Back to SearchGloriette Vienna Lager
5.0 stars based on 2 votes
Beer Style: American-Lager/Ale or Creame Ale, Dortmunder/European-Style Export, Vienna/Marzen/Oktoberfest
Recipe Type: all-grain
Yield: 5 gallons
Description:
A slight variation to the 'Vienna Lager' all-grain recipe which can also be found in the GFHB recipe database. Adding 2 lbs of Biscuit Rice Malt added a very nice toasty flavor. This recipe matches BJCP flavor guidelines perfectly with a very forward maltiness, medium body and dry finish. It would stand up to any conventional Vienna Lager! The addition of Biscuit Rice malt does increase the ABV to higher than is typical for this beer style assuming 75% efficiency. You could consider reducing the Pale Millet malt by about 1.5 lbs; but that could affect the flavor profile. Easily one of the best gluten free beers....best beers....we have ever tried!!
Ingredients:
- 5 lbs Pale Millet malt
- 5 lbs Vienna Millet malt
- 2 lbs Munich Millet malt
- 2 lbs Buckwheat malt
- 2 lbs Biscuit Rice malt
- 0.5 lb Caramillet
- 2 oz German Hallertau hops
- 1 pkg SafLager S-23
Additional Instructions
Primary Ferment: 7-10 days @ 52FSecondary Ferment: 5 weeks @ 32F
Beer Profile
Original Gravity: 1.064Final Gravity: 1.016
Alcohol by Vol: 6.3%
Color SRM: 10.0
Bitterness IBU: 22.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
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 German Hallertau (60 min)
0.5 oz German Hallertau (15 min)
Irish Moss & Yeast Nutrients @ 10 min
SafLager S-23 Yeast