North of the Border Vienna

Name: North of the Border Vienna
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 242 h 30 min
Yield: 24 liters
Cuisine: Beer
Ingredients: 1.54 kg Pilsner; 1.36 kg Munich; 2.26 kg Vienna; 0.057 kg Weyermann - Carafa Special Type II; 43 g Hallertau Mittelfrüh (boil, 60 min); 14 g Hallertau Mittelfrüh (boil, 10 min); WLP838 Southern German Lager Yeast yeast; 5 ml Lactic acid (88%)

Source: Brewing Classic Styles

2B. International Amber Lager · 4.8% ABV · 20 IBU · OG 1.049 · FG 1.013 · 10 SRM · 24 L batch · by Brewing It

North of the Border Vienna is a homebrew International Amber Lager recipe.

Full recipe details

Vitals

OG 1.049
FG 1.013
ABV 4.8%
IBU 20
Color 10 SRM
Est. mash pH 5.40
164 cal / 355 mL
17.4 g carbs / 355 mL

Fermentables

1.54 kg — Pilsner (2 °L)
1.36 kg — Munich (6 °L)
2.26 kg — Vienna (4 °L)
0.057 kg — Weyermann - Carafa Special Type II (425 °L)

Hops

43 g — Hallertau Mittelfrüh (4% AA, boil, 60 min)
14 g — Hallertau Mittelfrüh (4% AA, boil, 10 min)

Yeast

WLP838 Southern German Lager Yeast

Other ingredients

5 ml — Lactic acid (88%)

Water

Source (Montreal): Ca 31, Mg 8, Na 15, Cl 26, SO₄ 22, HCO₃ 113 ppm
Salts: Gypsum 0.6 g, CaCl₂ 2.4 g, Epsom 0.8 g, Table salt 0.1 g
Target: Amber / Dark Lager

Mash schedule

Saccharification — 67°C for 60 min

Fermentation

Primary — 20°C for 10 days

Process

Efficiency: 75%
Boil: 90 min
Boil-off: 4 L/hr
Mash thickness: 2.7 L/kg
Batch volume: 24 L