Jon’s Vienna lager
8.3 SRM
- Style
- Vienna Lager
- Method
- All Grain
- Level
- Advanced
- Batch
- 6 gal
- Original gravity
- 1.047
- Final gravity
- 1.012
- Bitterness
- 28.5 IBU
- ABV
- 4.6%
- Boil
- 60 min
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I love to make lagers and had a ton of Munich and Vienna malts in the garage. So in good German tradition, I brewed up 5 gallons of Vienna lager. I don’t use an light malts in my versions, preferring the nutty flavor that I get with using just Vienna and Munich malts. This is the way Vienna lager was traditionally made, although nowadays, most brewers substitute lager malt for some of the Vienna or Munich to save money.
It would be hard to get this flavor from an extract version since you can’t really find malt extract that has the required base.
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Vienna Lager | 3 A | 1.046 - 1.052 | 1.01 - 1.014 | 18 - 30 | 10 - 16 | 2.4 - 2.6 | 4.5 - 5.5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Munich Malt | 8 lbs | 72.73 |
| Vienna Malt | 3 lbs | 27.27 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Magnum | 1 oz | 60 min | Boil | Pellet | 8 |
| Perle | 1 oz | 10 min | Aroma | Pellet | 8 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| PH 5.2 Stabilizer | 1.00 tbsp | 60 min | Mash | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| SafLager West European Lager (S-23) | DCL/Fermentis | 74% | 46°F - 50°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 152°F | 60 min |