Learning Series’ #8: Vienna Lager

The ninth beer that I brewed.

This was the first lager that I brewed.

As CervaSerra’s cold room was set to ale temperature, I wouldn’t be able to ferment this beer properly. For this reason, I used a mixed (lager and ale) yeast.

Learning Series' #8: Vienna Lager

General Data

  • Style: Vienna Lager (7 A)
  • Brewer: Maurício Gardini
  • Type: All Grain
  • Batch Size: 20 l


  • Brewing: 04/06/2017
  • Fermentation Start: 04/06/2017
  • Fermentation End: 11/06/2017
  • Maturation Start: 11/06/2017
  • Maturation End: 18/08/2017
  • Bottling: 21/08/2017


Amount Ingredient Type Added At Other Data
4.50 kg Weyermann Vienna Malt Grain Mash Start  
0.15 kg Weyermann Carafa Special I Grain Mash Start  
0.15 kg Weyermann Caramunich II Grain Mash Start  
10.00 g Magnum Hop Boil 60.0 minutes 12.00 % a.a
20.00 g Bobek Hop Boil 15.0 minutes 5.25 % a.a
30.00 g Bobek Hop Boil 5.0 minutes 5.25 % a.a
1.0 pkg Fermmento Labs LB2 - Vapor Yeast Day 0  
1.0 pkg Fermentis SafAle US-05 American Ale Yeast Day 10  


  • Estim. O. G.: 1,053 SG
  • Meas. O. G.: 1,048 SG
  • Estim. F. G.: 1,011 SG
  • Meas. F. G.: 1,014 SG
  • Estim. A.B.V.: 5.4 %
  • Meas. A.B.V.: 4.5 %
  • Bitterness: 23.1 IBUs
  • Color: 26.5 EBC

Mash Steps

  1. Saccharification: Add 15.52 l of water at 71.9 °C, aiming for a 66.7 °C step temperature, for 70 minutes
  2. Mash Step: Heat to 72.0 °C over 2 min for 20 minutes
  3. Fly sparge: with 22.79 l water at 75.6 °C


  1. Step Temperature: 18 °C


  • Volumes of CO2: 2.5
  • Carbonation Origin: Bottle with 115.14 g Corn Sugar


As with my previous beer, I had problems with my primary fermentation.

The conclusion that I arrived is that I had a stuck fermentation because of underpitching, as the liquid yeast I used was at my fridge for some days.

By my calculations, by the time that I used it, id had around 33% of its original viability.

To continue the fermentation, I pitched a second yeast.

Sensorial analysis of this beer revealed that it had very present roasted aroma and flavor. For a second edition of this recipe, I would probably remove the roasted malt.