Hi Karen, Sorry about the delay. I was on a skiing trip with a bunch of Scouts.
There is an online recipe site called 'brewtoad.com'. All my recipes(both good and bad) are on there under 'JimRMaine'. Check that out in case my attempt at posting the recipe here is unsuccessful.
Opening Day Vienna Lager: OG=1.051, FG=1.013, ABV=5.0%, SRM=13, IBU=21, IBU/OG=0.42. An all grain recipe. If you do extracts, you can substitute the Pilsner and some of the Vienna with a light LME or DME. But you do want to keep at least a couple lbs. of the Vienna malt which gives it most of the character. So, you'll have to do a partial mash(it's easy, we can talk you through it if you haven't before).
Fermentables:
6.0lb Vienna malt
2.0 lb Pilsner malt
0.5 lb Caramunich1
0.5 lb Caramunich3
0.5 lb Carared
2 oz. Chocolate malt(I used chocolate rye)
1 oz. Roast Barley
4oz. Acid malt (needed only because of my water profile)
1 oz. Hallertau hop 1st wort hop
1oz. Tettanger hop also at 1st wort hop
1oz. Saaz hop at 5 min.
Total boil time was 75 minutes. Batch size was 5.25 gal. into bucket.
Yeast was Wyeast Bavarian Lager. 1 liter starter, but stepped up twice.
Really turned out nice. Beautiful light orange color with a cream colored head that lasted nicely. Light hoppy aroma and flavor but definitely the major sense is the malty/nutty/bisquity flavor. This is one I'm definitely going to make a regular 'winter brew experience'.