Vienna Lager Recipe (All-Grain): 5 to 30 Gallons
An all-grain Vienna Lager recipe you can brew at 5 to 30 gallons: 4.7% ABV and 24 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Vienna Lager at a glance: 4.7% ABV, 24 IBU, OG 1.048. An amber lager with a toasty, bready malt character and a clean, dry finish. Vienna and Munich malts do the work; a touch of dehusked black malt deepens the colour.
Bräu Supply recipe · All-grain
Vienna Lager
Grain · for 5 gal into the fermenter
| 7.5 lb (3.4 kg) | Vienna malt | 73% |
| 2.25 lb (1.02 kg) | Munich malt | 22% |
| 0.5 lb (0.23 kg) | Caramunich | 5% |
| 0.06 lb (0.03 kg) | Dehusked black malt (Carafa II), for colour | 1% |
Hops
| 1 oz (28 g) | Hallertau Tradition · 6% AA | 60 min |
| 0.75 oz (21 g) | Hallertau Mittelfrüh · 4% AA | 15 min |
Yeast and water
| 2 pkg | German lager yeast (W-34/70, WLP830 or Wyeast 2124), 2 packets or a starter | |
| Water | Moderate, balanced water; a little calcium chloride brings out the malt. | |
Process
- Mash: 152°F (67°C) for 60 minutes, then mash out at 168°F (76°C)
- Boil: 60 minutes
- Ferment: 50°F (10°C) for 10 to 14 days, then a diacetyl rest at 60 to 62°F (16°C)
- Condition: Lager near 34°F (1°C) for 4 to 6 weeks
- Carbonate: 2.5 volumes of CO₂
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
How to brew it
- Mash at 152°F (67°C) for 60 minutes, then mash out.
- Boil with the lid off, adding the hops on schedule.
- Chill to 48°F (9°C), oxygenate well and pitch plenty of healthy lager yeast.
- Ferment at 50°F (10°C). When the gravity is about three quarters of the way down, let it rise to 60 to 62°F (16°C) for a 2 to 3 day diacetyl rest.
- Cool it a few degrees a day, lager near 34°F (1°C) for 4 to 6 weeks, then package at about 2.5 volumes of CO₂.
Tips
- Keep crystal malt low. The toastiness should come from Vienna and Munich, not caramel.
- For a slightly richer, maltier amber lager, try our Märzen.
Frequently asked questions
How is Vienna lager different from Märzen?
Vienna lager is a little lighter in body and drier, with more toast and less rich malt sweetness.
Can I brew it as an ale?
Yes. Use a clean ale or Kölsch yeast at about 60°F (16°C) for a quicker Vienna-style ale.