Our all grain kits are our own tried and tested recipes. Included in the kits are the Grain Bill only, that you can then add Hops and Yeast needed to make 20L of beer. The grain can be pre-milled ready to be used in any BIAB, Grainfather/single vessel or multi vessels system. Feel free to purchase just the grain kit and add your own preference of hops and/or yeast to your order.
The Vienna lager beer style was developed by Anton Dreher in the late 1830s by combining the knowledge of making pale malt he had gained during a visit together with Gabriel Sedlmayr to England and Scotland in 1833 and cold bottom fermentation using lager yeast he was given by Gabriel Sedlmayr. In late 1840, Anton Dreher started renting a cellar to mature his beer under cold conditions, a process that is called “lagering”. The resulting beer was clean-tasting and relatively pale for the time thanks to the use of smoke-free “English” hot air kilns, resulting in a pale amber color.:?8–18
The beer style became well-known internationally, in particular due to the Dreher brewery’s restaurant and beer hall at the International Exposition of 1867 in Paris, and started getting copied by many of the US-American lager breweries founded by German immigrants. The first amber-colored Oktoberfest-Märzen brewed by Franziskaner-Leistbräu in 1872 was also a Vienna-style beer brewed to a higher strength.
The Vienna lager beer style has survived to this day, mostly thanks to the emerging microbrewing, home-brewing and craft beer scene in the United States of the 1980s and 1990s.? Due to the influence of the American craft beer movement, Vienna lager can again be found in Europe, including traditional Austrian breweries like Ottakringer and Schwechater who have made this pale amber beer style part of their range of beers again.
Notable examples of Vienna Lager in the US include Brooklyn Lager, Samuel Adams Boston Lager, Great Lakes Eliot Ness, Devils Backbone Vienna Lager, Abita Amber, Yuengling Traditional Lager, Dos Equis Ámbar, and August Schell Brewing Company Firebrick. In Norway, the style has retained some of its former popularity, and is still brewed by most major breweries.
A Vienna lager typically has a copper to reddish-brown color, low bitterness, low hop profile, a malty aroma, and 4.8-5.4% alcohol by volume.
Brew up a batch and let us know how you like it!
Batch Volume: 23 L
Boil Time: 60 min
Original Gravity: 1.050
Final Gravity: 1.008
IBU (Tinseth): 23
Colour: 20.5 EBC
Temperature — 64 °C — 60 min
Mash Out — 75 °C — 10 min
3.73 kg (75.8%) — Gladfield Vienna Malt — Grain — 6.8 EBC
940 g (19.1%) — Gladfield Munich Malt — Grain — 15.5 EBC
200 g (4.1%) — Gladfield Aurora Malt — Grain — 58 EBC
50 g (1%) — Gladfield Light Chocolate Malt — Grain — 900 EBC
16.4 g (20 IBU) — Magnum 11% — Boil — 60 min
22 g (4 IBU) — Hallertauer Mittelfrueh 4% — Boil — 10 min
3 pkg — Fermentis W-34/70 Saflager Lager 83%
If you would like to try adding Brewers Clarex to ensure a brilliant chill haze free clarity and reduce gluten you can add 1ml at yeast pitch.
Primary — 15 °C — 15 PSI — 14 days
Diacetyl Rest — 20 °C — 10 PSI — 3 days
Cold Crash — 0 °C — 12 PSI — 10 days
Primary — 11 °C — 14 days
Diacetyl Rest — 20 °C — 3 days
Cold Crash — 0 °C — 10 days