Steven’s Vienna Lager

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A malty Vienna lager.

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Recipe Details

Batch SizeBoil TimeIBUSRMEst. OGEst. FGABV
20.8 L60 min27.4 IBUs12.1 SRM1.0521.0145.0 %

Style Details

NameCat.OG RangeFG RangeIBUSRMCarbABV
Vienna Lager7 A1.048 - 1.0551.01 - 1.01418 - 309 - 152.5 - 34.7 - 5.5 %


Vienna Malt (Weyermann)4.082 kg87.8
Caramunich II (Weyermann)453.6 g9.76
Special B (Dingemans)113.4 g2.44


NameAmountTimeUseFormAlpha %
Styrian Goldings28.3 g60 minBoilPellet5.4
Saaz21.3 g60 minBoilPellet3.8


Saflager Lager (W-34/70)DCL/Fermentis75%8.89°C - 15°C


Step 164.44°C30 min
Step 268.33°C15 min
Mash Out75.56°C15 min


Remove grain bag and rinse collected wort over grain bag for two cycles before draining the bag entirely and bringing to a boil. Once at a roiling boil, add both hops and boil for 60 minutes. Chill to 20 Celsius and pitch two packets of Saflager 34-70 dry yeast into a sanitized 1L flask with a stopper. Stir it with the flask plugged or with a stir plate and store in a cold environment around 12-18 C for 3 hours. Pitch entire starter into the fermenter and ferment at 12-18 C for two weeks. Once primary is done, transfer off the yeast cake and store at ~3 Celsius for lagering to bring the yeast out of suspension.