Rack beer off yeast and lager at near freezing 4-8 weeks. Chill fermenter 2° F per day until temperature is at 34° F.Ferment at 48-50° F until beer is 2-6 points from terminal gravity then raise temp to 58-60° F.Set temp controller to 48° F and allow to rise to this temp.Chill wort to 44° F and pitch yeast slurry.Sparge at 170° F and collect sufficient runnings to hit pre-boil volumes Fermentation All salts added to grist before mashing in.Ĥ.0 g Calcium Carbonate (Calcium Carbonate)Ĩ.0 g Calcium Chloride (Calcium Chloride) Mashĩ0 Minute Saccharification Rest at 154° Fġ0 Minute Mashout Rest at 170° F (I do a second hot water infusion to mashout) 5 oz (16.8%) Hallertauer Mittelfrüher (3.4%) – added during boil, boiled 10 mġ ea White Labs WLP833 German Bock Lager Yeast – 2 gallon decanted 1.040 starter WaterĬarbon-filtered Seattle water which is very soft. 75 tsp Wyeast Nutrient – added during boil, boiled 10 m SpecificationsĮfficiency: 80% (tweak recipe to match efficiency of your brew house)Ģ oz (1.1%) Carafa Special® TYPE II Weyermannħ0 g (83.2%) Hallertauer Mittelfrüher (3.4%) – added during boil, boiled 60 mġ ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 15 It is a dryer and leaner version of its bigger brother the Oktoberfest / Marzen. There is a small crystal malt presence which is often overdone and can become sweet and in conflict with the dry toasty quality of the Vienna and Munich malt this recipe uses. This beer features a nice toasty malt profile while not being overbearing or too rich. It is quenching with a subtle complexity keeping your palate from boredom. I don’t think any other style of beer epitomizes balance the way a good Vienna can. Vienna is in many was the perfect craft lager. Their beer always does well nationally at the GABF and easily became one of my go-to session beers as well as the inspiration for this recipe. If you have the good fortune to make it to the brewery’s bierhall in northern Vermont, you may want to take the following suggestions from Van Paepeghem, “our Vienna is such a versatile beer when it comes to food pairings but my go-to is either the Chicken Schnitzel Sandwich topped with lingonberry mayo and house slaw or the Chicken Schnitzel entrée served with bacon-apple kraut, arugula, and topped with a Trapp farm egg.”įeature image courtesy of von Trapp Brewing.While living in Seattle, I had embarrassingly easy access to a world-class Vienna Lager brewed by Chuckanut Brewing in Bellingham, WA. Like so many other beers that fall within the amber spectrum, von Trapp’s Vienna works with a variety of dishes. “Vienna traditionally gains traction in the fall and winter months, but we’ve included it in both our summer and winter variety packs which helps drive sales year-round.” This adds up to about 1600-1800 barrels of Vienna production each year. However, as Van Paepeghem notes, it does have some seasonality. It’s a highly drinkable beer, under any circumstance. The result is a beer with a slightly floral aroma and light toast/nutty flavor. The hop bill includes Perle, Hallertau and Tettnang. The brewery achieves this color with a blend of Vienna, Munich, and Munich 2 malt from Weyermann. The copper-colored beer presents just as a Vienna should, which too many times is dark for the style. Key to the successful execution of the beer is its decoction, lagering time, and natural carbonation. Fortunately, compromises were made, and the brewery now makes one of the best Vienna Lagers you can find.
von Trapp’s original vision for the brewery. This reality has greater alignment with Mr. To be fair, Vienna Lager is a rare sight in Austria where the bulk of beer consumed is a pale lager that they call Märzen. Not so, according to the brewery’s Quality Manager Jack Van Paepeghem who says, “von Trapp Brewing was originally conceived to be a strictly Helles-producing brewery by our founder, Johannes von Trapp however, at the request of the family, Vienna was added to the opening lineup to provide a slightly darker and maltier option.” With its Austrian lineage, you might think it was a given that Stowe, Vermont’s von Trapp Brewing would have Vienna Lager as a core release when it opened its doors in 2010.
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