Back to SearchVienna Lager
5.0 stars based on 1 votes
Beer Style: Vienna/Marzen/Oktoberfest
Recipe Type: all-grain
Yield: 5 gallons
Description:
This wonderfully balanced gluten-free Vienna-style lager showcases a rich yet approachable malt profile built on an even split of Vienna and Munich malts, creating notes of toasted bread, light caramel, and smooth malt depth. German Hallertau hops add gentle bitterness and classic noble hop character without overpowering the gluten-free malt. Clean, crisp, and refreshing, this lager finishes smooth and drinkable—an ideal gluten-free summer lager that proves traditional European styles translate beautifully to gluten-free brewing.
Ingredients:
- 5 lbs Pale Millet malt
- 5 lbs Vienna Millet malt
- 2 lbs Munich millet malt
- 2 lbs Pale Buckwheat malt
- 0.5 lb Cara Millet malt
- 2 oz German Hallertau
- 1 Whirlfloc tablet
- 1 pkg Saflag S-23
- Yeast nutreint
Additional Instructions
Primary Ferment: 7-10 days @52 with 3 day diacyle rest @65Secondary Ferment: 5 weeks @32
Beer Profile
Original Gravity: 1.054Final Gravity: 1.008
Alcohol by Vol: 6.2%
Color SRM: 0.0
Bitterness IBU: 22.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations.
Boil schedule:
1.5 oz German Hallertau (FWH)
1 Whirlfloc tablet (15 min)
0.5 oz German Hallertau (15 min)
1 pkg Saflag S-23
Yeast nutrients per dosing and time addition recommendations