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:
Brew a refined gluten-free Vienna-style lager at home with the Gloriette Vienna Lager. This all-grain gluten-free beer recipe emphasizes smooth malt richness, light toast character, and clean fermentation using gluten-free grains. Ideal for homebrewers looking to recreate classic European lager styles in a fully gluten-free beer. After all these years later, it is still easily one of our favorite gluten free beers we have ever tried! Biely Brewing in McMinnville Oregon brews a seasonal Gloriette Vienna Lager that is very similar to this recipe.
Ingredients:
- 5 lbs Pale Millet malt
- 5 lbs Vienna Millet malt
- 2 lbs Munich Millet malt
- 2 lbs Pale Buckwheat malt
- 2 lbs Biscuit Rice malt
- 0.5 lb Cara Millet malt
- 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:
● 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 163.4 F 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 German Hallertau (60 min)
0.5 oz German Hallertau (15 min)
Irish Moss @ 10 min
SafLager S-23 Yeast
Yeast nutrients per dosing and time addition recommendations.