True Vienna Lager (HBH)(Liquid Malt Extract)

Directions

1. Fill stock pot with 3.5 gallons of room temperature water. Set on stove or heat source. Do not turn on.
2. Place whole, cracked grains into mesh bag and tie off. Add to water.
3. Bring water with malt bag to 170° (F) over 30 minute period. Do not worry if it takes a little longer or gets a little higher...it's just beer.
4. Reduce heat. Remove grain bag and drain well into liquid. This is now what is called your mash.
5. Slowly mix in DME, stirring vigorously to dissolve the extract. Continue until all extract(s) are added and melted into the mash. This is now what is called the wort.
6. Bring the wort to a slow boil. BE CAREFUL, if you heat it too quickly, you will have a dangerous and very messy boil over. Especially keep an eye out once the wort gets past 200° (F). Boiling is 218° (F).
7. Once your wort is at boil, you will need to start a 60 minute clock. Timing is really important here. Based on your recipe, add your hops. You can use a mesh bag to make things cleaner. For this recipe: Add the Perle at the start of the boil for bittering. Enjoy a beer and start sanitizing your gear. You have time before the next step.
8. CRITICAL: Make sure your fermenter is clean and sanitized. Seal and set aside. Same with your airlock. Unsanitary fermentation is the #1 cause of "bad beer."
9. At boil plus 55 mins (last 5 mins) add your Whirlfloc tablet (1) and let it dissolve. This will help clarify the wort.
10. At boil plus 59 mins (last 1 minute) add your aroma hops. For this recipe, Saaz.
11. Stop the boil and remove the hops (in bags). Add ice and chilled water, stirring to lower temperature to ~62° (F). Do not exceed a total volume of 6.5 gallons of wort.
12. Transfer wort to conical fermenter (fermentation bucket). Confirm temperature.
13. If you are taking an original gravity reading, do so now.
14. Add yeast. Seal fermenter and set the airlock. Now you technically have beer, but give things some time.
15. Wait for fermentation to subside (10-14 days). If you are taking a final gravity reading, do so now.
16. Decant beer into bottles or a keg. We recommend you allow this beer to lager for 4+ months to bring out all the characteristics.

From the Dahoam1516 recipe collection · Hans Diehl