Crystal-Malt Fest

Click to vote
Beer Style:	amber lager, Vienna
Recipe Type:	all-grain
Description: This recipe was derived from a George and Laurie Fix recipe; it assumes an 80% extract efficiency. The extract brewer can substitute a good German extract for the pilsner malt.
Ingredients: 10 pounds, German or Belgian pilsner malt 6 ounces, German light crystal malt (10L) 6 ounces, German dark crystal malt (60L) 6 ounces, English caramel malt (120L) 3/4 ounce, Tettnanger (4% alpha), 45 minute boil 3/4 ounce, Styrian Golding (5% alpha), 30 minute boil 3/4 ounce, Saaz (3% alpha), 15 minute boil Wyeast Munich or Bavarian lager yeast
OG: 1.060
Procedure: Starch conversion rest at 150-152F for 90-120 minutes.
Submitted by: Tony Babinec