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

The Vienna malt gives a soft, elegant complexity and noble hops provide just enough bitterness for balance.

Mill the grains (if not pre-milled). Heat 4.5 - 5.0 gallons of brewing water to strike temp accounting for grain temperature (target mash temperature 152°F / 67°C).

Mill and Heat

Dough-in: Add crushed grains to the strike water while stirring to avoid dough balls. Target mash temperature 150–154°F (65–68°C); aim for 152°F (67°C) for a balanced body and attenuation.

Mash rest: Hold mash at 152°F (67°C) for 60 minutes. Stir gently every 10–15 minutes and check temperature; adjust as needed.

Mash out: Raise temperature to 168–170°F (76–77°C) for 10 minutes to stop enzymatic activity and improve wort flow.

Sparge: Lauter and sparge with enough 168°F (76°C) water to collect approximately 6.5–6.75 gallons of pre-boil wort (target pre-boil gravity ~1.048–1.052).

Bring wort to a vigorous boil. Once boiling, add bittering hops: 1.0 oz Hallertauer Mittelfrüh at 60 minutes remaining. Start the 60-minute timer.

At 15 minutes remaining, add Irish moss or Whirlfloc and yeast nutrient (if using). Also add 0.5 oz Hallertauer Mittelfrüh (late addition) at 10–15 minutes remaining for flavor.

At flameout (0 minutes), turn off heat and add 1.0 oz Saaz or Tettnang into the hot wort (whirlpool/steep). Let the hops rest in the hot wort for 15–20 minutes while the wort cools slightly (target whirlpool temp 170–180°F / 77–82°C for aroma extraction without harshness).

Cool wort quickly to yeast-pitching temperature (48–55°F / 9–13°C for lager yeast; aim for ~50°F / 10°C). Use an immersion or plate chiller; transfer to sanitized fermenter while minimizing oxygen pickup.

Pitch yeast: Rehydrate or create a starter per the yeast manufacturer's instructions to ensure a healthy pitch. Aerate or oxygenate wort to ~8–10 ppm O2 before pitching.

Primary fermentation: Ferment at 48–52°F (9–11°C) until activity slows and gravity has dropped steadily for several days (about 7–14 days). Target final gravity ~1.010–1.012 depending on attenuation.

Diacetyl rest: After primary attenuation is nearly complete (gravity stable for 2–3 days or about 7–14 days), raise temperature to 62–66°F (17–19°C) for 48 hours to allow yeast to clean up diacetyl and other off-flavors.

Lagering: After diacetyl rest, crash down to near-freezing (34–38°F / 1–3°C) over 24–48 hours and lager for 3–6 weeks to develop clarity and smoothness. Longer lagering (6–8 weeks) will yield a more polished Vienna character.

Prepare priming sugar: Boil 3.25 oz (approx. 92 g) dextrose in 1 cup (240 ml) water for 5–10 minutes, cool and sanitize. Sanitize bottles and caps or keg equipment.

If bottling: Rack beer gently to bottling bucket, mix in cooled priming solution evenly, and fill bottles. Expect ~2.4–2.6 volumes CO2. Cap bottles and condition at 65–70°F (18–21°C) for 2 weeks, then cold condition for best clarity.

If kegging: Transfer beer to a keg, purge headspace with CO2, carbonate to 2.4–2.6 volumes CO2 (force carbonate at 10–12 psi at 38–40°F or set keg on 30 psi for 24 hours then set service psi).

Serve: Pour gently to present a clear, bright, amber-leaning lager with a soft malt profile and noble hop bitterness. Best enjoyed at 45–50°F (7–10°C).

Vienna malt (base)

Pilsner (light) malt

Carapils / Dextrine malt

Munich malt (10°L) - small addition for extra richness

Hallertauer Mittelfrüh (bittering)

Saaz or Tettnang (aroma/finish)

Hallertauer Mittelfrüh (whirlpool / late aroma)

Lager yeast (clean Vienna-style strain, e.g., Wyeast 2206 or White Labs WLP830)

Yeast nutrient (optional)

Irish moss or Whirlfloc (clarifier)

Priming sugar (dextrose) for bottling

Brewing water (adjusted to moderate soft profile; Ca 50 ppm, SO4 50 ppm, Cl 80 ppm)

Campden tablet (optional, to remove chlorine/chloramine)

Corn sugar for bottle priming (if using instead of dextrose)

Amadeus Vienna Lager

Make Amadeus Vienna Lager Recipe in just 168h . The Vienna malt gives a soft, elegant complexity and noble hops provide just enough bitterness for balance.

Amadeus Vienna Lager

Descriptors

Tasting Notes

Food Pairings

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