With winter coming, and the ground water cooling, it is the perfect time to brew lagers. A small Hallertaurer addition with 10 minutes left in the boil gives the beer an almost imperceptible late hop character. Additionally, I’ve introduced a single step decoction into the recipe as a replacement for the touch of melanoiden malt that I generally throw into my non-decocted lagers. With this iteration, I’ve gone back to my favorite lager strain, White Labs WLP833 German Bock, which always seems to produce very malt-forward, diacetyl free lagers for me. While most have been outstanding, and several have won pretty nice awards (Gold in the 2012 NHC first round, and 2nd Best of Show at the 2011 Best of the Bay), I seem to always be making tweaks to the recipe to correct minor details that I believe would lead to a better beer. I’ve probably brewed four or five Vienna lagers since I began brewing in 2009. Of course, there are exceptions to this rule, and Vienna lager is one of them. Rarely do I brew the same beer twice, and when I do it is typically with radical departures to the recipe. When it comes to brewing a particular style of beer, I am a serial philander. UPDATE – Beer placed 1st as a Vienna Lager in Category 3 European Amber Lagers at the 2014 First Round of the National Homebrew Competition (NYC Regional). Next time I might mash lower, slightly reduce bittering hops and replace some of the Munich malt with a lighter base malt to increase drinkability.Update – Beer placed 3rd as a Vienna Lager in Category 3 European Amber Lagers at the 2014 Homebrew Alley 8 competition. With its more heavy body it is still fairly drinkable, hops and malt sweetness does not fall out of balance and works well together. SummaryĪ marzen beer balancing more on the darker side with more flavour and body. MouthfeelĪ medium to medium-full body, moderate-high carbonation. Malty, toasted bread, caramel and prunes. NoseĬaramel and toffee, malty sweetness, some bread and very light floral notes. No need for gelatin or other fining agents, with a good brewing process the beer will clear out. Yeast pitch temperature Using a hefty M76 yeast harvest from a previous batch.Īfter pitching yeast I leave the beer do it’s thing at 8C for a few about a week and then start raising the temperature followed by dropping temperature for lagering After primary fermentation is done I transfer to keg and leave the beer for lagering at ~1C FG right before lagering at around 1.017 Early sample right before lagering Results After around 4 weeks of lagering the beer has cleared out and is very clear. And this one’s 1.056 25C so after calibration at 20c it’s 1.057. Pre boil: 1.056, post boil: 1.059 Sanitising all the things After ever everything is filled up I take a Hydrometer reading just for another opinion. As always grain crushed with malt conditioning for best results in the Braumeister Water adjustment 15g Calcium Chloride, 1/2 tsp Phosphoric acid in 32L RO water Mashing in process Single infusion mash rest 1h at 66C, followed by 15min mash-out at 76C Using only Hallertau Mittelfruh hops for this batch End of mashing Pre and post boil SG readings. Process Start with a grain bill of around 20% Vienna, 40% Munich, 15% Carapils and 20% Pale Ale.
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