Question 1

Can I brew homemade Vienna lager as an extract brewer?

Accepted Answer

A: Absolutely! Look for Vienna malt extract (Weyermann makes an excellent one) or use 6 lbs of pale liquid malt extract plus 1 lb of Munich liquid extract. Steep 0.5 lb of Vienna malt at 155°F for 30 minutes to add authentic character. The fermentation schedule remains identical to all-grain.

Question 2

What's the minimum fermentation time for a decent Vienna lager?

Accepted Answer

A: Three weeks is my absolute minimum – one week primary, one week diacetyl rest, one week cold conditioning. But four weeks produces noticeably better beer. The extra week of cold conditioning makes a significant difference in clarity and smoothness.

Question 3

Can I substitute Maris Otter for Vienna malt?

Accepted Answer

A: While Maris Otter is a fantastic malt, it won't produce authentic Vienna lager character. The kilning process is different, resulting in biscuity rather than toasty flavors. In a pinch, use 50% Maris Otter and 50% Munich for closer results.

Question 4

How important is water chemistry for Vienna lager?

Accepted Answer

A: More important than for darker beers, less critical than for pilsners. The balanced mineral profile enhances malt character without creating harsh flavors. At minimum, remove chlorine/chloramine and ensure your pH hits 5.3-5.4.

Question 5

What's the biggest difference between competition Vienna lagers and average ones?

Accepted Answer

A: Fermentation temperature control and yeast health. Competition-worthy examples maintain precise temperatures throughout fermentation and use adequate pitch rates. These two factors separate good from great more than any recipe variation.

Question 6

Should I use corn like Mexican Vienna lagers?

Accepted Answer

A: Traditional Vienna lagers don't include corn, but 10-15% flaked maize can lighten body and add subtle sweetness. It's not wrong, just different. I prefer all-malt for competitions but enjoy corn additions for summer drinking.

Question 7

Can I use alternative yeasts for Vienna lager?

Accepted Answer

A: W-34/70 is my go-to dry yeast alternative. Augustiner lager yeast (WLP820) produces exceptional results but requires colder fermentation. Mexican lager strains work well if you're after that Negra Modelo character.

Question 8

Why 90-minute boil instead of 60?

Accepted Answer

A: Vienna malt contains slightly higher levels of DMS precursors than regular pale malt. The extra 30 minutes ensures complete volatilization, preventing that cooked corn flavor. It's cheap insurance for better beer.

Question 9

What's the ideal serving temperature for Vienna lager?

Accepted Answer

A: 38-45°F brings out the malt complexity without masking the clean finish. Too cold mutes the flavors; too warm emphasizes alcohol. I prefer 42°F – cool enough to refresh, warm enough to taste.

Question 10

How long will Vienna lager stay fresh?

Accepted Answer

A: Properly brewed and stored, Vienna lager peaks at 2-3 months and remains excellent for 4-6 months. The relatively low hop character means it doesn't fade as quickly as IPAs. I've enjoyed year-old examples that were still pleasant, though past their prime.

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