Vienna Beer Recipe

A Vienna beer recipe is built around Vienna malt—the amber, toasty malt that gives the style its colour and flavour. This isn’t a clone of any particular brewery; it’s a simple take on the style. If you’ve never heard of Vienna lager, read what is a Vienna lager and Viennese lager first. For which commercial beers use Vienna malt, see what beers use Vienna malt.

Grain bill (rough)

Aim for mostly Vienna malt—say 80–100% of the grist. A touch of Munich or a bit of pale malt is fine if you want to tweak colour or body. No need for loads of crystal or roasted stuff; the style is clean and malt-forward, not sweet or heavy.

Hops

Noble hops (Hallertau, Tettnang, Saaz) or something in that vein. Bittering to maybe 20–25 IBU; a small late addition is optional. The point is balance—malt leads, hops support. You’re not making an IPA.

Yeast and fermentation

Lager yeast, cool fermentation (around 10–12 °C), then a proper lagering period (weeks, not days). That’s what gives you the clean, crisp finish. If you only have ale yeast and no way to lager, you can try a “Vienna-style” ale; it won’t be the same, but it’ll be in the ballpark.

Or just drink the real thing

No shame in skipping the brew day and going to a Brauhaus. Fischerbräu in Döbling has been doing Vienna-style beer (Helles, Dunkles, seasonal) since 1985. House-brewed, fresh, with Austrian food. Sometimes the best “recipe” is a tram ride and a table.