Gordon Strong’s Vienna Lager
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.051 FG = 1.012
IBU = 19 SRM = 12 ABV = 5.2%
Ingredients
3.5 lbs. (1.6 kg) Pilsner malt
4 lbs. (1.8 kg) Vienna malt
1.75 lbs. (794 g) dark Munich malt (9 °L)
1.5 lbs. (680 g) Caravienne malt (20 °L)
1 oz. (28 g) Carafa® Special III malt
5 AAU Styrian Golding hops (60 min.) (1 oz./28 g at 5% alpha acids)
1.5 AAU Saaz hops (10 min.) (0.5 oz./14 g at 3% alpha acids)
Wyeast 2124 (Bohemian Lager), White Labs WLP830 (German Lager), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.
This recipe uses a step mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the Pilsner, Vienna, and dark Munich malts at 131 °F (55 °C) and hold for 10 minutes. Raise the temperature to 146 °F (63 °C) and hold for 40 minutes. Raise the temperature to 158 °F (70 °C) and hold for 20 minutes.
Begin recirculating, add the Caravienne and Carafa® Special malts, raise the mash temperature to 169 °F (76 °C), and recirculate for 15 minutes.
Sparge slowly and collect 6.5 gallons (24.5 L) of wort.
Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.
Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete. Rack to secondary and lager for 2 months at 32 °F (0 °C).
Rack the beer, prime and bottle condition, or keg and force carbonate.
Extract With Grains Recipe
(5 gallons/19 L, extract with grains)
OG = 1.051 FG = 1.012
IBU = 19 SRM = 12 ABV = 5.2%
Ingredients
3.3 lbs. (1.5 kg) light liquid malt extract
2.75 lbs. (1.25 kg) liquid Munich malt extract
1.5 lbs. (680 g) Caravienne malt (20 °L)
1 oz. (28 g) Carafa® Special III malt
5 AAU Styrian Golding hops (60 min.) (1 oz./28 g at 5% alpha acids)
1.5 AAU Saaz hops (10 min.) (0.5 oz./14 g 3% alpha acids)
Wyeast 2124 (Bohemian Lager), White Labs WLP830 (German Lager), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C).
Turn off the heat. Add the Caravienne and Carafa® Special malts in a mesh bag and steep for 30 minutes. Remove and rinse grains gently.
Add the malt extracts and stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil.
Boil the wort for 60 minutes, adding hops at the times indicated.
Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete. Rack to secondary and lager for 2 months at 32 °F (0 °C).
Rack the beer, prime and bottle condition, or keg and force carbonate.
Tips For Success
You really don’t want any sharp edges, so resist the urge to make this style of beer too hoppy, bitter, or boozy. When it comes to fermentation, you don’t want fruitiness or rough edges from a hasty fermentation and lagering. Slow and low is the goal to produce the elegance this beer deserves.
