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Classic Vienna Lager

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Classic Vienna Lager

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Beer Style: American Lager, American-Premium Lager 
Recipe Type: all-grain
Yield: 5 gallons


Adapted from 'Classic Vienna Lager' in the January/February 2017 Zymurgy magazine (original recipe found on page 25). Increased the amount of Vienna malt to more closely match recipes OG. The SRM was higher than the original recipe. The original recipe has an SRM of 5, so this recipe will resemble an ale in color.


  • 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 week
Secondary Ferment: at least a month

Beer Profile

Original Gravity: 1.053
Final Gravity: 1.013
Alcohol by Vol: 5.2%
Color SRM: 12.7
Bitterness IBU: 29.0
Recipe Type: all-grain
Yield: 5.0 Gallons
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Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. 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.

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