Andreas Krennmair, author of Historic German and Austrian Beer for the Homebrewer, has spent the past couple of years researching and writing his latest book, Vienna Lager. What follows is a traditional recipe adapted from his new book. The recipe is a reconstruction of Vienna lager according to the historic specifications and brewing-process descriptions from the 1870s and 1880s—however, in the Brewer’s Notes below, we describe a variation based on more modern methods.
Krennmair’s recipe includes ranges of temperatures or times to account for differences in the historical records. We include those ranges here; feel free to choose more specific targets, or just aim for the middle.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 75%
OG: 1.054
FG: 1.018
IBUs: 28
ABV: 4.7%