This Vienna Lager features two new malts from Briess- Synergy Select Pilsen Malt and Carapils® Copper Malt. I love a good amber lager, and Vienna lager has to be one of my favorite beer styles.

As lagers come back in to fashion in the craft brewing industry, I hope we see a lot of Vienna lagers on tap.  I also hope a lot of them choose Synergy Select Pilsen and Carapils® Copper Malt for their recipes – these new malts make a killer tasting Austrian style lager.  This recipe is a nice dark copper, and malty take on the style.

Copperhead Vienna Lager (5 Gallons/19 Liters)

OG: 1.048

FG: 1.011

ABV: 4.9%

IBU: 23


7 lbsBriess Synergy Select Pilsen MaltMash
3 lbsBriess Carapils® Copper MaltMash
1 ozTettnanger Hops (4.5% AAU)60 min, full boil
1 ozTettnanger Hops (4.5% AAU)0 min boil, flameout
2 packsFermentis W-34/70 Saflager YeastPrimary Fermenter
1 capsuleServomyces Yeast Nutrient  (optional)Last 10 min boil


Mill the grains and dough-in targeting a mash of around 1.2 quarts of water to 1 pound of grain.

Using 3 gallons of strike water, mash in with water at around 168 °F.  Aim for a temperature of 154 °F during your mash.

Hold the mash at 154 °F until enzymatic conversion is complete, about 60 minutes.

In your hot liquor tank, bring 5.2 gallons of water up to 170 °F.

Sparge slowly with 170 °F water, collecting wort until the pre-boil kettle volume is 6.3 gallons.

Add 1oz of Tettnanger hops once a boil is reached.

Total boil time is 60 minutes.

After 60 minutes, turn off heat, and stir in 1oz of Tettnanger hops.

Immediately chill the wort to 56 °F and aerate thoroughly.

Pitch 2 packages of W-34/70 yeast.

Ferment in primary at 53 – 55 °F for two weeks.

Move to a secondary fermentor and leave for two weeks at 48 – 53 °F, or until fermentation has completely stopped, and the beer has clarified.