Vienna Lager

This is a style of beer that has always appealed to me even though I have never tasted the real thing.

(Recipe makes 18.9 Litres)

7 1/2 lbs German Pilsner Malted Barley
1 1/4 lbs Vienna Malt
1/2 tsp Irish Moss
1 1/2 oz Tettnang hops
1/2 oz Tettnang hops (finishing)
Wyeast 2206 Bavarian Lager

Method:
Mash in at 120° F and let stand for 30 minutes. Raise temperature to 150° F. for 15 minutes, then to 158° for 25 minutes. Sparge and add 1 1/2 oz hops. Boil for 60 minutes. Add Irish Moss and boil for 1/2 hour. Add finishing hops and boil for 5 minutes. Force cool to 56° F. Add yeast starter. Ferment in primary until fermentation is finished. Transfer to a carboy and lager in a fridge for 3 weeks. Starting spg 1.049.

My Notes: Colour a bit too light. I will add 2 oz of black malt the next time.