Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Vienna Lager with a lightly sweet toasty aroma and a delicate malt backbone and a balanced, dry, crisp finish.

Heat approximately 16 liters of brewing water to about 72°C to achieve a target mash temperature of 65°C (adjust volumes based on system losses). Adjust water chemistry if desired; aim for relatively soft water with moderate sulfates to accentuate dryness.

Heat Strike Water

Mix crushed grains (all grains from 'Grain Bill') into the strike water, stirring to remove dry clumps and prevent dough balls. Hold the mash at 65°C for 60 minutes for a balanced fermentable profile (target 65°C for single infusion mash).

Mash In

Check mash pH about 10–15 minutes after dough-in and adjust to 5.2–5.4 using lactic acid or brewing salts. This helps produce the clean, crisp malt character.

Mash pH

Raise temperature to 75°C (mash-out) for 10 minutes to stop enzymatic activity and improve wort lautering.

Mash Out

Lauter and sparge with enough water to collect approximately 24 liters of wort pre-boil (adjust volume for system losses). Aim for a slow run-off and avoid extracting excessive tannins.

Sparge / Lauter

Bring collected wort to a vigorous boil. Total boil time: 60 minutes.

Bring to a Rolling Boil

At 60 minutes remaining (start of boil) add 20 g Saaz (or substitute) for bittering.

Bittering Addition

With 10 minutes remaining in the boil, add 15 g Saaz for flavor/aroma and 1 tsp Irish Moss or Whirlfloc to improve clarity.

Late Hop & Clarifier

After 60 minutes total boil, turn off heat and chill wort quickly to yeast pitching temperature (~10–12°C for lager fermentation) using an immersion chiller or equivalent.

End of Boil

Transfer chilled wort to a sanitized fermenter. Aerate vigorously (oxygenate) the wort by shaking, splashing, or using pure oxygen. Rehydrate or prepare the chosen lager yeast per manufacturer instructions and pitch at about 10–12°C.

Aeration and Pitching

Hold fermentation at 10–12°C for 7–14 days until most activity subsides and gravity approaches expected terminal gravity (target OG ~1.050, FG ~1.010–1.012 depending on attenuation). Monitor gravity.

Primary Fermentation

Once active fermentation slows (typically 3–7 days), raise temperature to 15–16°C for 48 hours to allow the yeast to clean up diacetyl and other off-flavors.

Diacetyl Rest

After diacetyl rest, gradually lower temperature to 1–4°C over 2–4 days and lager (cold condition) for 4–8 weeks. This step clears the beer, mellows flavors, and produces the crisp finish characteristic of a Vienna lager.

Lagering (Cold Conditioning)

Confirm final gravity is stable over 2–3 days. Calculate or use the provided 110 g corn sugar for priming to achieve ~2.2–2.6 volumes CO2 for bottling (adjust priming sugar for kegging/carbonation method). Sanitize bottles and equipment.

Final Gravity and Preparation

Dissolve priming sugar in 120 ml boiling water, cool, and gently mix with the finished beer in a bottling bucket. Fill and cap bottles, then condition at 18–22°C for 2 weeks to carbonate.

Bottling

After carbonation, chill bottles and allow an additional cold rest (1–2 weeks at refrigeration temperatures) if possible for improved clarity and flavor. Serve cold (6–8°C) to showcase the crisp, dry finish and delicate malt aroma.

Cold Conditioning Before Serving

Pilsner / Pale Malt (2-row)

Vienna Malt

Munich Malt (light)

Melanoidin Malt

Caramel/Crystal 10L (or 20L)

CaraMunich (small addition optional)

Lactic acid (or brewing salts) to adjust mash pH to 5.2–5.4

Irish Moss (or Whirlfloc)

Saaz (or Hallertau Mittelfrüh / Tettnang) - bittering

Saaz (or Hallertau) - flavor/aroma

Lager yeast (Saflager W-34/70, Wyeast 2124, White Labs WLP830 or similar)

Corn sugar (dextrose) for bottling

L2 VIENNA LAGER

Make L2 VIENNA LAGER Recipe in just 168h . Vienna Lager with a lightly sweet toasty aroma and a delicate malt backbone and a balanced, dry, crisp finish.

L2 VIENNA LAGER

Descriptors

Tasting Notes

Food Pairings

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