Recipe Type: All Grain
Yeast: WLP028 Edinbugh
Yeast Starter: Yes
Batch Size (Gallons): 5.25
Original Gravity: 1.054
Final Gravity: 1.014
IBU: 20
Boiling Time (Minutes): 60
Color: Amber Red
Primary Fermentation (# of Days & Temp): 28 days at 65 max
Tasting Notes: Smooth caramel, toffee, beer!

This recipe originally came on a promo card from White Labs that was in my issue of BYO. I can't recall if I made any changes to the grains or hops, but I did switch out the yeast. It originally called for WLP862 Cry Havoc (someday I'll try this), but I used WLP028 which is a workhorse for me.

Ingredients:
9 lbs. Vienna Malt
12 oz. C60
8 oz. C40
8 oz. C20
2 oz. Roasted Barley 300L
1 oz. Fuggles @60 min.
0.5 oz. EKG @45 min.
0.5 oz. EKG @15 min.

Mash at 154 for 60 minutes

This came out better than expected, as I hoped. Smooth, malty but not sweet, and a gorgeous red amber. This beer has no exotic ingredients to make you sit up and take notice; this beer will not interrupt your conversation or make the ten o'clock news. This beer is the comfortable sweatshirt in the back of your closet; the dog resting at your feet; the well earned break at the end of a hard day. I made this beer in anticipation of St. Patrick's Day parties, but I don't think I can make it last that long.

FWIW, this beer sat in primary for nearly seven weeks due to various stresses and activities for the holidays. Also, if anyone has wondered what an all-Vienna base malt would be like, you should mos def try it!