LeRoss 35 - Viennaaaa
By Joell Leskin
Recipe is part of Recipe Index
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.