Back to SearchClassic Vienna Lager
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Beer Style: American Lager, American-Premium Lager
Recipe Type: all-grain
Yield: 5 gallons
Description:
This gluten-free Vienna lager recipe is an all-grain homebrew built on Vienna millet malt to deliver smooth malt richness, light toast character, and a clean lager finish. Brewed with traditional Spalt hops and Bavarian or Munich lager yeast, this gluten-free beer recreates classic Vienna-style balance and color while remaining completely gluten-free.
Ingredients:
- 12.5 LBS Vienna Millet Malt
- 3 OZ Spaltz Select pellet hops
- 1/4 TSP Irish moss
- Bavarian or Munich lager yeast
Additional Instructions
Primary Ferment: about a weekSecondary Ferment: at least a month
Beer Profile
Original Gravity: 1.053Final Gravity: 1.013
Alcohol by Vol: 5.2%
Color SRM: 12.7
Bitterness IBU: 29.0
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. Use the appropriate amount of rice hulls to ensure circulation and filtration.
Allow to achieve hot break and maintain rolling boil.
1.5 OZ Spaltz Select pellet hops @ 30 min
1.5 OZ Spaltz Select pellet hops @ 20 min
1/4 TSP Irish moss @ 15 min
Pitch a strong starter yeast at 50F. Fermentation temperature may be allowed to rise to 54F depending on lager strain. As fermentation slows, raise to 55F and hold for three days for a diacetyl rest, if desired. When gravity reaches 1.013, crash to 35F and lager for at least a month.