Vienna Lager Recipe

This recipe may be the second one I brew for the Master of Lagers series. I pulled this recipe together from looking at different sources to see what other homebrewers used to get the Vienna malt flavor in their beers. Here is my take on a Vienna Lager recipe.

** Won first place at the 2013 NERHBC and second place at the Boston Homebrew Competition **

Recipe Type: All Grain
Batch Size: 5 Gallons
Boil Size: 6.5 Gallons
Boil Time: 90 Minutes
Mash Efficiency: 72%


7.5 lbs Vienna Malt
1 lbs Munich Malt
1 lbs Pilsner Malt
2 oz Weyermann Carafa II Malt
1.0 oz Hallertau Pellets 4.5% AA boiled 60 mins.
0.5 oz Hallertau Pellets 4.5% AA boiled 10 mins.
Yeast: White Labs WLP838 Southern German Lager or White Labs WLP830 German Lager


Original Gravity: 1.048
Terminal Gravity: 1.011
Color: 13.5 °SRM
Bitterness: 24 IBUs
Alcohol (%volume) 4.8%

Mash at 152°F for 60 minutes.  Again, making a big yeast starter will be important to get this beer to be dry like the style guide calls for. I would plan to ferment this beer at 50° F for at least two weeks. If I make my final gravity, I will turn down the temperature probe that’s hooked up to the fridge to just above freezing and then let it lager for a month.