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Old 06-03-2009, 09:07 PM   #1
Nov 2008
College Station, TX
Posts: 108
Liked 1 Times on 1 Posts

Recipe Type: All Grain   
Yeast: Wyeast 2206 Bavarian Lager   
Yeast Starter: 1 Qt   
Batch Size (Gallons): 5   
Original Gravity: 1.053   
Final Gravity: 1.012   
IBU: 22   
Boiling Time (Minutes): 60   
Color: 12 SRM   
Primary Fermentation (# of Days & Temp): 14 @ 52F-35F   
Secondary Fermentation (# of Days & Temp): 28 @ 35F   
Tasting Notes: Toasty, nutty flavor. Low malt sweetness, balanced bitterness. No hop aroma.   

Metternich Vienna Lager

A traditional, Vienna brew that Metternich himself might have quaffed!


8 lb Vienna Malt
1 lb CaraMunich 80L

2 oz Halltertauer Hersbrucker (2.4%) - Boiled for 60 minutes
1 oz Halltertauer Hersbrucker (2.4%) - Boiled for 30 minutes

Any will do; I use RO water

Wyeast Bavarian Lager 2206 in a 1 quart starter


Single Infusion Mash with Batch Sparge

Protein Rest: none
Sacc. Rest: 60 minutes @ 152F
Mash Out: During Sparge @ 168F

Notes: The AAU for the hops is what is most important and 2.4% is quite low for a typical Hellertauer (but I bought several pounds of the stuff, so that's what I use!) If you've got 5% AA Hersbrucker hops, then cut the hop amounts in half.

In my humble opinion, this is an excellent beer. It is extremely well balanced with a light, toasty/nutty flavor. Very little malt sweetness and light hop bitterness; no hop aroma present. It's a little on the dark side for its style, so if you'd like a lighter color cut back on the CaraMunich and add an equivalent amount of Vienna malt. But this is the grain bill I prefer.

Reason: Added photo

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