Accokeek Creek Vienna Lager
"Specialty Malts: 6 oz. Briess Crushed Crystal 60L Malt Extract: 1 tin Briess CBW® Goldpils Vienna 2 lbs. Muntons Plain Light Dry Malt Yeast Nutrient: 8 oz. Rice Syrup Solids Hops: 1 oz. U.S. Hallertau Hops (bittering) 1/2 oz. U.S. Saaz Hops (finishing) Yeast: 1 packet Saflager S-23"
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Brew a classic Vienna Lager with a rich malty profile, balanced hop bitterness, and a crisp finish. This recipe showcases Briess Crystal malt, Goldpils Vienna extract, and Saflager S-23 yeast for an authentic European flavor.
ingredients
- 6 oz Briess Crushed Crystal 60L
- 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.
Steep Crystal malt in 2.5 gallons of water at 150°F for 30 minutes.
- 2.
Remove grains and bring to a boil.
- 3.
Add Goldpils Vienna and dry malt. Boil for 60 minutes, adding Hallertau hops at 45 minutes.
- 4.
Add Saaz hops at 59 minutes. Remove from heat after 60 minutes.
- 5.
Cool wort, transfer to fermenter, and top up to 5 gallons with water.
- 6.
Pitch Saflager S-23 yeast and ferment at 50-55°F for 2 weeks.
- 7.
Lager for 4-6 weeks, then carbonate and enjoy!
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