Hello, fellow brew enthusiasts! Today, I’ll be guiding you through a marvelous journey of crafting a Vienna Lager, a classic style with roots tracing back to the 19th-century Austrian Empire. This elegant, amber-colored beer is the perfect balance of toasty maltiness and subtle hops. As a lover of history and delicious brews, I can’t resist sharing my enthusiasm for this style with you. So, grab your brewing gear, and let’s dive into the world of Vienna Lager!
Ingredients:
- 6.6 lbs of Vienna malt extract syrup (liquid)
- 1 lb of Vienna malt (crushed) for steeping
- 0.5 lb of Munich malt (crushed) for steeping
- 0.25 lb of Caramel 60L malt (crushed) for steeping
- 1.5 oz of Hallertau hops (4.5% AA) for bittering
- 0.5 oz of Tettnang hops (4% AA) for flavor and aroma
- 1 packet of Saflager W-34/70 or White Labs WLP830 German Lager yeast
- Muslin bag for steeping grains
- Water for brewing and topping off
- Priming sugar (corn sugar or DME) for bottling
Instructions:
- Heat 2.5 gallons of water to 155°F (68°C) in your brew kettle. Place the crushed Vienna, Munich, and Caramel 60L malt into a muslin bag and steep in hot water for 30 minutes. Remove the muslin bag, allowing it to drain without squeezing.
- Bring the water to a rolling boil, then remove from heat. Stir in the Vienna malt extract syrup until completely dissolved. Return the kettle to heat and bring the wort back to a boil.
- Once the wort is boiling, add the 1.5 oz of Hallertau hops for bittering. Boil for 60 minutes.
- With 15 minutes remaining in the boil, add the 0.5 oz of Tettnang hops for flavor and aroma.
- After the 60-minute boil, cool the wort rapidly to 70°F (21°C) using a wort chiller or an ice bath.
- Transfer the cooled wort to your sanitized fermenter, topping off with cool water to reach a total of 5 gallons. Aerate the wort and pitch the selected yeast.
- Ferment at 50-55°F (10-13°C) for two weeks, followed by a diacetyl rest for 48 hours at 60°F (15°C). Finally, transfer the beer to a secondary fermenter and lager at 35-40°F (2-4°C) for 4-6 weeks.
- Bottle with priming sugar, aiming for 2.5 volumes of CO2. Age bottles at room temperature for 2-3 weeks before enjoying.
Expected Stats:
- Original Gravity (OG): 1.050
- Final Gravity (FG): 1.012
- IBUs: 24
- ABV: 5%
- SRM: 10
Vienna Lagers are all about showcasing the malt character while maintaining a clean and crisp profile. This is achieved through a combination of using quality Vienna and Munich malts, a clean fermenting lager yeast, and a carefully controlled fermentation and lagering process. The addition of a small amount of Caramel malt adds a touch of complexity and enhances the beer’s lovely amber hue. The noble hops contribute a mild bitterness and a subtle, yet balanced, hop flavor and aroma that complements the malt backbone.
I chose Saflager W-34/70 or White Labs WLP830 German Lager yeast for this recipe due to their clean fermentation characteristics and ability to accentuate malt flavors while producing minimal esters. Both strains are known for their versatility and consistency, making them ideal for a Vienna Lager.
Fun Facts:
- Vienna Lager was first brewed by Anton Dreher in Vienna, Austria, around 1841.
- The style nearly disappeared from Austria and Germany but found a new home in Mexico, thanks to Austrian brewers who migrated there during the late 19th and early 20th centuries.
Popular Commercial Versions:
- Samuel Adams Boston Lager (USA)
- Negra Modelo (Mexico)
- Great Lakes Eliot Ness (USA)
- Devils Backbone Vienna Lager (USA)
Our Viva la Vienna Lager will treat your taste buds to a symphony of toasty maltiness, mild caramel sweetness, and a trace of gentle hop bitterness. Its rich, amber color and smooth mouthfeel make this beer a true delight. While it’s perfectly enjoyable after the initial bottle conditioning, the flavors will continue to meld and improve with some additional aging. It’s a beer worthy of toasting to the old Austrian Empire and your own brewing prowess. Prost!
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