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Vienna Lager

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Vienna Lager

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Beer Style: Vienna/Marzen/Oktoberfest 
Recipe Type: all-grain
Yield: 5 gallons


Wonderfully balanced Vienna Lager with half the grain bill Vienna and Munich malts. German Hallertau hops to add slight bitterness and a bit of the noble flavor. Wonderful summer lager.


  • 5 lbs Pale Millet malt (*all malts ar Grouse Malting Company malts)
  • 5 lbs Vienna Millet malt
  • 2 lbs Munich millet malt
  • 2 lbs Buckwheat malt
  • .5 lb Caramillet
  • 1.5 oz German Hallertau (60 min)
  • 1 tab Whirlfloc (15 min)
  • .5 oz German Hallertau (15 min)
  • 1 tsp DAP (10 min)
  • 1 pkg Saflag S-23

Additional Instructions

Primary Ferment: 7-10 days @52 with 3 day diacyle rest @65
Secondary Ferment: 5 weeks @32

Beer Profile

Original Gravity: 1.054
Final Gravity: 1.008
Alcohol by Vol: 6.2%
Color SRM: 0.0
Bitterness IBU: 22.0
Recipe Type: all-grain
Yield: 5.0 Gallons
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Mash in 122 degrees with 4.5 gallons water 1 Tbsp LD Carlson Amylase enzyme and rest 15 mins. Turn on flame and slowly bring mash to 163 degrees constantly stirring to prevent scorching. Add 1Tbsp AMG-300 and rest mash for 2 hours. Mash out with 3 gallons of boiling water, recirculate wort and rest 10 mins to settle. Begin lautering to kettle, add FWH hop addition, once finished running wort, batch sparge with 4 gallons at 170, recirculated wort and rest 10 min to settle. Run remainder of wort to kettle should have close to 8 gallons. Boil 90 mins following hop and fining additions on recipe.

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