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 % |
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 |
Recipe Type
Experience Level