Jon’s Vienna lager

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.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 28.5 IBUs 8.3 SRM 1.047 SG 1.012 SG 4.6 %

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 %


Name Amount %
Munich Malt 8 lbs 72.73
Vienna Malt 3 lbs 27.27


Name Amount Time Use Form Alpha %
Magnum 1 oz 60 min Boil Pellet 8
Perle 1 oz 10 min Aroma Pellet 8


Name Amount Time Use Type
PH 5.2 Stabilizer 1.00 tbsp 60 min Mash Water Agent


Name Lab Attenuation Temperature
SafLager West European Lager (S-23) DCL/Fermentis 74% 46°F - 50°F


Step Temperature Time
Mash In 152°F 60 min
Recipe Type
Experience Level