Vienna Lager Recipe: Malty, Amber, and Balanced

2025-06-24

recipe

Vienna lagers, characterized by their rich amber hue, malty sweetness, and subtle hoppiness, are a testament to the brewing prowess of Central Europe. This classic lager style originated in Vienna in the 19th century, quickly gaining popularity for its balanced and flavorful character. Brewed with a blend of Vienna and Pilsner malts, Vienna lagers display a complex malt profile with notes of biscuit, caramel, and bread crust. Transitioning smoothly into the second paragraph, we will delve into the nuances of the brewing process, exploring the techniques that contribute to the distinctive characteristics of this esteemed lager.

The brewing process for Vienna lagers involves a careful balance of malts, hops, yeast, and fermentation conditions. Vienna malt, the cornerstone of this style, imparts a rich amber color and robust maltiness. Pilsner malt, with its lighter profile, contributes a crisp, clean backbone. The combination of these malts results in a harmonious blend, showcasing the interplay between sweetness and balance. Hops, used sparingly, provide a subtle bitterness that complements the maltiness without overpowering it. Transitioning gracefully, the next paragraph will shed light on the crucial role of fermentation in shaping the flavor and aroma of Vienna lagers.

Fermentation plays a pivotal role in developing the characteristic flavors and aromas of Vienna lagers. Traditionally fermented with lager yeast at cool temperatures, these beers undergo a slow and controlled fermentation process. This extended fermentation period allows the yeast to fully metabolize the sugars, resulting in a crisp, clean flavor profile. The result is a lager with a subtle sweetness, balanced bitterness, and a delicate yet distinctive hop character. As we conclude this introductory overview, the following paragraphs will delve into the intricate details of the brewing process, providing insights into the ingredients, techniques, and conditions that contribute to the excellence of Vienna lagers.

Mashing for Vienna Lager

Mashing is a crucial step in the brewing process, where the crushed malt is mixed with water to extract its sugars and other fermentable components. In the case of Vienna lager, the mashing process involves specific temperatures and durations to achieve the desired flavor profile.

1. Milling the Grain

Before beginning the mash, the malt needs to be milled. Coarsely grinding the malt allows for better water penetration and sugar extraction. A roller mill is typically used for this purpose.

2. Mash-In

The mash-in process involves adding hot water to the milled grain to create a mash with a specific temperature. For Vienna lager, the optimal mash-in temperature is between 148-154°F (64-68°C). This range allows for the activation of enzymes that break down the malt’s starches into fermentable sugars.

3. Mash Rest

After mashing in, the mash is held at a specific temperature for a predetermined duration. This rest allows the enzymes to work and convert the starches into fermentable sugars. Vienna lager typically requires a rest at 148°F (64°C) for 30-60 minutes.

4. Lautering and Sparging

After the mash rest, the liquid portion of the mash, known as the wort, is separated from the grain husks. This process, called lautering, involves draining the wort through a filter or lauter tun. To maximize sugar extraction, hot water is typically sparged over the grain husks to rinse out any remaining sugars.

5. Mash Profile for Vienna Lager

The mash profile for Vienna lager involves a series of temperature and duration steps to achieve the desired flavor and fermentability characteristics. Here is a detailed breakdown of the mash profile:

1. Protein Rest

Temperature: 122°F (50°C)
Duration: 15 minutes
Enzymes responsible for breaking down proteins in malt are activated at this temperature.

2. Mash-In

Temperature: 148-154°F (64-68°C)
Duration: 1 hour
Enzymes responsible for converting starches into sugars are activated and begin working.

3. Beta-Glucanase Rest

Temperature: 168°F (76°C)
Duration: 30 minutes
Enzymes responsible for thinning the mash and facilitating wort flow are activated.

4. Mash-Out

Temperature: 170°F (77°C)
Duration: 10-15 minutes
The mash is heated and enzymes are deactivated, stabilizing the wort and preparing it for boiling.

Step	Temperature	Duration
Protein Rest	122°F (50°C)	15 minutes
Mash-In	148-154°F (64-68°C)	1 hour
Beta-Glucanase Rest	168°F (76°C)	30 minutes
Mash-Out	170°F (77°C)	10-15 minutes

Graining and Mashing-In

Begin by milling your grains. Once milled, transfer the grains to your 10-gallon brew kettle and add 2.5 gallons of water. Heat the water to 154°F (68°C) and hold for 30 minutes while stirring occasionally to prevent scorching.

Raising the Temperature

After 30 minutes, raise the temperature to 162°F (72°C) and hold for another 60 minutes while stirring occasionally to evenly distribute heat.

First Sugar Rest

This will initiate the first sugar rest, which is designed to convert starches into fermentable sugars. This rest should be maintained for 60 minutes, ensuring a complete conversion of starches into fermentable sugars.

Second Sugar Rest

After the first sugar rest, raise the temperature to 170°F (77°C) and hold for 30 minutes for the second sugar rest. This will enhance the enzymatic activity and aid in the breakdown of remaining starches.

Sparging and Wort Collection

Sparging involves rinsing the grains with hot water to extract the remaining sugars and wort. This process requires a separate sparge water of 3.5 gallons, heated to 175°F (79°C).

Lautering

Transfer the mash to a lauter tun or use your brew kettle as a makeshift lauter tun. Begin by recirculating the wort through the grain bed to create a clear wort. This process may take several iterations until the wort runs clean.

Sparging

Once the wort is clear, begin sparging by slowly pouring the hot sparge water over the grain bed. Maintain a slow and steady flow rate to avoid channeling and promote even extraction. Collect the sparge water in your brew kettle.

Wort Collection

Continue sparging until the desired volume of wort is collected. Aim for a total wort volume of 7.5 gallons, which will account for evaporation during the boil. The collected wort will then be used for boiling and fermentation.

Fermentation Considerations

Yeast Selection

Vienna lager yeast is an essential component in brewing a successful Vienna lager. Specific yeast strains are renowned for their ability to produce the desired flavor profile. When selecting yeast, consider the following factors:

Attenuation: Choose a yeast strain with an attenuation range of 65-75% to achieve the classic medium-bodied character of Vienna lager.
Flocculation: Select a yeast strain with medium to high flocculation properties to ensure clear beer after fermentation.
Flavor Profile: Vienna lager yeast strains typically produce flavors of bread crust, light biscuit, and a hint of caramel. Opt for a yeast that aligns with your desired flavor preferences.

Fermentation Temperature

Fermentation temperature plays a crucial role in shaping the beer’s flavor. Vienna lager is typically fermented at temperatures between 48-54°F (9-12°C). This range allows the yeast to work efficiently while preserving the delicate malt flavors.

Fermentation Time

Fermentation time varies based on the yeast strain, temperature, and the brewer’s preference. Generally, Vienna lager fermentation lasts for 7-14 days. Extended fermentation times can contribute to the development of fuller flavors, while shorter fermentation times result in a cleaner, fresher taste.

Krausening

Krausening is an optional technique that involves adding a small amount of unfermented wort to the fermenting beer. This practice encourages the production of carbon dioxide, resulting in a naturally carbonated lager. Krausening can add depth and character to the beer.

Lagering

Lagering is a critical step in the production of Vienna lager. After primary fermentation, the beer is transferred to a cold environment (usually 32-38°F or 0-3°C) for an extended period of time, typically 4-6 weeks. Lagering allows the beer to mature, develop a smooth and mellow flavor, and naturally carbonate.

Diacetyl Rest

At the end of the lagering period, a diacetyl rest is performed. This involves raising the temperature of the beer to 60-64°F (16-18°C) for a few days. Diacetyl rest promotes the removal of diacetyl, a buttery flavor compound that can otherwise detract from the beer’s quality.

Conditioning

After the diacetyl rest, the beer is allowed to condition for an additional 1-2 weeks. Conditioning provides time for the beer to settle, develop a harmonious flavor, and naturally clarify. This step is essential for achieving a refined and balanced Vienna lager.

Carbonation

Vienna lager is typically carbonated to between 2.5-3.5 volumes of carbon dioxide. The level of carbonation should complement the beer’s flavor profile, enhancing its drinkability and freshness.

Troubleshooting

Troubleshooting common fermentation issues can help ensure a successful Vienna lager brew. Some potential issues and their solutions include:

Issue	Solution
Stuck fermentation	Check yeast health, oxygen levels, and temperature. Adjust as needed.
Off-flavors	Identify the off-flavor source (e.g., yeast, bacteria, oxidation) and take corrective measures.
Slow lagering	Ensure proper lagering temperature and allow sufficient time for maturation.

Step-by-Step Brewing Instructions

Crafting a delectable Vienna lager is a rewarding process, guiding the wort through a series of precise steps. Embark on this brewing journey with us, where each stage is meticulously executed to yield a beer of exceptional character.

Ingredients

Ingredient	Amount
Vienna malt	11 pounds
Munich malt (10L)	2 pounds
Lager yeast (W34/70, Wyeast 2037, or equivalent)	1 packet
Hallertau hops (4.5% alpha acids)	2 ounces
Water	6.5 gallons

Mashing

Heat 2.5 gallons of water to 154°F (68°C) in the mash tun.
Grind the Vienna and Munich malts coarsely and add them to the hot water. Stir thoroughly to combine.
Maintain the mash temperature at 154-156°F (68-69°C) for 60 minutes. This allows the enzymes in the malt to break down the starches into fermentable sugars.

Lautering

Once the mash is complete, it’s time to separate the liquid, known as wort, from the grain husks, called spent grain. Drain the wort into the boil kettle.

Boiling

Bring the wort to a rolling boil.
Add the Hallertau hops at the beginning of the boil. They will add the characteristic bitterness and aroma to the beer.
Boil the wort for 60 minutes, while maintaining a steady boil throughout.

Cooling

After the boil, immediately remove the kettle from heat and begin cooling the wort as quickly as possible. Use an immersion chiller or a rapid-cooling device to bring the wort’s temperature down to around 70°F (21°C) within 30 minutes.

Fermentation

Transfer the cooled wort to a sanitized fermenter.
Pitch the lager yeast into the wort. The yeast will begin consuming the fermentable sugars and producing alcohol and carbon dioxide.
Ferment the beer at 48-52°F (9-11°C) for 2-3 weeks, or until fermentation is complete. Fermentation is complete when the wort reaches a stable specific gravity and there is no longer any detectable activity from the yeast.

Lagering

Once fermentation is complete, it’s time to lager the beer. Lagering is an extended period of cold storage that allows the beer to mature and develop its characteristic flavors. Transfer the beer to a sanitized keg or secondary fermenter.

12.1. Lager the beer at 32-36°F (0-2°C) for at least 4 weeks, or longer if desired. During this time, the beer will clear, the flavors will develop, and the carbon dioxide produced during fermentation will be absorbed into the beer.

12.2. After lagering, the beer is ready to be carbonated and kegged or bottled. Force carbonation with CO2 or use a priming sugar to bottle condition the beer.

Enjoy

Savor the fruits of your labor! Your Vienna lager is now ready to be enjoyed. Pour a glass and appreciate its rich amber color, its complex malty flavor, and its crisp and refreshing finish.

Variations on the Vienna Lager Recipe

The Vienna lager recipe is a versatile base that can be tweaked and modified to create a wide range of variations. Here are some popular variations:

Amber Vienna Lager

Amber Vienna lagers are made with a higher proportion of Munich malt, which gives them a deeper amber color and a slightly sweeter flavor. They can range in alcohol content from 4.5% to 5.5% ABV.

Vienna Dunkel

Vienna dunkels are darker and more robust than traditional Vienna lagers. They are made with a higher proportion of roasted malts, which give them a deep brown color and a rich, malty flavor. They can range in alcohol content from 4.8% to 5.8% ABV.

Vienna Märzen

Vienna märzens are brewed in the fall and aged over the winter, similar to traditional German märzens. They have a slightly higher alcohol content (5.2% to 6.2% ABV) and a more pronounced maltiness than traditional Vienna lagers.

Vienna Helles

Vienna helles are lighter and more refreshing than traditional Vienna lagers. They are made with a higher proportion of Pilsner malt, which gives them a paler color and a crisper, more hoppy flavor. They can range in alcohol content from 4.2% to 5.0% ABV.

Vienna IPL

Vienna IPLs (India Pale Lagers) are a hybrid style that combines the Vienna lager base with American hop varieties. They have a hoppy, citrusy flavor that is balanced by a malty sweetness. They can range in alcohol content from 5.5% to 6.5% ABV.

Vienna Black Lager

Vienna black lagers are made with a high proportion of roasted malts, which gives them a deep black color and a rich, chocolatey flavor. They can range in alcohol content from 4.7% to 5.7% ABV.

Vienna Rauchbier

Vienna rauchbiers are smoked Vienna lagers. They have a unique smoky flavor that is derived from the use of smoked malt. They can range in alcohol content from 4.5% to 5.5% ABV.

Vienna Eisbock

Vienna eisbocks are a strong, concentrated version of Vienna lager. They are made by freezing the beer and removing the ice, which concentrates the flavors and alcohol content. They can range in alcohol content from 9.0% to 12.0% ABV.

Vienna Kellerbier

Vienna kellerbiers are unfiltered Vienna lagers. They have a hazy appearance and a yeasty, fruity flavor. They can range in alcohol content from 4.2% to 5.0% ABV.

Vienna Zwickelbier

Vienna zwickelbiers are unfiltered Vienna lagers that are tapped directly from the fermentation tank. They have a cloudy appearance and a fresh, hoppy flavor. They can range in alcohol content from 4.5% to 5.5% ABV.

Variations by Other Parameters:

Vienna lager recipe can have several possible variations based on other parameters:

Parameter	Variation
Malt	Can vary in terms of type (e.g., Munich, Vienna, Pilsner) and ratio
Hops	Can vary in type (e.g., Noble, American, German) and amount
Yeast	Can vary in strain (e.g., lager yeast, ale yeast) and fermentation temperature
Mash Temperature	Can vary to influence the fermentability and flavor profile
Maturation Time	Can vary to allow for conditioning and flavor development
Carbonation Level	Can vary to adjust the level of fizz in the finished beer
Dry Hopping	Can be added to enhance hop aroma and flavor

Pairing Vienna Lager with Food

Vienna lager’s balance and subtle maltiness make it a versatile companion to a variety of dishes. Here are some suggested pairings to enhance your culinary experience:

Grilled Bratwurst and Sauerkraut

The rich, smoky flavors of grilled bratwurst are complemented perfectly by the maltiness of a Vienna lager. The tangy sauerkraut adds a refreshing contrast, balancing out the richness of the dish.

Roasted Pork Tenderloin

Vienna lager’s subtle sweetness and caramel notes enhance the flavor of roasted pork tenderloin. Pair it with roasted vegetables for a well-rounded meal.

Chicken Schnitzel

The crispy, golden crust of chicken schnitzel and the creamy sauce that accompanies it go well with the crisp, clean flavor of a Vienna lager.

Wiener Schnitzel

Similar to chicken schnitzel, Wiener schnitzel (made with veal) also pairs beautifully with Vienna lager. The delicate veal and crispy exterior complement the lager’s subtle complexity.

Pizza

Vienna lager’s versatility makes it a great choice for pairing with pizza. Its malty notes complement the tangy tomato sauce and cheese, while its crisp finish balances out the richness of the meal.

Fish and Chips

The crispy exterior of fried fish and chips pairs well with the clean, refreshing flavor of a Vienna lager. The lager’s subtle maltiness complements the fish without overpowering its delicate taste.

Tacos

Vienna lager’s crisp, clean flavor is a perfect match for the bold flavors of tacos. The lager’s maltiness balances out the spiciness of the meat, while its crisp finish complements the freshness of the toppings.

Roasted Vegetables

Roasted vegetables take on a new dimension when paired with Vienna lager. The lager’s subtle sweetness and caramel notes enhance the natural flavors of the vegetables, creating a harmonious blend.

Charcuterie Board

The variety of flavors on a charcuterie board calls for a beer that can hold its own. Vienna lager’s balanced profile complements the richness of cured meats and the sharpness of cheeses, enhancing the overall experience.

Spicy Dishes

Vienna lager’s light body and refreshing taste make it an ideal choice for pairing with spicy dishes. The lager’s crisp finish helps tame the heat, while its subtle maltiness balances out the bold flavors of the cuisine. Here is a table summarizing some of the suggested pairings:

Dish	Vienna Lager
Grilled Bratwurst and Sauerkraut	Enhances the smoky flavors and balances the tangy sauerkraut
Roasted Pork Tenderloin	Enhances the flavor and complexity of the pork
Chicken Schnitzel	Complements the crispy exterior and creamy sauce

Equipment Needed for Brewing Vienna Lager

1. Fermenter

A fermenter is a vessel in which the wort is fermented. It can be made of glass, plastic, or stainless steel. The fermenter should be large enough to hold the wort and provide headspace for the fermentation process.

Fermentation Bucket

A fermentation bucket is a common choice for homebrewers. It is inexpensive and easy to use. Fermentation buckets typically hold 5 or 6 gallons of wort.

Glass Carboy

A glass carboy is a more expensive option, but it allows you to see the fermentation process. Glass carboys are typically used for larger batches of beer.

Stainless Steel Fermenter

A stainless steel fermenter is the most durable and expensive option. Stainless steel fermenters are easy to clean and sanitize.

2. Airlock

An airlock is a device that allows carbon dioxide to escape from the fermenter while preventing oxygen from entering. This helps to create an anaerobic environment that is necessary for fermentation.

3. Thermometer

A thermometer is used to monitor the temperature of the wort during fermentation. The ideal fermentation temperature for Vienna lager is 50-55 degrees Fahrenheit (10-13 degrees Celsius).

4. Hydrometer

A hydrometer is used to measure the specific gravity of the wort before and after fermentation. This allows you to determine the alcohol content of the beer.

5. Siphon

A siphon is used to transfer the beer from the fermenter to a bottling bucket or keg.

6. Bottles or Keg

The beer can be bottled or kegged after fermentation. Bottles are less expensive, but kegs are more convenient.

7. Capper or Kegging Equipment

If you are bottling the beer, you will need a capper to seal the bottles. If you are kegging the beer, you will need kegging equipment.

8. Cleaning and Sanitizing Equipment

It is important to clean and sanitize all of your equipment before brewing. This will help to prevent contamination.

9. Ingredients

The ingredients for Vienna lager include: * Vienna malt * Munich malt * Pilsner malt * Hops * Yeast

10. Mash Tun

A mash tun is a vessel in which the malt is mixed with hot water to create the wort. The mash tun should be large enough to hold the malt and water.

11. Kettle

A kettle is used to boil the wort. The kettle should be large enough to hold the wort and provide headspace for boiling.

12. Wort Chiller

A wort chiller is used to cool the wort after boiling. The wort chiller should be able to cool the wort to the desired fermentation temperature.

13. Pump

A pump is used to transfer the wort from the kettle to the fermenter. The pump should be able to handle the volume of wort and provide the necessary pressure.

14. Grain Mill

A grain mill is used to crush the malt. The grain mill should be able to crush the malt to the desired consistency.

15. Stirring Paddle

A stirring paddle is used to stir the mash and wort. The stirring paddle should be long enough to reach the bottom of the mash tun or kettle.

16. Thermometer

A thermometer is used to monitor the temperature of the mash and wort. The thermometer should be accurate and easy to read.

17. Hydrometer

A hydrometer is used to measure the specific gravity of the wort before and after fermentation. This allows you to determine the alcohol content of the beer.

18. Tasting Glass

A tasting glass is used to sample the beer after fermentation. The tasting glass should be clean and clear.

Equipment	Description
Fermenter	Vessel in which the wort is fermented
Airlock	Device that allows carbon dioxide to escape while preventing oxygen from entering
Thermometer	Used to monitor the temperature of the wort during fermentation
Hydrometer	Used to measure the specific gravity of the wort before and after fermentation
Siphon	Used to transfer the beer from the fermenter to a bottling bucket or keg
Bottles or Keg	The beer can be bottled or kegged after fermentation
Capper or Kegging Equipment	If you are bottling the beer, you will need a capper to seal the bottles. If you are kegging the beer, you will need kegging equipment
Cleaning and Sanitizing Equipment	It is important to clean and sanitize all of your equipment before brewing
Ingredients	The ingredients for Vienna lager include: Vienna malt, Munich malt, Pilsner malt, hops, yeast
Mash Tun	Vessel in which the malt is mixed with hot water to create the wort
Kettle	Used to boil the wort
Wort Chiller	Used to cool the wort after boiling
Pump	Used to transfer the wort from the kettle to the fermenter
Grain Mill	Used to crush the malt
Stirring Paddle	Used to stir the mash and wort
Tasting Glass	Used to sample the beer after fermentation

Achieving Crystal-Clear Vienna Lager

Vienna lager is a classic amber lager known for its crisp, balanced flavor and beautiful clarity. However, achieving that pristine clarity can be a challenge, especially for homebrewers. Here’s a comprehensive guide to help you create a crystal-clear Vienna lager:

1. Use High-Quality Ingredients

The quality of your ingredients will significantly impact your beer’s clarity. Start with fresh, high-quality malt, hops, and yeast. Use Vienna malt as the base malt, and consider adding some Munich malt or dextrin malt for sweetness and depth.

2. Proper Mashing

Mashing is the process of breaking down the starches in the malt into fermentable sugars. For Vienna lager, aim for a mash temperature of 150-156°F (66-69°C). This temperature range will produce a beer with a moderate body and fermentable character.

3. Boil Vigorously

A vigorous boil is essential for sterilizing the wort and driving off impurities. Boil for at least 60 minutes, and be sure to add your hops according to the schedule. The hop bitterness should balance the beer’s sweetness but not overpower it.

4. Cool Quickly

After boiling, cool the wort as quickly as possible. This will help prevent the formation of haze-causing proteins. Use a wort chiller or an ice bath to bring the wort temperature down to pitching temperature (around 60-65°F or 15-18°C).

5. Ferment Cleanly

Use a clean yeast culture that is healthy and well-attenuating. A good choice for Vienna lager is a lager yeast like W34/70 or Wyeast 2007. Ferment at a cool temperature, around 48-55°F (9-13°C). This will allow the yeast to work slowly and produce a clean, crisp flavor.

6. Lager for Extended Periods

Vienna lager should be lagered for an extended period, typically 4-8 weeks. This will allow the yeast to clean up the beer and the flavors to mellow and harmonize. Lagering at cold temperatures (32-36°F or 0-2°C) will also help to promote clarity.

7. Fine with Gelatin or Isinglass

Fining is a process of removing haze-causing particles from the beer. Gelatin or isinglass are common fining agents that can be used to achieve crystal-clear results. Follow the instructions on the fining agent package for proper usage.

8. Avoid Overcarbonating

Overcarbonation can cause cloudiness in the beer. When carbonating your Vienna lager, aim for a volume of 2.2-2.5 volumes of CO2. This will provide a moderate level of carbonation without causing haze.

9. Filter the Beer

If desired, you can filter the beer to remove any remaining haze or impurities. Use a high-quality beer filter, and be sure to sanitize all equipment before filtering.

10. Chill the Beer

Once filtered or fined, chill the beer to serving temperature (around 45-50°F or 7-10°C). This will help to further clarify the beer and enhance its crispness.

23. Troubleshooting Hazy Vienna Lager

If your Vienna lager is hazy, there are a few troubleshooting steps you can take:

Check for infection: If your beer has an off-odor or flavor, it may be infected. Discard the beer and start over.
Increase the fermentation temperature: If your beer is hazy after lagering, try increasing the fermentation temperature to 65-70°F (18-21°C) for a few days. This can help to restart fermentation and clean up any residual haze.
Use a different fining agent: If gelatin or isinglass did not effectively clarify your beer, try using a different fining agent, such as polyclar or bentonite.
Filter the beer: If all else fails, you can filter the beer to remove the haze. Be sure to use a high-quality beer filter and sanitize all equipment before filtering.

Vienna Lager Water Profile	Range
Calcium	50-100 ppm
Magnesium	10-20 ppm
Sodium	<10 ppm
Chloride	50-100 ppm
Sulfate	150-250 ppm
pH	5.2-5.6

Advanced Techniques for Enhancing Vienna Lager

1. Decoction Mashing

Decoction mashing is an advanced brewing technique that involves heating a portion of the mash to a higher temperature to promote the release of enzymes and enhance the malt flavor. In Vienna lager brewing, a decoction mash can accentuate the malty sweetness and rich amber color characteristic of the style.

2. Mash Acidification

Mash acidification involves adjusting the pH of the mash to optimize enzyme activity and extract the desired flavors from the malt. In Vienna lager brewing, reducing the mash pH to around 5.2-5.4 using lactic acid or other acidulants can promote a cleaner fermentation and enhance the beer’s hop profile.

3. Fermentation Temperature Control

Fermentation temperature plays a crucial role in shaping the beer’s flavor profile. For Vienna lager, fermenting at cooler temperatures (48-55°F) encourages the production of clean lager yeast flavors and minimizes the formation of undesirable off-flavors. Controlling the fermentation temperature also aids in maintaining the beer’s delicate maltiness.

4. Lagering

Lagering is an essential step in Vienna lager brewing, where the beer is stored at cold temperatures (32-36°F) for an extended period. Lagering allows the yeast to condition the beer, reducing harsh flavors and refining its character. Vienna lagers typically benefit from a lagering period of 4-8 weeks.

5. Hop Selection

Hops play a supporting role in Vienna lager, adding bitterness, aroma, and flavor balance to complement the malty character. Noble hops like Saaz or Hallertau are commonly used, providing a spicy and earthy hop profile without overwhelming the maltiness.

6. Water Profile

The water profile has a significant impact on the beer’s flavor and appearance. Vienna lagers prefer a moderately hard water with a higher level of calcium, which promotes enzyme activity during mashing and enhances the maltiness of the finished beer.

7. Carbonation Level

Carbonation levels affect the beer’s body, mouthfeel, and overall drinkability. Vienna lagers typically have a moderate carbonation level of 2.5-3.0 volumes of CO2, providing a refreshing balance between the maltiness and bitterness.

8. Yeast Selection

Yeast plays a crucial role in fermentation and shaping the beer’s flavor profile. For Vienna lager, a lager yeast strain is essential, such as W34/70 or Wyeast 2124. These yeast strains produce clean, crisp flavors and have a moderate attenuation rate, leaving a balanced amount of residual sweetness.

9. Dry Hopping

Dry hopping involves adding hops during the fermentation or lagering process to enhance hop aroma and flavor. While not a traditional technique for Vienna lager, dry hopping can add subtle nuances and complexity to the beer, such as floral, citrusy, or spicy notes.

10. Milk Sugar Addition

Adding milk sugar (lactose) to the wort can enhance the body and creaminess of Vienna lager. Lactose is unfermentable by most yeast strains, resulting in a slightly sweeter and fuller-bodied beer without increasing the alcohol content.

Additional Advanced Techniques

11. Step Mashing

Step mashing involves holding the mash at specific temperatures for varying time periods to promote the activity of different enzymes and extract different malt components. This technique allows brewers to fine-tune the beer’s flavor and aroma profile.

12. Acid Rest

Acid rest is a specific mashing stage where the mash pH is lowered to activate enzymes that break down beta-glucans. This rest helps improve beer clarity and stability, reducing the potential for haze or chill haze in the finished product.

13. Protein Rest

Protein rest is a mashing stage where the mash is held at a specific temperature to activate enzymes that break down proteins. This rest helps prevent haze and improve beer stability over time.

14. Double Decoction

Double decoction is a more complex variation of decoction mashing where a portion of the mash is heated twice to promote enzyme activity and extract more malt components. This technique is often used to create richer and more complex flavors.

15. Hop Back Addition

Hop back addition involves steeping hops in the wort after it has been transferred to the fermenter. This technique adds aroma and flavor to the beer while minimizing bitterness, as the hops are not boiled with the wort.

16. Whirlpool Addition

Whirlpool addition is similar to hop back addition but occurs while the wort is still in the kettle and forming a whirlpool. This technique provides a more efficient extraction of hop oils and resins, resulting in a more hop-forward aroma and flavor.

17. Spartyrging

Spartyrging is a lautering technique where the wort is sparged with hot water to extract the remaining sugars from the grain bed. This method helps improve beer efficiency and extract more fermentable sugars.

18. Filtering

Filtering can be used to remove solids from the beer after fermentation and lagering. This process produces a cleaner, brighter beer with improved clarity and stability.

19. Biotransformation

Biotransformation is a process where the yeast interacts with hop compounds to produce new, unique flavors and aromas. This process can add complexity and character to the beer, depending on the hop varieties and fermentation conditions used.

20. Oak Aging

Oak aging involves storing beer in oak barrels to impart flavors and aromas of vanilla, spice, and oakiness. This technique is often used to create more complex and nuanced Vienna lagers, adding depth and character to the beer.

21. Brett Fermentation

Brett fermentation involves introducing Brettanomyces yeast into the beer after primary fermentation. This wild yeast can add funk, sourness, and earthy flavors to the beer, creating unique and interesting Vienna lager variations.

22. Barrel-aged Souring

Barrel-aged souring involves aging the beer in oak barrels containing souring bacteria. This process introduces lactic acid and other organic acids into the beer, resulting in a sour and tart flavor profile.

23. Ice Distillation

Ice distillation is a freeze concentration technique where the beer is partially frozen and the ice crystals are removed. This process results in a stronger, more concentrated beer with higher alcohol content and flavor intensity.

24. Adding Adjuncts

Adjuncts can be added to the wort or beer to enhance specific flavor or aroma characteristics. Common adjuncts used in Vienna lager include caramel malt, honey, and molasses, which add sweetness, richness, and depth to the beer.

25. Dry Hopping Techniques

Various dry hopping techniques can be employed to achieve different hop flavor and aroma profiles. Some common dry hopping techniques include whirlpool dry hopping, dry hopping in the fermenter, and double dry hopping, where hops are added at multiple times during the dry hopping process.

Dry Hopping Technique	Description
Whirlpool Dry Hopping	Hops are added to the wort in the whirlpool after wort has finished boiling and before being transferred into the fermenter.
Dry Hopping in the Fermenter	Hops are added directly to the fermenter after primary fermentation has completed.
Double Dry Hopping	Hops are added to the fermenter at multiple times during the dry hopping process, typically once before and once after lagering.

The Sensory Profile of Vienna Lager

Vienna lager is a type of amber lager that originated in Vienna, Austria, in the mid-19th century. It is characterized by its rich amber color, bready maltiness, and subtle hop bitterness. Vienna lager is a popular beer style that is enjoyed by many beer drinkers around the world.

Appearance

Vienna lager is typically a clear, amber-colored beer. The color can range from light amber to dark amber, depending on the amount of Vienna malt used in the brewing process. Vienna lager should have a white to off-white head that is persistent and creamy.

Aroma

The aroma of Vienna lager is typically bready and malty, with notes of caramel, toffee, and biscuit. There may also be subtle hints of floral or fruity hops. The aroma of Vienna lager should be complex and inviting, but not overpowering.

Flavor

The flavor of Vienna lager is similar to the aroma, with bready and malty notes being the most prominent. The maltiness should be balanced by a subtle hop bitterness that provides a clean and refreshing finish. Vienna lager should have a medium-to-full body and a smooth, creamy texture.

Bitterness

The bitterness of Vienna lager is typically low to moderate. The hops used in Vienna lager should provide a subtle bitterness that balances the sweetness of the malt. The bitterness should not be overpowering or harsh.

Sweetness

The sweetness of Vienna lager is typically low to moderate. The malt used in Vienna lager provides a bready and malty sweetness that should be balanced by the hop bitterness. The sweetness should not be cloying or overpowering.

Body

The body of Vienna lager is typically medium to full. The beer should have a smooth, creamy texture that is well-carbonated. The body should not be thin or watery, nor should it be thick or syrupy.

Alcohol Content

The alcohol content of Vienna lager is typically 4.5% to 5.5% ABV. The alcohol content should be well-balanced and not overpowering. Vienna lager should be a refreshing and easy-to-drink beer.

Food Pairing

Vienna lager is a versatile beer that can be paired with a variety of foods. It is a good choice for pairing with grilled meats, roasted vegetables, and hearty stews. Vienna lager can also be enjoyed as a refreshing thirst-quencher on its own.

Sensory Evaluation Table

Attribute	Description
Appearance	Clear, amber-colored beer with a white to off-white head
Aroma	Bready and malty, with notes of caramel, toffee, and biscuit
Flavor	Bready and malty, with a subtle hop bitterness
Bitterness	Low to moderate
Sweetness	Low to moderate
Body	Medium to full
Alcohol Content	4.5% to 5.5% ABV
Food Pairing	Grilled meats, roasted vegetables, hearty stews

The Influence of Lagering Time on Vienna Lager

Lagering is an essential step in the brewing process, especially for Vienna lager. The length of lagering can significantly impact the flavor and characteristics of the beer.

History of Lagering

Lagering originated in the 15th century in Bavaria, Germany. German brewers discovered that fermenting beer at cold temperatures resulted in a cleaner, crisper flavor. This method gained popularity over time and eventually became the standard for producing lager beers.

Vienna Lager: A Brief Overview

Vienna lager is a classic amber-colored lager that originated in Vienna, Austria, in the 19th century. It is characterized by its rich maltiness, balanced bitterness, and clean finish. The extended lagering period plays a vital role in developing these distinctive qualities.

The Role of Lagering Time

Lagering time refers to the period after fermentation during which the beer is stored at cold temperatures. This process allows the beer to mature, develop its flavors, and mellow out any harsh notes.

Impact on Flavor

Extended lagering enhances the beer’s malt character, allowing the complex flavors of the malt to develop fully. It also reduces any harsh hop flavors, resulting in a smoother and more balanced taste.

Impact on Body

Lagering time contributes to the beer’s body. As the beer lager, the yeast continues to metabolize slowly, producing carbon dioxide and conditioning the beer. This results in a smoother, rounder mouthfeel.

Impact on Clarity

Extended lagering aids in clarifying the beer. The cold temperatures allow proteins and other particles to settle out, leaving a clear and brilliant beer.

Factors Influencing Lagering Time

Beer Style

The optimal lagering time varies depending on the beer style. Vienna lager typically requires a longer lagering period (4-8 weeks) compared to lighter lagers like pilsners.

Temperature

The temperature during lagering affects the rate of maturation. Lower temperatures (around 32°F) promote slower conditioning, while higher temperatures (up to 40°F) accelerate the process.

Yeast Strain

Different yeast strains exhibit different lagering times. Some strains favor shorter conditioning periods, while others thrive with extended lagering.

Equipment

The type of lagering equipment used can also influence the time required. Horizontal tanks promote better contact between the beer and yeast, leading to a faster maturation process.

Optimal Lagering Time for Vienna Lager

The ideal lagering time for Vienna lager is typically between 4 and 8 weeks. This period allows the beer to develop its full flavor profile and achieve a smooth and balanced finish.

Table: Lagering Time and Temperature

Lagering Time	Temperature
4-8 weeks	32-40°F

Storing and Serving Vienna Lager

Storing Vienna Lager

Vienna lager should be stored in a cool, dark place to maintain its freshness and prevent spoilage. The ideal storage temperature is between 40°F and 50°F (4°C and 10°C). You can store Vienna lager in a refrigerator or a cellar. If you store it in a cellar, make sure it is well-ventilated to prevent mold growth. Vienna lager can be stored for up to 6 months in ideal conditions.

Storing Vienna Lager Long-Term

If you plan on storing Vienna lager for longer than 6 months, you can do so by aging it in a barrel. Aging Vienna lager in a barrel will add complexity and flavor to the beer. The aging process can take anywhere from 6 months to 2 years. Once the Vienna lager has been aged, it can be bottled or kegged and stored in a cool, dark place for several years.

Serving Vienna Lager

Vienna lager is traditionally served in a pint glass or a stein. The glass should be chilled before pouring the beer. Vienna lager should be served at a temperature of between 45°F and 50°F (7°C and 10°C). This temperature will allow you to enjoy the beer’s full flavor and aroma.

Pairing Food with Vienna Lager

Vienna lager pairs well with a variety of foods, including:

Sausages
Bratwurst
Pork chops
Chicken
Fish
Cheese
Pretzels

Vienna lager is also a great accompaniment to spicy foods. The beer’s bitterness will help to balance out the heat of the food.

The Perfect Glass for Vienna Lager

The best glass for Vienna lager is a pint glass or a stein. The glass should be chilled before pouring the beer. The shape of the glass will help to enhance the beer’s flavor and aroma.

Serving Temperature for Vienna Lager

Vienna lager should be served at a temperature of between 45°F and 50°F (7°C and 10°C). This temperature will allow you to enjoy the beer’s full flavor and aroma.

Pairing Vienna Lager with Food

Vienna lager pairs well with a variety of foods, including:

Sausages
Bratwurst
Pork chops
Chicken
Fish
Cheese
Pretzels

Vienna lager is also a great accompaniment to spicy foods. The beer’s bitterness will help to balance out the heat of the food.

Storing Vienna Lager Long-Term

Additional Tips for Storing and Serving Vienna Lager

Avoid exposing Vienna lager to light. Light can damage the beer and cause it to spoil.
Keep Vienna lager away from heat sources. Heat can also damage the beer and cause it to spoil.
If you are storing Vienna lager in a cellar, make sure it is well-ventilated to prevent mold growth.
Serve Vienna lager in a chilled glass. This will help to enhance the beer’s flavor and aroma.
Pair Vienna lager with foods that complement its flavor profile.

Serving Temperature	45°F - 50°F (7°C - 10°C)
Storage Temperature	40°F - 50°F (4°C - 10°C)
Aging Potential	6 months - 2 years
Ideal Glassware	Pint glass or stein
Food Pairing	Sausages, bratwurst, pork chops, chicken, fish, cheese, pretzels

Pairing Vienna Lager with Different Cuisines

Vienna Lager, with its rich amber hue and balanced flavor profile, pairs effortlessly with a wide range of cuisines, enhancing the dining experience. Here’s an exploration of its versatility:

Grilled Meats

The caramelized maltiness and subtle hop bitterness of Vienna Lager complement grilled meats perfectly. The rich flavors of the beer stand up to the smoky and juicy notes of barbecue, while the carbonation cuts through the fattiness of the meat.

Recommended Pairings:

Ribs: The sweetness of the beer balances the tangy barbecue sauce and the meat’s smokiness.
Burgers: The malty flavors add depth to the umami of the patty and the toppings.
Steak: The roasted malt character pairs with the charred crust and flavorful interior of the steak.

Asian Cuisine

The Vienna Lager’s balanced flavor profile makes it an excellent companion to flavorful Asian dishes. The hoppy undertones brighten up the savory notes of soy sauce and the sweetness of rice vinegar.

Recommended Pairings:

Sushi: The subtle hop bitterness complements the oceanic flavors of the fish and the acidity of the sushi rice.
Pad Thai: The maltiness of the beer balances the spicy and sweet flavors of the noodles and sauce.
Teriyaki: The malty sweetness mimics the flavor of the teriyaki marinade, creating a harmonious pairing.

Indian Cuisine

Vienna Lager’s malty backbone and hop bitterness create a unique pairing with the spicy and aromatic flavors of Indian cuisine. The beer stands up to the heat while providing a refreshing contrast.

Recommended Pairings:

Butter Chicken: Theクリーミーなバターソースとビールの甘い風味が調和します。
Tikka Masala: The rich spices of the dish are balanced by the beer’s malty undertones.
Vindaloo: The fiery heat of the vindaloo is tempered by the beer’s hop bitterness and carbonation.

Italian Cuisine

Vienna Lager pairs exceptionally well with the robust and flavorful dishes of Italian cuisine. Its malty sweetness complements the acidity of tomatoes and the umami of cheese.

Recommended Pairings:

Pizza: The malty backbone of the beer enhances the savory flavors of the sauce and toppings.
Pasta Bolognese: The rich meat sauce is complemented by the beer’s caramelized maltiness.
Lasagna: The beer’s malty sweetness balances the layers of pasta, meat, and cheese.

Mexican Cuisine

The crisp and refreshing Vienna Lager is a perfect companion to the bold and spicy flavors of Mexican cuisine. Its carbonation cuts through the heat while the malty sweetness adds depth.

Recommended Pairings:

Tacos: The beer’s hop bitterness complements the tangy fillings and salsas.
Burritos: The malty sweetness offsets the spiciness of the meat and beans.
Enchiladas: The beer’s carbonation enhances the richness of the sauce and the flavors of the fillings.

Other Pairings

Beyond these specific cuisines, Vienna Lager pairs excellently with a variety of other dishes:

Fish and Chips: The crispy batter and flaky fish are complemented by the beer’s maltiness and hop bitterness.
Roast Chicken: The earthy notes of the roasted chicken are enhanced by the beer’s malty sweetness.
Burgers: The beer’s caramelized malt character enhances the umami of the patty and toppings.

Tips for Pairing Vienna Lager

Balance the flavors: Choose dishes with flavors that complement or contrast the beer’s maltiness and hop bitterness.
Consider the carbonation: The beer’s carbonation can cut through fatty dishes or refresh the palate after spicy meals.
Experiment with different temperatures: Serving Vienna Lager at a slightly cooler temperature can enhance its hop bitterness, while a warmer temperature brings out its malty sweetness.

Here’s a table summarizing the pairings:

Cuisine	Recommended Pairings
Grilled Meats	Ribs, Burgers, Steak
Asian Cuisine	Sushi, Pad Thai, Teriyaki
Indian Cuisine	Butter Chicken, Tikka Masala, Vindaloo
Italian Cuisine	Pizza, Pasta Bolognese, Lasagna
Mexican Cuisine	Tacos, Burritos, Enchiladas
Other Pairings	Fish and Chips, Roast Chicken, Burgers

The Evolution of Vienna Lager over Time

Early Origins and the Industrial Revolution

The roots of Vienna lager can be traced back to the early days of brewing in the 18th century. In Vienna, Austria, the advent of the industrial revolution brought about technological advancements that revolutionized brewing practices.

Emergence of a New Style

In the late 1800s, a new style of lager emerged in Vienna, characterized by its amber-colored hue and rich, malty flavor. This style became known as Vienna lager and quickly gained popularity both locally and internationally.

Key Ingredients and Techniques

Vienna lager is brewed using a combination of pale and Vienna malt, imparting its characteristic color and flavor. The use of decoction mashing, where a portion of the mash is boiled separately and then returned to the main mash, further contributes to its depth of flavor.

Technological Innovations

The development of Vienna lager was influenced by technological advancements such as the introduction of thermometers and hydrometers, which allowed brewers to precisely control the temperature and density of their beer.

Profiling the Beer

Vienna lager typically has an ABV of 4.5-5.5%, a medium body, and a moderate level of bitterness. It is characterized by its malty sweetness, balanced by a subtle hop bitterness and a clean, crisp finish.

Global Reach

Vienna lager’s popularity spread beyond Austria to neighboring countries and eventually to the Americas. In the United States, it influenced the development of American amber lagers and became a staple style in many craft breweries.

Variations and Adaptations

Over time, variations of Vienna lager emerged, such as the Dortmunder Export, which has a slightly higher ABV and a more pronounced hop character. Adaptations to local ingredients and brewing traditions also led to unique interpretations of the style.

Modern Revival

In recent years, there has been a resurgence of interest in Vienna lager among craft brewers. Traditional recipes are being revived, and new interpretations are being explored, showcasing the versatility and enduring appeal of this classic style.

Sensory Characteristics

Vienna lager offers a complex and balanced sensory experience, with the following key characteristics:

Characteristic	Description
Color	Amber-colored, ranging from light copper to deep amber
Aroma	Malty sweetness with notes of bread, caramel, and toffee
Flavor	Rich, malty flavors with a balanced hop bitterness and a clean, crisp finish
Body	Medium to medium-full
Bitterness	Moderate, providing balance to the malt sweetness
ABV	Typically 4.5-5.5%

Food Pairing Suggestions

Vienna lager pairs well with a variety of dishes, including:

Grilled meats, such as pork chops or roasted chicken
Sausages and bratwurst
Pizza and pasta dishes
Aged cheeses, such as cheddar or Gouda
Traditional Austrian cuisine, such as wiener schnitzel or tafelspitz

The Legacy of Anton Dreher and Vienna Lager

The Birthplace of Vienna Lager

Anton Dreher’s legacy in the world of brewing is undeniable. His innovations not only revolutionized the brewing industry but also left a lasting impact on the beer culture of Vienna and beyond. Dreher’s influence is particularly evident in the development of Vienna lager, a beer style that has become synonymous with the city of Vienna.

Dreher’s Innovations

Dreher’s brewing innovations were groundbreaking for his time. He introduced new techniques and technologies that significantly improved the quality and consistency of beer. One of his most notable innovations was the use of bottom-fermenting yeast, which allowed for a cleaner and more consistent fermentation process. Dreher also pioneered the use of lagering, a process of storing beer at cold temperatures for an extended period, which contributed to the beer’s smooth and flavorful characteristics.

The Rise of Vienna Lager

Dreher’s innovations quickly gained recognition, and his Vienna lager became highly sought after by beer drinkers. The beer’s amber color, rich maltiness, and crisp bitterness made it a favorite among Viennese and visitors alike. Vienna lager’s popularity spread beyond the city, and it soon became one of the most popular beer styles in Europe.

The Legacy of Vienna Lager

Vienna lager remains a popular beer style today, enjoyed by beer drinkers around the world. It is a testament to Dreher’s brewing prowess that his innovations have had such a lasting impact on the beer industry. Vienna lager stands as a symbol of the rich brewing heritage of Vienna and continues to be a beloved beer style for its distinctive flavor and refreshing character.

Tabel of contributions of Dreher to the beer industry:

Contribution
Introduction of bottom-fermenting yeast
Pioneering the use of lagering
Developing the Vienna lager style
Improving the quality and consistency of beer

The Science Behind Vienna Lager Brewing

Vienna lager is a bottom-fermenting amber lager that originated in Vienna, Austria, in the 1840s. It is characterized by its rich amber color, malty sweetness, and subtle hop bitterness.

Ingredients:

- Vienna malt: This is the main malt used in Vienna lager, and it gives the beer its characteristic amber color and malty sweetness. - Other malts: Munich malt, Pilsner malt, and Carahell malt can also be used to add additional flavor and complexity. - Hops: The hops used in Vienna lager are typically of the noble variety, such as Hallertau, Tettnang, and Saaz. - Yeast: The yeast used in Vienna lager is a bottom-fermenting strain that produces a clean and crisp fermentation profile.

Water Chemistry:

- Vienna lager is typically brewed with soft water, which has a low mineral content. This helps to create a beer with a clean and balanced flavor.

Mashing:

- The mashing process is used to convert the starches in the malt into sugars. For Vienna lager, a decoction mash is typically used. This involves boiling a portion of the mash and then returning it to the main mash, which helps to create a beer with a rich and full-bodied flavor.

Lautering:

- After the mashing process is complete, the lauter tun is used to separate the clear wort from the spent grains. The wort is then transferred to the kettle for boiling.

Boiling:

- The wort is boiled for approximately 90 minutes, which helps to sterilize the wort, extract the bitterness from the hops, and develop the beer’s flavor.

Fermentation:

- The wort is then transferred to the fermentation vessel and cooled to the appropriate temperature for the yeast strain being used. The yeast is then pitched into the wort, and fermentation begins.

Conditioning:

- After fermentation is complete, the beer is conditioned for a period of time, typically for several weeks or months. This allows the beer to mature and develop its full flavor.

Carbonation:

- Before the beer is packaged, it is carbonated. This can be done by either adding sugar to the beer before bottling or by using a CO2 injection system.

Packaging:

- Vienna lager is typically packaged in bottles or kegs.

Subtle Hop Bitterness

Vienna lager is known for its subtle hop bitterness. This bitterness is derived from the hops that are used in the brewing process. The most common hops used for Vienna lager are Hallertau, Tettnang, and Saaz. These hops have a mild bitterness that complements the malty sweetness of the beer. The amount of hops that are used in Vienna lager varies depending on the desired bitterness level. A typical recipe will use between 20 and 30 IBUs (International Bittering Units). This level of bitterness is enough to balance the sweetness of the malt without overpowering it.

Decoction Mash

A decoction mash is a type of mashing process that is used to create a beer with a rich and full-bodied flavor. This process involves boiling a portion of the mash and then returning it to the main mash. This helps to break down the starches in the malt and create a more complex flavor profile. The decoction mash process is typically used for brewing Vienna lager and other amber lagers. This process can be time-consuming, but it is worth the effort if you want to create a beer with a rich and flavorful taste.

Conditioning

Conditioning is an important part of the brewing process for Vienna lager. This process allows the beer to mature and develop its full flavor. The beer is typically conditioned for a period of several weeks or months. During conditioning, the beer will undergo a number of changes. The yeast will continue to work, slowly fermenting the remaining sugars in the beer. This will produce additional carbonation and alcohol. The beer will also mellow out over time, losing some of its harsh flavors. The conditioning process is essential for creating a well-balanced and flavorful Vienna lager.

Carbonation

Carbonation is the process of adding carbon dioxide to beer. This can be done by either adding sugar to the beer before bottling or by using a CO2 injection system. The amount of carbonation in Vienna lager varies depending on the desired style. A typical Vienna lager will have a moderate level of carbonation. This level of carbonation will provide a refreshing and lively taste without being overpowering.

Packaging

Vienna lager is typically packaged in bottles or kegs. Bottles are the most common packaging option for homebrewers, while kegs are more common for commercial breweries. When bottling Vienna lager, it is important to use the appropriate type of bottle. The best type of bottle for Vienna lager is a brown glass bottle. This type of bottle will protect the beer from light, which can cause the beer to skunk. Kegs are also a good option for packaging Vienna lager. Kegs are easy to transport and store, and they provide a consistent level of carbonation.

Ingredient	Amount
Vienna malt	85%
Munich malt	10%
Carahell malt	5%
Hallertau hops	20 IBUs
Tettnang hops	10 IBUs
Saaz hops	5 IBUs

Vienna Lager Recipe From BeerAndBrewing.com

The Vienna lager recipe from BeerAndBrewing.com is a great way to create a classic amber lager with a malty sweetness and a crisp, clean finish. This recipe is designed for a 5-gallon batch and uses a combination of Vienna malt, Munich malt, and Pilsner malt to create a complex and flavorful beer. The hops are added in two stages, with a bittering addition at the beginning of the boil and a flavor addition in the middle of the boil. This results in a beer with a moderate bitterness and a pleasant hop aroma.

This recipe is relatively easy to follow, even for beginning brewers. The instructions are clear and concise, and the ingredients are all readily available. The fermentation time is about two weeks, and the beer should be conditioned for at least two weeks before drinking. This will allow the flavors to develop and mellow, resulting in a smooth and delicious beer.