Sofy - Vienna Lager - BeerCo All Grain Brewers Recipe Kit


Tax included

Available Now!

Sofy loves a stroll alongside the picturesque Danube River and whiling away time in the Museums Quartier district of Vienna.  After a busy day of city life, she likes to catch up with friends and enjoy a Vienna Lager or European Amber Lager with a side of Wiener Schnitzel.  If you enjoy a depth of malt flavor, subtle hopping, and a clean, crisp finish, Sofy - Vienna Lager is the brew for you to Brew Happy!

So, well, what are you waiting for mate? Brew and Enjoy a Sofy | Vienna Lager #Prost #enjoyresponsibly #brewhappy always

Sofy | Vienna Lager

An easy drinking European Amber Lager by Dermott Dowling

Vital Stats:

  • 1.050 OG
  • 1.012 FG
  • 26 IBU
  • 25 EBC
  • 5.0 % ABV
  • 0.52 Bitterness ratio BU/GU
  • 23 litre brew length
  • 90 minute boil
  • Single Infusion Mash - 75% Efficiency



Amount  Hop                      Time    Use        Form        AA

  • 50g Hersbrucker (GR)         60 mins   Boil         T90 Pellets   3.5%
  • 20g Hersbrucker  (GR)        15 mins   Boil         T90 Pellets   3.5%
  • 30g Hersbrucker (GR)           5 mins   Boil         T90 Pellets   3.5%



Liquid: Omega Yeast

  • OYL-106 German Lager I Omega Yeast (Liquid) 1 x Pitch


  1. Mash – the brewer should do normal mash regime, mashing at 65° C for up to 60 mins with a water to grist ratio of 3:1 (3 parts water to every 1 Kg of Grain) approx. 17 L of water to 5.10 Kg Grist at the start of the mash (to allow for your false bottom).  Add liquor if too thick.
  2. Mash Out - Raise the mash to 76 °C and mash out while recirculating or volaufing to clarify the wort for 10 minutes.
  3. Sparge – once again the brewer should do normal regime at around 76 °C with approx 16 Litres of water to bring the pre-boil volume to around 29 Litres assuming a 3.5 Litres / hour boil off. (Target is 23 Litres into primary fermenter).
  4. Boil – vigorous boil for 90 minutes with first bittering hop addition at 60 mins.
  5. Hops: 50 g Hersbrucker GR Hops at 60 mins from end of boil and a further 20g of Hersbrucker GR Hops at 15 mins from end of boil and the remaining 30g of Hersbrucker GR Hops at 15 mins from end of boil.
  6. Clarification and Yeast Nutrients: If you are waiting to add any brewing aids like Deltafloc and Yeast nutrients then make sure you do that at least 5-10 minutes from end of boil (time with the last hop addition).
  7. Pitch Yeast - Chill wort to 9–10 °C, oxygenate thoroughly if you can and pitch yeast.
  8. Fermentation - Allow fermentation to free rise natuarlly to 13° C.  After fermentation slows, complete a diacetyl rest 13° C for a few days.  Then slowly lower the temperatures about 1 °C per day until you reach 4 °C. 
  9. At this time, transfer into a lagering vessel, or drop the yeast if your using a conical fermenter and lower to a good lagering temperature of about 1 °C or lower. Giving the beer a solid four weeks of lagering time will help develop the complex flavors of the beer while providing a very clear, reddish-amber beer.
  10. Bottle or Keg as normal with 2.5 volumes of CO2 to accentuate the crispness and drinkability of the beer.
  11. Vienna lagers are best served at 7 °C in nonic pints or Pilsner glasses, which accentuate the best characteristics of the beer.
  12. Food pairings include: wienerschnitzel, bratwurst, roasted chicken, or even pepperoni pizza.

Sauces of Knowledge and further Brewspiration: