I love fall beers just as much as the next person, but sometimes it can get overwhelming when there are nothing but Oktoberfest and Pumpkin beers everywhere. Sometimes you just want something different that still hits the spot for the change in seasons – enter the Vienna Lager!
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Recipe for 5 gallons, your efficiency may vary:


5.4% ABV 23 IBU

5 lb Weyermann Barke Vienna (44.5%)
4 lb Weyermann Barke Munich (35.2%)
2 lb Weyermann Barke Pilsner (17.8%)
0.25 lb Weyermann Dehusked Carafa II (2.2%)

Single Infusion Mash at 152 F (65 C) for 60 min

Water (ppm): Ca: 44, Mg: 6, Na: 31, SO4: 44, Cl: 84, HCO3: 47
Add 1g Gypsum, 2g Epsom, 1g NaCl, 4g CaCl, and 2g Baking Soda to 8 gal (30 L) of distilled water.
Adjust mash pH to 5.2-5.5 with lactic acid if needed.

60 minute boil
60 min – 0.5 oz (14g) Magnum (13.1% AA)
5 min – 1 oz (28g) Saaz (2.7% AA)

OG: 1.051

Yeast: Wyeast 2206 Bavarian Lager

Ferment at 50-55 F (10-12 C) for 14-18 days, allow a diacetyl rest if needed before packaging.

FG: 1.010
0:00 Intro and Welcome
0:56 Style Description and Approach
5:06 Recipe
9:56 Mash
10:53 Boil and Yeast Pitch
12:12 Fermentation Plan
17:20 Fermentation Follow-Up
18:51 Pour and Tasting Notes
25:24 Potential Improvements
Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don’t just take my word for it, do your research before you decide to buy.
Music provided by Epidemic Sound
#Vienna #Lager #Bavarian #beer #brewing #homebrew #clawhammersupply #graintoglass #BIAB #allgrain

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