Recipe Vital Stats
Brew Method Extract
Batch Size 5.5 Gallons
Boil Time 60 Mins
Target OG 1.052
Target FG 1.012
Est. ABV 5.2%
Bitterness 30 IBU
SRM 12
This extract clone recipe is a classic interpretation of the iconic American Vienna-style lager from Sam Adam’s. This recipe features a clean, malt-forward profile with a subtle noble hop character and a crisp finish.
Fermentables
1 lb Caramel 60L Malt (Steep at 155-170°F for 30 minutes)
8 oz Caramel 10L Malt (Steep at 155-170°F for 30 minutes)
4 oz Aromatic Malt (Steep at 155-170°F for 30 minutes for depth)
6.60 lbs Muntons Light LME (Base extract, add at the start of boil)
Hops Schedule
1 oz Hallertau Mittelfruh (4% AA) @ 60 min (Bittering addition)
1 oz Hallertau Mittelfruh (4% AA) @ 15 min (Flavor addition)
1 oz Tettnang (4% AA) @ Flameout (Aroma addition)
Yeast
Wyeast 2035 American Lager – Clean lager fermentation, requires temperature control.
Brewing Instructions
1
Heat 2 gallons of water to 160°F and steep specialty grains in a mesh bag for 30 minutes. Do not let the temperature exceed 170°F.
2
Remove the grain bag and rinse with 1 gallon of 170°F water into the pot. This is referred to as a partial mash.
3
Stir in all of the LME and bring to a boil.
4
Add the first hop addition (Bittering) at the start of the 60-minute timer.
5
Add flavor hop addition (1 ounce of Hallertau Mittelfruh) at 15 minutes and a clarifier, either Irish moss or a Whirlfloc tablet.
6
Turn off the heat at the end of the boil and add the flameout hop addition. (1 ounce of Tettnang hops)
7
Cool the wort rapidly to 75°F and transfer to a sanitized fermenter, topping up with cold water to reach 5.5 gallons.
8
Pitch yeast and aerate well. Seal with a lid and an airlock.
Notes
Fermentation – Temperature: 50-55°F Duration: 3 weeks primary – 4 weeks lagering 34-36°F
Maintain steady lager temperatures and perform a diacetyl rest at 65°F for 48 hours once fermentation is nearing completion.
Brew Date:_________ Original Gravity: __________ Final Gravity:_________ ABV: _______
Ingredients
Fermentables
1 lb Caramel 60L Malt (Steep at 155-170°F for 30 minutes)
8 oz Caramel 10L Malt (Steep at 155-170°F for 30 minutes)
4 oz Aromatic Malt (Steep at 155-170°F for 30 minutes for depth)
6.60 lbs Muntons Light LME (Base extract, add at the start of boil)
Hops Schedule
1 oz Hallertau Mittelfruh (4% AA) @ 60 min (Bittering addition)
1 oz Hallertau Mittelfruh (4% AA) @ 15 min (Flavor addition)
1 oz Tettnang (4% AA) @ Flameout (Aroma addition)
Yeast
Wyeast 2035 American Lager – Clean lager fermentation, requires temperature control.
