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I took First in the European Amber Lager catagory for the Northwest Region. I'm pretty stoked.

Here is the recipe if anybody is interested.

Vienna Lager

Batch Size: 18.00 gal
Boil Size: 22.00 gal
Boil Time: 90min
Brewhouse Efficiency: 82.0

Amount Item Type % or IBU
21.13 lb Munich Malt Type 1 (6.0 SRM) Grain 70.7 %
6.87 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 23.0 %
1.59 lb Victory Malt (25.0 SRM) Grain 5.3 %
0.32 lb Chocolate Malt (450.0 SRM) Grain 1.1 %
2.35 oz Pearle [6.70%] (60 min) Hops 16.3 IBU
1.53 oz Hallertauer [4.60%] (30 min) Hops 5.6 IBU
1.02 oz Hallertauer [4.60%] (15 min) Hops 2.4 IBU



Beer Profile
Original Gravity: 1.050 SG
Measured Final Gravity: 1.0165 SG
Bitterness: 24.3 IBU
Mash 152

Urquelle yeast
 
 
Vienna or Mexico - All Grain - 03.A. Vienna Lager
David Gobran, Maplewood, MN
Minnesota Home Brewers Association
OG: 1.054 / FG: 1.013

Bronze Medal - European Amber Lager
2006 Minnesota State Fair


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s)Amount
MASH PROCEDURES: Temp.(f.)Time
BOILING TIME: Minutes90 
SPECIFIC GRAVITIES: Original1.054 
     Terminal1.013 
YEAST CULTURE: TypeLiquid 
     Did you use a starter? 
     Company 
     Name 
     Amount 
FERMENTATIONType:
Primary-days: 11 Temp:54 Glass 
Second.-days:60 Temp:33 Glass 
FERMENTABLES
LBS.TYPE/BRANDUSETIMETEMP
9.0 Vienna Mash   
0.6 Caramunich Mash   
1.0 Flaked Maize Mash   
HOPS
OZ.TYPENAMEUSETIME%AA
1.75 Whole Tettnanger Boil 60 4.3 
SPECIAL INGREDIENTS:
FININGS? 
     Type 
     Amount 
BREWING DATE: 2/26/06 BOTTLING DATE:  
BREWER COMMENTS
 
 
 
Blizzard in Vienna - All Grain - 03.A. Vienna Lager
2000 AHA NHC, 2007
Jeff Carlson, Grand Rapids, MI

OG: 1052 / FG: 1014

Gold Medal - 
2000 AHA NHC


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.75 
WATER TREATMENT:Type(s)Amount
MASH PROCEDURES: Temp.(f.)Time
1. 124 F 20 min 
2. 140 F 20 min 
3. 154 F 60 min 
BOILING TIME: Minutes75 min 
SPECIFIC GRAVITIES: Original1052 
     Terminal1014 
YEAST CULTURE: TypeLiquid 
     Did you use a starter? 
     CompanyWYeast 
     Name2206 Bavarian Lager 
     Amount 
FERMENTATIONType:
Primary-days: 12 Temp:50 F Glass 
Second.-days:30 Temp:34 F Glass 
CARBONATIONForced CO2 
FERMENTABLES
LBS.TYPE/BRANDUSETIMETEMP
5 lb DWC Vienna malt Mash 100 min var 
4 lb DWC Pilsner malt Mash 100 min var 
12 oz Belgian Carapils Mash 100 min var 
6 oz DWC 90 L Crystal malt Mash 100 min var 
4 oz DWC 20 L Crystal malt Mash 100 min var 
2 oz Black malt Mash 100 min var 
HOPS
OZ.TYPENAMEUSETIME%AA
1 oz Plugs Styrian Goldings Boil 60 min 5.2 
.5 oz Plugs Styrian Goldings Boil 45 min 5.2 
.5 oz Whole Saaz Boil 15 min 3.5 
.5 oz Whole Saaz Boil 5 min 3.5 
SPECIAL INGREDIENTS:
FININGS? 
BREWING DATE:  BOTTLING DATE:  

BREWER COMMENTS:
Mash in at 124 F (51 C) for 20 minutes. Raise mash temperature to 140 F (60 C) and hold for 20 minutes. Raise mash temperature to 154 F (68 C) and hold for 60 minutes.
 
 
Bols dArc Vienna - All Grain - 03.A. Vienna Lager
2002 AHA NHC, 2007
Jim Layton, Howe, TX
North Texas Homebrewers
OG: 1051 / FG: 1014

Gold Medal - 
2002 AHA NHC


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 6.5 
WATER TREATMENT:Type(s)Amount
MASH PROCEDURES: Temp.(f.)Time
1. 135 F 10 min 
2. 144 F 30 min 
3. 158 F 30 min 
BOILING TIME: Minutes90 min 
SPECIFIC GRAVITIES: Original1051 
     Terminal1014 
YEAST CULTURE: TypeLiquid 
     Did you use a starter? 
     CompanyWYeast 
     Name2124 Bohemian Lager 
     Amount.5 gallon 
FERMENTATIONType:
Primary-days: 32 Temp:50 F  
Second.-days:16 Temp:50 F  
CARBONATIONBottle Condition 
     Type of Priming SugarDextrose 
     Amount of Priming Sugar2.29 oz 
FERMENTABLES
LBS.TYPE/BRANDUSETIMETEMP
7 lb Light Munich malt Mash 70 min var 
3.5 lb Pils malt Mash 70 min var 
.5 lb CaraMunich Mash 70 min var 
.5 lb Melanoidin Mash 70 min var 
HOPS
OZ.TYPENAMEUSETIME%AA
.6 oz Pellets Sterling Boil 60 min 7.2 
.5 oz Pellets Saaz Boil 30 min 3.1 
.7 oz Pellets Crystal Boil 15 min 2.7 
SPECIAL INGREDIENTS:
FININGS? 
BREWING DATE:  BOTTLING DATE:  

BREWER COMMENTS:
Mash grains at 135 F (57 C0 for 10 minutes. Raise temperature to 144 F (62 C) for 30 minutes, then 158 F (70 C) for 30 minutes. Sparge with 170 F (77 C) water.
 
 
Vienna No.1 - All Grain - 03.A. Vienna Lager
2003 AHA NHC, 2007
Craig Corley, Santa Monica, CA
Pacific Gravity
OG: 1050 / FG: 1012

Silver Medal - 
2003 AHA NHC


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 9 
WATER TREATMENT:Type(s)Amount
MASH PROCEDURES: Temp.(f.)Time
1. 131 F 30 min 
2. 153 F 90 min 
3. 168 F 5 min 
BOILING TIME: Minutes75 min 
SPECIFIC GRAVITIES: Original1050 
     Terminal1012 
YEAST CULTURE: TypeLiquid 
     Did you use a starter? 
     CompanyWhite labs 
     NameWLP830 German Lager 
     Amount 
YEAST NUTRIENTS: TypeYeast Nutrient 
     Company:WYeast 
     Amount:.5 tsp 
FERMENTATIONType:
Primary-days: 11 Temp:50 F Steel 
Second.-days:28 Temp:50-55F Steel 
Other-days:    60 Temp:33 F Steel 
CARBONATIONBottle Condition 
     Type of Priming SugarCorn sugar 
     Amount of Priming Sugar5 oz 
FERMENTABLES
LBS.TYPE/BRANDUSETIMETEMP
14 lb Vienna malt Mash 125 min var 
1.25 lb Light Munich malt Mash 125 min var 
1.25 lb Dark Munich malt Mash 125 min var 
HOPS
OZ.TYPENAMEUSETIME%AA
2.5 oz Whole Hallertau Boil 60 min 4.1 
.5 oz Whole Hallertau Boil 30 min 4.1 
.5 oz Whole Hallertau Boil 5 min 4.1 
SPECIAL INGREDIENTS:
FININGS? 
BREWING DATE:  BOTTLING DATE:  

BREWER COMMENTS:
Conduct a step mash beginning at 131 F (55 C) for 30 minutes. Raise temperature to 153 F (67 C) and hold for 90 minutes. Mash out at 168 F (76 C) for 5 minutes.
 
 
Who needs those little wieners? - All Grain - 03.A. Vienna Lager
2003 Upper Mississippi Mash-Out, 2003
Jackie Rager, Lenexa, KS
Kansas City Bier Meisters
OG:  / FG: 

Bronze Medal - 
2003 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s)Amount
RO Water 15 Gal 
MASH PROCEDURES: Temp.(f.)Time
1. 149 90 
2. 165 15 
BOILING TIME: Minutes 
SPECIFIC GRAVITIES: Original 
     Terminal 
YEAST CULTURE: TypeLiquid 
     Did you use a starter?Yes 
     CompanyWyeast 
     Name 
     Amount2 cup slurry 
FERMENTATIONType:
Primary-days: 10 Temp:146 Glass 
Second.-days:3 Temp:154 Glass 
Other-days:    30 Temp:36 Glass 
CARBONATIONBottle Condition 
     Type of Priming SugarDextrose 
     Amount of Priming Sugar1.5 Cup 
FERMENTABLES
LBS.TYPE/BRANDUSETIMETEMP
17 DWC Pilsen Mash 90 Min 149 
3 Dingeeman Munich Mash 90 min 149 
1 DWC Cara Hell Mash 90 min 149 
1 DWC CaraFoam Mash 90 Min 149 
HOPS
OZ.TYPENAMEUSETIME%AA
4 Whole Hallertau Mitt Boil 75  
1.5 Whole Saaz Boil 20  
1 Whole Spalt Steep 30  
SPECIAL INGREDIENTS:
FININGS?Yes 
     TypeGelatin 
     Amount1 Tsp 
BREWING DATE: 2/10/03 BOTTLING DATE: 3/25/03 

BREWER COMMENTS:
 
 
Dont Bogart the Vienna - All Grain - 03.A. Vienna Lager
1999 AHA NHC, 2007
Ken Schulz, Rockton, IL

OG: 1055 / FG: 1016

Gold Medal - 
1999 AHA NHC


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.7 
WATER TREATMENT:Type(s)Amount
Strike water at 5.7 pH  
MASH PROCEDURES: Temp.(f.)Time
1. 156 F 90 min 
BOILING TIME: Minutes60 min 
SPECIFIC GRAVITIES: Original1055 
     Terminal1016 
YEAST CULTURE: TypeLiquid 
     Did you use a starter? 
     CompanyWYeast 
     Name2206 Bavarian Lager 
     Amount 
FERMENTATIONType:
Primary-days: 13 Temp:50 F Plastic 
Second.-days:13 Temp:48 F Glass 
Other-days:    21 Temp:35 F Glass 
CARBONATIONForced CO2 
FERMENTABLES
LBS.TYPE/BRANDUSETIMETEMP
7 lb Pilsner malt Mash 90 min 156 F 
2 lb Munich malt Mash 90 min 156 F 
1 lb Vienna malt Mash 90 min 156 F 
.5 lb Wheat malt Mash 90 min 156 F 
.5 lb Victory malt Mash 90 min 156 F 
.75 lb Carapils malt Mash 90 min 156 F 
.25 lb Aromatic malt Mash 90 min 156 F 
.25 lb Crystal 60L malt Mash 90 min 156 F 
HOPS
OZ.TYPENAMEUSETIME%AA
1 oz  Tettnanger Boil 60 min 4.0 
1.25 oz  Saaz Boil 50 min 4.2 
.5 oz  Saaz Boil 5 min 4.2 
SPECIAL INGREDIENTS:
FININGS? 
BREWING DATE:  BOTTLING DATE:  

BREWER COMMENTS:
Mash grains using a single step infusion mash. Strike at 175 F (79C) with a pH of 5.7. Dough in at 156 F (69C). Hold for 90 minutes. Sparge at 170 F (77C) with a pH of 5.5.