Crisp Vienna Lager

  • Dry, smooth and bready
  • ABV 4.8%
  • IBU 20
  • OG 1044 SG

The Vienna Lager was first originated by Anton Dreher in Vienna in 1841, this beer style is defined by the toasty character of the Vienna Malt. This lager recipe is light in body and dry in finish making it a very drinkable brew. The Perle and Styrian hops give a soft, delicate bitterness in perfect balance to the malt.

BASICS

BATCH SIZE (LITRES):

1630

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1044 SG

FINAL GRAVITY:

1007 SG

IBUs:

20

COLOUR (EBC/SRM):

9 / 4.5

BREWHOUSE EFFICIENCY:

85%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

63°C / 145°F

COLLECTION TEMP:

13°C / 55°F

FERMENTATION TEMP:

15°C / 59°F

MASH LIQUOR VOL (LITRES):

760

LIQUOR / MASH RATIO:

2.7 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

GERMAN PILSEN

86

30

VIENNA

195

70

YEAST

GERMAN STYLE LAGER

HOPS(g)Contribution%Alpha Acid%Addition

PERLE

652

30

7.5

Start of boil

STYRIAN EAGLE

337

30

14.5

Middle

AURORA

435

20

7.5

Flame out

STYRIAN EAGLE

225

20

14.5

Flame out

HOPS

PERLE

(g)

652

Contribution%

30

Alpha Acid%

7.5

Addition

Start of boil

STYRIAN EAGLE

(g)

337

Contribution%

30

Alpha Acid%

14.5

Addition

Middle

AURORA

(g)

435

Contribution%

20

Alpha Acid%

7.5

Addition

Flame out

STYRIAN EAGLE

(g)

225

Contribution%

20

Alpha Acid%

14.5

Addition

Flame out

CARL'S TOP TIP

Mashing in at a lower temperature will give a more fermentable wort and a crisper finish to the beer.

Malts used in this Recipe

German Pilsen Malt

At our Hamburg maltings we malt Danish and German spring barley to produce a classic German Pilsen style malt for lager production.

With a high protein content this malt benefits from a rising temperature programme and lautering, but our customers have also used it successfully in traditional UK brewhouses.

The higher molecular weight proteins give excellent head retention and mouthfeel. High levels of speciality malt and non-malted cereals can be used with this malt while maintaining fermentation vigour. This malt can be used in single temperature mashing but you may need to increase finings rates to drop out the additional protein.

Read more about German Pilsner Malt here.

Vienna Malt

In the 1840s English maltsters developed air kilning techniques that would pave the way for light coloured beers. German brewers took this technique back to Vienna and Munich respectively and the malt styles were born.

Our Vienna Malt is made from English 2-row spring barley and is kilned to a slightly higher temperature than our Best Ale Malt. The result is a golden hued wort with a sweet, bread like aroma and flavour. Since it is a conventionally kilned malt, Vienna can be used as a base and is perfect creating its namesake, Vienna lager, in addition to other styles.

Read more about Vienna Malt here.

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