Clibit
A very popular beer, and a genuine clone recipe. I'd use lager malt I think. If you haven't got Saphir hops, another German noble hop would do I'm sure. Hallertau Mittlefruh tends to be suggested as a substitute, so just use that and Cascade perhaps.

https://www.homebrewersassociation.org/homebrew-recipe/brooklyn-brewery-brooklyn-lager/


This is a classic American interpretation of a Vienna-style lager, described by Brooklyn Brewery as amber-gold in color and displaying a firm malt center supported by a refreshing bitterness and floral hop aroma.

This homebrew recipe is featured in Top 50 Commercial Clone Beer Recipes. Find out what recipe was featured for your state!

Brooklyn Brewery Brooklyn Lager | Vienna Lager

INGREDIENTS

  • For 5.5 gallons
  • 9.6 lb American 2 row malt
  • 14 oz Munich malt
  • 11 oz 60 L Caramel malt
  • 1 oz Willamette (75 min)
  • 0.33 oz Cascade and 0.45 oz Vanguard (35 min)
  • 0.5 oz Hallertau Mittlefruh (2 min)
  • 0.5 oz Cascade (2 min)
  • 0.5 oz Saphir (2 min)
  • 0.75 oz Cascade (dry hop)
  • 1.5 oz Hallertau Mittlefruh (dry hop)
  • Lager Yeast

SPECIFICATIONS

  • Original Gravity: 1.052
  • Final Gravity: 1.012
  • ABV: 5.2%

DIRECTIONS

We recommend mashing in the grain to a starch conversion temperature of 156° F or higher. This strategy will help to achieve the body and mouthfeel we aim for. Another important element is our 75-minute boil, which may lead to excess color and flavor development if you are working over a very strong, direct flame.

After your wort has cooled to 55° F degrees, you’re ready to pitch your favorite lager yeast! About 10 days prior to bottling or kegging, add the dry hops.

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GHW
I'd like to give this a go but still have no temp control for fermentation. Gah!
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Clibit
GHW wrote:
I'd like to give this a go but still have no temp control for fermentation. Gah!


Well don't forget that several Brulosophy experiments suggested there was no significant difference between lagers brewed at ale and lager temperatures, using S23 and W34/70 dry yeasts. 
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GHW
True enough. Maybe a small scale attempt is in order
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GHW
Wait. Ought there not be some Vienna malt in that recipe? Maybe in place of the Munich?
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Clibit
GHW wrote:
Wait. Ought there not be some Vienna malt in that recipe? Maybe in place of the Munich?


You'd think so! But that's the recipe. I guess Munich is used instead, and Vienna is the style. 
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GHW
I might switch it up a bit to suit what I have in. Saaz and cascade, Vienna malt. Never heard of vanguard either. Have to look it up. I'd use a dried lager yeast and poss ferment in the attic room which is always a bit cool in winter.
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Clibit
GHW wrote:
I might switch it up a bit to suit what I have in. Saaz and cascade, Vienna malt. Never heard of vanguard either. Have to look it up. I'd use a dried lager yeast and poss ferment in the attic room which is always a bit cool in winter.


All sounds fine, I wouldn't bother with the Vanguard. Doubt you'll even find it on sale. 
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HisDudeness
Not a massive fan of the real thing (although it is way better than most commercial lagers) but that recipe does look tasty. An adapted version of this for one of my future keg batches is a distinct possibility!
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Clibit
HisDudeness wrote:
Not a massive fan of the real thing (although it is way better than most commercial lagers) but that recipe does look tasty. An adapted version of this for one of my future keg batches is a distinct possibility!


Stick some Citra on top?!
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HisDudeness
Clibit wrote:


Stick some Citra on top?!


Haha it could really tie this beer together! [rofl]
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