![]() The beer brewed from this recipe has won numerous awards as a BJCP Category 3a. I tend to toss it into the mash right before I sparge to avoid any roasty flavors. I like a touch of dehusked carafa malt to lend some rich red color to the beer.Too many homebrew samples are heavy on the caramel flavors which tend to mask the more subtle toasty / melanoiden flavors from the base malts. Build a big starter, pitch cold, and go from there. I think it also tends to shock the yeast and produce incomplete fermentations. I don’t like this since I believe it can lead to significant problems including excessive ester, fusel, and diacetyl formation. A lot of outdated homebrew advice recommends fermenting warm for the first couple days to build yeast populations and then crashing the fermentation back to lager yeast fermentation temps. Yeast is of paramount importance for craft lagers.Rack beer off yeast and lager at near freezing 4-8 weeks. Chill fermenter 2° F per day until temperature is at 34° F.Ferment at 48-50° F until beer is 2-6 points from terminal gravity then raise temp to 58-60° F.Set temp controller to 48° F and allow to rise to this temp.Chill wort to 44° F and pitch yeast slurry.Sparge at 170° F and collect sufficient runnings to hit pre-boil volumes Fermentation All salts added to grist before mashing in.Ĥ.0 g Calcium Carbonate (Calcium Carbonate)Ĩ.0 g Calcium Chloride (Calcium Chloride) Mashĩ0 Minute Saccharification Rest at 154° Fġ0 Minute Mashout Rest at 170° F (I do a second hot water infusion to mashout) First, you need to download and install the Sharepoint app from the Microsoft Store. 5 oz (16.8%) Hallertauer Mittelfrüher (3.4%) – added during boil, boiled 10 mġ ea White Labs WLP833 German Bock Lager Yeast – 2 gallon decanted 1.040 starter WaterĬarbon-filtered Seattle water which is very soft. The process for installing Sharepoint on Mac is relatively straightforward. 75 tsp Wyeast Nutrient – added during boil, boiled 10 m ![]() SpecificationsĮfficiency: 80% (tweak recipe to match efficiency of your brew house)Ģ oz (1.1%) Carafa Special® TYPE II Weyermannħ0 g (83.2%) Hallertauer Mittelfrüher (3.4%) – added during boil, boiled 60 mġ ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 15 It is a dryer and leaner version of its bigger brother the Oktoberfest / Marzen. There is a small crystal malt presence which is often overdone and can become sweet and in conflict with the dry toasty quality of the Vienna and Munich malt this recipe uses. This beer features a nice toasty malt profile while not being overbearing or too rich. It is quenching with a subtle complexity keeping your palate from boredom. I don’t think any other style of beer epitomizes balance the way a good Vienna can. Vienna is in many was the perfect craft lager. Their beer always does well nationally at the GABF and easily became one of my go-to session beers as well as the inspiration for this recipe. While living in Seattle, I had embarrassingly easy access to a world-class Vienna Lager brewed by Chuckanut Brewing in Bellingham, WA.
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