Recipe of the Week: Goldpils® Vienna

Image_OktoberfestBeerThis classic Vienna recipe is formulated with our Goldpils® Vienna Malt. It’s a rich, malty 2-Row base malt that offers complexity and depth with a toasted note at the finish.

Brew Your Own magazine subscribers can find this recipe on a Briess/White Labs tear-out recipe card in March-April 2014 issue. It can also be found in a printer-friendly version at the Briess Recipe Database. Happy brewing!

Goldpils® Vienna

  • Type: Lager
  • Style: Vienna
  • Batch Size: 5 gallons
  • Recipe Type: All grain
  • Recipe Contributed By: Briess Technical Services Team


  • 10 lbs—Briess Goldpils® Vienna Malt
  • 1.25 oz—Styrian Golding (5.0% AA)—60 minute boil
  • 0.5 oz—Hersbrucker (2.4% AA)—15 minute boil
  • 0.25 oz—Hersbrucker (2.4% AA hop)—5 minute boil
  • 1 vial—WLP838 Southern German Lager Yeast
  • 1 capsule—Servomyces Yeast Nutrient—10 minute boil


  1. Mash grains at 148-152º for 45 minutes
  2. Heat to 170ºF
  3. Lauter
  4. Boil with bittering hops for 60 minutes
  5. Add second hop addition, boil 15 minutes
  6. Add final hop addition at kettle knock out
  7. Cool to 62ºF, oxygenate wort
  8. Pitch 1 vial WLP838 Southern German Lager Yeast
  9. At first sign of fermentation cool to 54ºF


  • Initial Fermentation: 2-10 hours at 62ºF
  • Primary Fermentation: 2-4 weeks at 54ºF
  • Secondary Fermentation: 3 months at 33-40ºF
  • Fermentation Notes: Bottle condition with 1/4 vial WLP838 Southern German Lager Yeast or Force Carbonate


  • Original Gravity: 1.055
  • Final Gravity: 1.014
  • Alcohol by Weight: 4.4%
  • Alcohol by Volume: 5.4%
  • IBU: 20
  • Color: 6 Lovibond

About Dan Bies

Dan BiesPrior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten free beer, malta, fermented malt beverage base and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles, posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

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