If I make my final gravity, I will turn down the temperature probe that’s hooked up to the fridge to just above freezing and then let it lager for a month. I would plan to ferment this beer at 50° F for at least two weeks. What you may think of as a lager nowthe more widely popular Bavarian style, which is light in color and crisp in flavorwasn’t always the industry standard. Again, making a big yeast starter will be important to get this beer to be dry like the style guide calls for. Yuengling’s traditional amber lager is technically what is known as a Vienna lager or pre-Prohibition lager, meaning they did things a little differently back in the day. Yeast: White Labs WLP838 Southern German Lager or White Labs WLP830 German Lager DB VIENNA - 1/2 BBL 224.99 : 69: DB VIENNA - 1/6 BBL 104.99 : 70. ** Won first place at the 2013 NERHBC and second place at the Boston Homebrew Competition **ġ.0 oz Hallertau Pellets 4.5% AA boiled 60 mins.Ġ.5 oz Hallertau Pellets 4.5% AA boiled 10 mins. Here is my take on a Vienna Lager recipe. I pulled this recipe together from looking at different sources to see what other homebrewers used to get the Vienna malt flavor in their beers. Melissa Fredenrich is drinking a Vienna Lager by Devils Backbone Brewing Company at Devils Backbone Brewing Company. This recipe may be the second one I brew for the Master of Lagers series.
