First lager- Vienna lager

Ingredients
1

Have my first lager planned for this Friday. How does this recipe look

9.5 # Vienna 91%
0.5 # carared 5%
3 oz melanoidin 3%
2 oz chocolate wheat 1%

34/70 dry yeast(is one pack ok, I have 2 available)

1.050
24 Ibu
11 srm

2

It looks very reasonable to me.  As for yeast, your best bet is using both sachets, but you’d probably end up fine with a single sachet as well.

What hops are you using?

3

My hood for bittering
And 0.5 oz @15 minutes

Not 100% sure if I want to do the 15 minute haven’t had many Vienna lagers

4

I think 1/2 oz at 15 minutes would be good.

I use 1/2 oz of Sterling at 10 and like my results.

5

I’d agree with this. I think MtHood is a good option and the 15 minute 1/2oz is also reasonable.  I think your recipe looks solid - from my perspective of course.  Cheers!

6

I’m looking forward to this beer. I’m going to try the lager schedule outlined on brulosophy. 50-55 till 50% attenuated then warm up till fermention/clean up is done. If all goes well I see my self doing a lot more lager brewing and will probably kick myself for avoiding them for 65 batches

7

I have had very good success with this method when using 34/70. I leave my chest freezer set at 50F, bump it up 2F per day starting on day 5 until I get to 62F where I leave it for a couple of days, confirm FG, then cold crash and lager.

I bet your beer turns out delicious!

8

Sterling, Mt. Hood, Liberty, and Crystal, and Ultra are pretty much interchangeable, and all are delicious.

9

In a recipe like this, definitely.

To the OP, your recipe looks tasty - and it should be ready in plenty of time for Cinco de Mayo. I’m brewing my first Vienna lager in a couple of weeks myself, but I’m shooting for something closer to Negra Modelo. One of my brewing goals for this year is trying to keep something seasonal on tap at the appropriate times, and Vienna fits the bill for the spring.

10

My Vienna is modelo inspired and probably one of the most drinkable beers I brew.

11

I took a gravity after 3 days to check if I was at 50% attenuation. I was at 60% so I’ve been ramping 5 degrees a day. I was suprised how not bad the gravity sample tasted I can definetly recognize the 34/70 character from other beers I’ve had. I’m super excited I’m officially a lager brewer. Can’t wait to tap this one, I’ll post back and let y’all  know how it turned out wether anyone cares or not. 8)

12

Please do.  I always look forward to how other peoples beers pan out for them… I just wish I could get a sample to drink alongside the review :smiley: