Recipe

Devils Backbone Brewing Co.’s Vienna Lager clone

Devils Backbone Brewing Co.’s Vienna Lager clone

(5 gallons/19 L, all-grain)
OG = 1.050  FG = 1.011
IBU = 18  SRM = 10  ABV = 5.1%

The gold standard for Vienna lagers in North America, known for its smooth, malty finish and drinkability. This beer from Devils Backbone (Roseland, Virginia) has won gold at the Great American Beer Festival three times since 2012, plus numerous other accolades.

Ingredients
4.1 lbs. (1.9 kg) Pilsner malt
4.1 lbs. (1.9 kg) Vienna malt
1.25 lbs. (0.57 kg) dark Munich malt
1.25 lbs. (0.57 kg) Weyermann Caraamber® malt (26 °L)
3.75 AAU German Northern Brewer hops (60 min.) (0.5 oz./14 g at 7.5% alpha acids)
1.75 AAU Czech Saaz hops (20 min.) (0.5 oz./14g at 3.5% alpha acids)
Imperial L17 (Harvest) or Omega Yeast OLY-114 (Bayern Lager) or Mangrove Jack’s M76 (Bavarian Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
With a loose 3-to-1 water-to-grist ratio (~1.5 qts./lb.), conduct a protein rest at 125 °F (52 °C), holding for 30 minutes. Raise temperature to 147 °F (64 °C) and hold for 30 minutes for beta amylase rest. Raise temperature to 162 °F (72 °C) for 30 more minutes to convert alpha amylase. Mash out for ten minutes at 170 °F (77 °C). Recirculate until clear, then sparge until you collect about 7 gallons (26.5 L) of wort. Boil for 90 minutes, adding hops as indicated. If you choose to add clarifiers such as Whirlfloc or Irish moss, do so with 15 minutes remaining in the boil.

Chill to 52 °F (11 °C) then pitch ample amount of healthy yeast. Oxygenate thoroughly. Allow temperatures to rise to 54–54.5 °F (12 °C) during the main fermentation period. When fermentation is about two-thirds complete, raise temperatures to 56 °F (13 °C) to finish fermenting remaining sugars. At end of fermentation, let rise to 57 °F (14 °C) for diacetyl rest. Seven to 10 days after pitching. Start cooling 2 °F (1 °C) per day until you reach a temperature between 42–44 °F (6–7 °C). Rack off the yeast and transfer to a secondary for aging. Crash cool to lagering temperatures between 28–34 °F (-2 °C to 1 °C). Lager for a minimum of two weeks, but the beer will benefit from a lagering period of four weeks or more. Force carbonate to 2.5 volumes or prime and bottle condition.

Devils Backbone Brewing Co.’s Vienna Lager clone

(5 gallons/19 L, partial mash)
OG = 1.050  FG = 1.011
IBU = 18  SRM = 10  ABV = 5.1%

Ingredients
2 lbs. (0.9 kg) Vienna malt
1.25 lbs. (0.51 kg) dark Munich malt
1.25 lbs. (0.51 kg) Weyermann Caraamber® malt (26 °L)
2.3 lbs. (1 kg) Briess Pilsen dried    malt extract
1 lb. (0.45 kg) Briess Goldpils® Vienna dried malt extract
3.75 AAU German Northern Brewer hops (60 min.) (0.5 oz./14 g at 7.5% alpha acids)
1.75 AAU Czech Saaz hops (20 min.) (0.5 oz./14g at 3.5% alpha acids)
Imperial L17 (Harvest) or Omega Yeast OLY-114 (Bayern Lager) or Mangrove Jack’s M76 (Bavarian Lager) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Heat 2 gallons (7.6 L) of water to 157 °F (69 °C) and place large steeping bag containing the crushed grains into a 5-gallon (19-L) pot. Submerge the bag and stir grains to ensure sufficient hydration. Mash for 45 minutes targeting a mash temperature of 149 °F (65 °C). Remove bag from pot and wash grains with enough 170 °F (77 °C) water to collect 2.5 gallons (9.5 L) of wort.

Top off kettle with water to make 3 gallons (11 L) and add 1 lb. (0.45 kg) of Pilsen dried malt extract to improve hop isomerization. Boil wort for 60 minutes, adding hops according to the schedule. Add remaining malt extract in the last 15 minutes of the boil. If you choose to add clarifiers such as Whirlfloc or Irish moss, do so with 15 minutes remaining in the boil.

Chill to 52 °F (11 °C) then top off wort with pre-chilled water to bring volume up to 5 gallons (19 L). Pitch ample amount of healthy yeast. Oxygenate thoroughly. Allow temperatures to rise to 54–54.5 °F (12 °C) during the main fermentation period. When fermentation is about two-thirds complete, raise temperatures to 56 °F (13 °C) to finish fermenting remaining sugars. At end of fermentation, let rise to 57 °F (14 °C) for diacetyl rest.

Follow the lagering and packaging instructions outlined in the all-grain version of this recipe.