Ingredients:

  • 9 lbs (4.08 kg) Vienna malt
  • 1 lb (0.45 kg) Munich malt
  • 1 lb (0.45 kg) Crystal malt (40L)
  • 1 oz (28 g) Hallertau hops (bittering)
  • 0.5 oz (14 g) Saaz hops (flavoring)
  • 1 packet of German lager yeast (e.g., Wyeast 2124 or Saflager W-34/70)
  • 3/4 cup (150 g) corn sugar or 2/3 cup (130 g) table sugar (if bottling)

Instructions:

  1. Sanitize all brewing equipment and work surfaces.
  2. Heat 3 gallons (11.4 liters) of water to about 165°F (74°C) for mashing.
  3. Add grains to heated water; hold at 152°F (67°C) for 60 minutes. Stir occasionally.
  4. Rinse grains with 170°F (77°C) water to extract sugars.
  5. Bring wort to a boil, adding bittering hops at the start. After 45 minutes, add flavoring hops. Boil for an additional 15 minutes.
  6. Use an immersion chiller to cool the wort to about 68°F (20°C).
  7. Transfer wort to the fermentation vessel, pitching yeast. Seal with airlock.
  8. Store in a dark, cool place (around 55-65°F / 13-18°C) for 2–3 weeks.
  9. Siphon into bottles or keg, adding priming sugar if bottling.
  10. Allow 1-2 weeks for carbonation (if bottling).
  11. Chill and serve your homemade Vienna Lager!