Amber Vienna Lager with toasted malt and biscuity notes. Smooth, crisp, and perfectly balanced for any occasion.

Vienna Lager sits right in the sweet spot between drinkable and rich. Expect a brilliant amber to reddish copper pour, topped with a clean white head. The flavour is all about balance between smooth, toasty malt with hints of bread crust, biscuit, and gentle caramel, rounded out by a crisp, clean finish. Hop character is subtle but contributes to the Medium body and refreshing dryness. 

This style was first brewed in the 1800s in Vienna, Austria. Dreher combined British malting techniques with continental lager brewing, creating a new, amber-hued beer that stood out from the pale lagers and dark dunkels of the time. Vienna Lager quickly gained popularity across Europe, but its true second life came after Austrian brewers emigrated to Mexico in the late 19th century. They brought the style with them, and it evolved in the Mexican climate into beers like Negra Modelo and Dos Equis Ambar.

Vitals

Original Gravity: 1.050
Final Gravity: 1.009
IBU (Tinseth): 22
BU/GU: 0.44
Colour: 23 EBC 

ABV: 5.4%
73% efficiency
Batch Volume: 23 L
Boil Time: 60 min

Mash Water: 18.59 L
Sparge Water: 12.31 L
Total Water: 30.9 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.045

Mash

Sacc Rest — 67 °C — 60 min
Mash Out — 75 °C — 10 min

Malts (5.03 kg)

3.3 kg (65.6%) — Weyermann Vienna Malt — Grain — 5.9 EBC
1.1 kg (21.9%) — Joe White Maltings Munich, Light — Grain — 17.7 EBC
400 g (8%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
150 g (3%) — Weyermann Melanoidin — Grain — 59 EBC
80 g (1.6%) — Weyermann Carafa Special II — Grain — 1100 EBC

Hops (50 g)

50 g (22 IBU) — Hallertauer Mittelfrueh 4% — Boil — 60 min

Miscs

1.99 g — Calcium Chloride (CaCl2) — Mash
1 g — Epsom Salt (MgSO4) — Mash
1.99 g — Gypsum (CaSO4) — Mash
2.5 ml — Lactic Acid 85% — Mash
1 ml — Lactic Acid 85% — Sparge
0.5 items — Whirlfloc — Boil — 5 min

Yeast

2 pkg — Fermentis W-34/70 Saflager Lager 84%
1 pkg - Bluestone Pilsen Lager Yeast
1 pkg - Bluestone Freiburg Lager Yeast

Fermentation

Main Ferment — 11 °C — 9 days
Diacetyl Rest — 18 °C — 3 days

Carbonation: 2.6 CO2-vol

Water Profile

Ca2+: 34
Mg2+: 3
Na+: 8
Cl-: 35
SO42-: 50
HCO3-: 16

If you'd prefer to use liquid yeast opt towards Bluestone Pilsen, or Bluestone Frieburg. The Saflager 34/70 can be substitutes for Cellarscience German too. Use 2-3 packs of dried yeast for best results or make a healthy yeast starter. If you'd like to eliminate chill haze add 1mL of Brewers Clarex to the fermenter at the same time as pitching your yeast.