Historically Accurate 1800's Double Decoction Vienna Lager!

A traditional 19th-century Vienna Lager brewed using a true double decoction mash. Built entirely on Vienna malt, this beer delivers rich toasted bread character, firm bitterness from Tettnang hops, and a clean, dry finish shaped by classic lager fermentation. Inspired by early Austrian brewing methods, this recipe focuses on depth, balance, and authenticity.

‍

Stats

• Style: Vienna Lager
• ABV: 4.6%
• OG: 1.044 (measured 1.047)
• FG: 1.009
• IBU: 22 (Tinseth)
• Colour: 10 EBC (SRM ~5)
• Carbonation: 2.4 vols CO₂
• Batch Size: 45 L (11.9 gal)
• Boil Time: 60 min
• Brewhouse Efficiency: 80%
• System: BrewZilla / RoboBrew 65 L

Brewfather Link

Ingredients

Grain Bill (8 kg / 17.6 lb total)

• 8 kg (17.6 lb) Gladfield Vienna Malt (8.2 EBC) — 100%

Hops – Tettnang (250 g / 8.8 oz total)

• 79 g (2.8 oz) @ 60 min
• 56 g (2 oz) @ 30 min
• 87 g (3.1 oz) @ 10 min
• 28 g (1 oz) @ 5 min

Yeast

• 2 packs White Labs WLP802 Czech Budejovice Lager

Water Profile (Historic Vienna Profile)

• Ca 35 ppm
• Mg 16 ppm
• Na 17 ppm
• Cl 31 ppm
• SO₄ 66 ppm
• HCO₃ 112 ppm
• SO₄/Cl ratio: 2.2
• Mash pH: 5.56
• Sparge pH: 5.4

Mash Additions

• 0.31 g Baking Soda
• 4.4 g Epsom Salt
• 1.1 g Gypsum
• 3 ml Phosphoric Acid (85%)
• 1.2 g Slaked Lime

Sparge Additions

• 0.19 g Baking Soda
• 2.75 g Epsom Salt
• 0.69 g Gypsum
• 2.83 ml Phosphoric Acid (85%)
• 0.75 g Slaked Lime

Boil

• 1.67 g Whirlfloc @ 15 mins

Mash Schedule — Traditional Double Decoction

1. 64 °C (147 °F) — 15 min beta rest
2. Pull decoction, boil 15 min
3. Return to 64 °C — 15 min
4. Raise to 70 °C (158 °F) — 15 min alpha rest
5. Second decoction boil — 15 min
6. Return to 70 °C — 15 min
7. Mash out at 77 °C (171 °F) — 15 min

Mash water: 40 L (10.6 gal)
Sparge water: 25 L (6.6 gal)

Fermentation Schedule

• Primary: 10 °C (50 °F) for 14 days
• Secondary: 12 °C (54 °F) for 3 days
• Cold crash: 1 °C (34 °F) for 3 days
• Carbonation: 2.4 vols CO₂

Step-by-Step Brewing Method

1. Mash In
Mash 8 kg (17.6 lb) Vienna malt in 40 L (10.6 gal) of water at 64 °C (147 °F). Rest for 15 minutes.

2. First Decoction
Pull a thick portion of the mash, bring to a boil, and boil for 15 minutes. Return to main mash to maintain 64 °C for another 15 minutes.

3. Alpha Rest
Raise mash to 70 °C (158 °F) and hold for 15 minutes.

4. Second Decoction
Pull a second thick decoction, boil 15 minutes, then return to mash and hold at 70 °C for another 15 minutes.

5. Mash Out & Sparge
Raise to 77 °C (171 °F) for 15 minutes. Sparge with 25 L (6.6 gal) at 77 °C to collect approximately 55–56 L (14.5 gal) pre-boil wort.

6. Boil – 60 Minutes
Add Tettnang hops according to schedule. Add Whirlfloc with 15 minutes remaining.

7. Chill & Transfer
Chill wort to 10 °C (50 °F) and transfer to fermenter. Pitch WLP802 yeast.

8. Fermentation & Lagering
Ferment at 10 °C for 14 days, raise to 12 °C for 3 days, then cold crash to 1 °C for 3 days. Lager cold for several additional weeks for full historical authenticity.

Brew Notes

• Brew Date: 5 Dec 2025
• Fermentation Start: 5 Dec 2025
• Bottling Date: 25 Dec 2025
• Pre-Boil Gravity: 1.040
• OG: 1.047
• FG: 1.009

‍

‍

‍

‍