Vienna Lager – All Grain


General Info

This is my first ever true lager, made possible by the purchase of a 7 cubic foot chest freezer hooked up to a Johnson Controls temperature regulator. I will use this setup for both fermentation and lagering.

Due to worldwide hops shortage, I had to use Magnum and Tetnanger hops insead of Hallertauer as planned. Brew store only had half of German Pils needed, substitued some Belgian Pils for the other half.


Cooled wort to ~55°, racked to primary, and began fermentation (January 21, 2007). Fermentation temp was between 50 and 54° for 6 days. Began 2 day diacetyl rest at 60° (January 27, 2007). Transferred to glass carboy and began lagering at 34° (January 30, 2007). Transferred to a keg and continued lagering (February 18, 2007). Because I needed the space, I transferred the keg to the outside refrigerator to finish out conditioning (March 1, 2008).

Just received my certificates for a bronze from the NHC - just missed the second round, but at least I placed (3rd out of 11). Not bad (June 12, 2008).

Malts and Grains

Amount Malt/Grain %
1.50 pounds German Pilsen Malt (2-Row) 14.8%
4.00 pounds German Vienna Malt 39.5%
3.00 pounds German Light Munich Malt 29.6%
0.13 pounds German Carafa II 1.2%
1.50 pounds Belgian Plisen Malt 14.8%
10.13 pounds Total Grain Weight 100%


Amount Non-Fermentable Time
1/4 tsp. Irish Moss 20 minutes


Amount Hop Time AA
0.50 ounces Magnum 60 min 14.0%
1.00 ounces Tettnanger 10 min 2.5%
1.50 ounces Total Hop Weight



  • Single infusion mash at 152° for 60 minutes
  • Batch sparge with 3.75 total gallons of 168° water - 15 min each batch
  • 90 minute boil - add hops according to schedule
  • Cool wort to 60°
  • Pitch yeast from starter made 24 hours in advance.
  • Ferment at 50° for five days.
  • Perform diacetyl rest for two days at 60°.
  • Transfer to secondary and lager for at least 28 days at 32-34°.


Fermentation and Aging

7 days @ 50° F
2 days @ 60° F
28 days @ 34° F

Ich Bin Zuruck

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 3.4    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.5    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.8    
Post-Boil Amount: 5.25    
Boil Time: 60    
OG: 1.050 / 12.4° P    
Mash PH:      
Boil PH:      

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