LeRoss 35 - Viennaaaa
By Joell Leskin
BJCP 2021 Style 7A Vienna Lager
Vienna lager in my opinion is the perfect three dimensional beer. It is refreshingly crisp (to be sipped outside on a sunny day), carries that essence of bready malt (that helps it go perfectly with food), and has a balanced body and satisfying aesthetic that invites a full session of the stuff. It has a cool origin story spanning multiple continents and having been refined across various cultures. It is also bizarrely under-appreciated, with barely any examples in professional UK breweries’ core range - so I brewed it myself.
Awards
Lager than Life 2022 (Pillars Brewery, London 5/3/2022)
1st - Vienna Lager
Statistics
- OG: 1.047
- FG: 1.012
- ABV: 4.6%
- IBU (tinseth): 38.2
- EBC: 26.2
- Mash pH: 5.7
- 14.5 litres at start of boil.
- Boil gravity: 1.040
- 12 litres into fermenter.
Ingredients
Water
London Water
- Ca: 99.0
- Mg: 5.0
- Na: 32.0
- Cl: 49.0
- SO4: 51.0
- HCO3: 242.023
No adjustments were made.
Malt
Please note this is a 12 litre (into fermenter) batch!
- 800 g - No.19 Floor Malt Maris Otter (32.5%)
- 800 g - Barke Vienna (32.5%)
- 600 g - Barke Munich Malt (24.4%)
- 100 g - Melanoidin (4.1%)
- 120 g - Crystal Light (4.9%)
- 40 g - Chocolate Malt (1.6%)
Hops
- 35 g - Saaz, Type: Pellet, AA: 4.1, Use: Boil for 60 min, IBU: 33.06
- 15 g - Hallertau Hersbrucker, Type: Pellet, AA: 3, Use: Boil for 15 min, IBU: 5.14
Yeast
Fermentis / Safale - Saflager - German Lager Yeast S-23
No starter. Pitch Rate: 0.35 (M cells / ml / deg P)
Process
Mash
Starting Mash Thickness: 3.5 L/kg
- Strike, Temp: 61 C, Amount: 9 L
- Mash, Temp: 59 C, Time 15 min
- Mash, Temp 67 C, Time 40 min
- Mash, Temp 72 C, Time 15 min
- Mash Out, Temp 76 C, Time 5 min
- Sparge, Temp: 76 C, Amount: 7.5 L
Boil
60 minute boil.
Ferment
14 C for 6 days, 16 C for 3 days, 18 C for 6 days once FG reached.