Matterhorn Vienna Lager
This lager showcases the sweet caramel notes of Crystal 60L malt and the crisp, biscuity flavors of Goldpils Vienna malt. Balanced with mild hops and a clean lager yeast profile, this recipe creates a smooth and rich lager with a hint of sweetness.
ingredients
- 6 oz. Briess Crushed Crystal 60L Malt
- 1 tin Briess CBW® Goldpils Vienna
- 2 lbs. Muntons Plain Light Dry Malt
- 8 oz. Rice Syrup Solids
- 1 oz. U.S. Hallertau Hops (bittering)
- 1/2 oz. U.S. Saaz Hops (finishing)
- 1 packet Saflager S-23 Yeast
steps
- 1.
In a large pot, heat 2 gallons of water to 160°F.
- 2.
Add crushed Crystal 60L malt and Vienna malt extract. Steep for 30 minutes.
- 3.
Bring to a boil, remove from heat, and add dry malt and rice syrup solids. Stir until dissolved.
- 4.
Add Hallertau hops and boil for 60 minutes.
- 5.
Add Saaz hops and boil for an additional 10 minutes.
- 6.
Cool the wort to 70°F, then transfer to a fermenter. Pitch yeast.
- 7.
Ferment at 50-55°F for 2 weeks, then transfer to secondary for 2 weeks.
- 8.
Bottle and age for at least 2 weeks before enjoying.
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