 mins Boil 
.75       Hallertauer 4% 30 mins Boil 
.5 oz     Tettnanger 4,4% 15 mins Boil 
1 tsp     Irish Moss



Mash at 150 degs for 60 mins 
Add 2-3 gals 190 deg water and heat to mash out 168 dega hold for 15 mins 
Drain to kettle 
Boil 10 mins. and start hop additions as noted 
At 45 mins. add Irish Moss 
Chill to 70 degs and let settle for 30 mins 
Drain to fermentoe and Pitch Wyeast #2206 Bavarian Lager 

Ferment 24 days at 48 degs 
Secondary 39 days at 39 degs 
Rack to keg and Lager 8-10 weeks at 35 degs