Salzburger Vienna Lager Recipe

The Vienna lager lands in a place where it’s toastier than pale German lagers but nowhere near the caramel and melanoidin-heavy richness of “modern” Oktoberfest. The best examples of Vienna lager are like drinking a liquid version of dry toast.

Josh Weikert Jul 21, 2019 - 3 min read

Salzburger Vienna Lager Recipe Primary Image

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Batch size: 5 gallons (19 liters)
OG: 1.051
FG: 1.013
IBUs: 28
ABV: 5%


4 lb (1.8 kg) Munich malt
3 lb (1.4 kg) Vienna malt
3 lb (1.4 kg) Maris Otter malt
3 oz ( 85 g) Chocolate malt (350L)


0.5 oz (14 g) Nugget [14% AA] at 60 minutes
0.75 oz (21 g) Hallertau Mittelfuh [4% AA] at 5 minutes



Wyeast 2206 (Bavarian Lager) yeast


Mill the grains and mix with 3.2 gallons (12.1 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.1 gallons (15.4 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 50°F (10°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 50°F (10°C) for 3 days, then allow temperature to rise to 60°F (16°C) over the next 4 days. Upon completion of fermentation, crash the beer to 35°F (2°C), then bottle or keg and carbonate to approximately 2.25 volumes of CO2.

Tips for Success

Let this beer sit in the fridge for a solid 4–6 weeks before opening it! Not only will the lagering time allow the beer to clear to a nice crystalline amber, but it will also round off the bitterness and lingering hints of roast, leaving behind a dry, toasty, floral delight. That chocolate malt is the secret ingredient: it keeps the beer nice and dry for months, and without it, you could easily end up with an overly sweet melanoidin bomb.