Author Topic: 100% Vienna  (Read 2737 times)

Offline euge

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Re: 100% Vienna
« Reply #15 on: March 04, 2014, 10:03:38 AM »
Oh c'mon Denny! You know you were there... ;D

So all this time I was living a lie! Bohemia is my favorite beer.


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Offline denny

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Re: 100% Vienna
« Reply #16 on: March 04, 2014, 10:04:26 AM »
Oh c'mon Denny! You know you were there... ;D

So all this time I was living a lie! Bohemia is my favorite beer.

Oh, hoist by my own petard!
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Offline udubdawg

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Re: 100% Vienna
« Reply #17 on: March 04, 2014, 03:32:10 PM »

Hopefully I'm not derailing the thread too much, but… Does it bother anyone else that an all-Vienna grist doesn't hit the color "target" for a Vienna Lager? It seems like it's the only BJCP style that requires a grain addition for color adjustment only.

I guess the better question is, why the discrepancy? Were "Vienna" malts that much darker back in the day? Or did the style just become darker with the mass-market Mexican examples using coloring agents?

I've gotten used to coloring mine.  Seems silly, but I've seen enough judges who preconceive that it is missing a certain flavor based on a lack of a certain color.  As others have noted, Munich Dunkel is another where the common ingredients might not get you to the "proper" color, but I've never entered it in a competition before to see if it gets treated the same as 3A.

side note - the gold medal NHC Oktoberfest was the lightest colored 3B in the Finals.  Loved that beer.  Pretty much 1/3 each Vienna/Munich/Pilsner if I remember correctly.

Offline a10t2

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Re: 100% Vienna
« Reply #18 on: March 04, 2014, 05:28:27 PM »
I've gotten used to coloring mine.  Seems silly, but I've seen enough judges who preconceive that it is missing a certain flavor based on a lack of a certain color.  As others have noted, Munich Dunkel is another where the common ingredients might not get you to the "proper" color, but I've never entered it in a competition before to see if it gets treated the same as 3A.

I've seen the same thing. I just stopped entering them in competitions. ;)

The guidelines for Dunkel at least say that light roastiness is acceptable.
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Offline klickitat jim

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Re: 100% Vienna
« Reply #19 on: March 04, 2014, 06:16:08 PM »
I think 3 should be redone and called
3a 60 Peso
3b 70€
3c 80€

Online Jimmy K

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Re: 100% Vienna
« Reply #20 on: March 04, 2014, 08:45:55 PM »
wan't porter originally brewed with more or less all brown malt? so in a way modern porter uses dark malts for color correction so more efficient, higher DP malts can be used for the base.
I've always wondered if specialty malts were more of a modern invention. It seems to me like it would be simpler for historical brewery/maltsters to deal with only one or a few malts.
 
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Offline stlaleman

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Re: 100% Vienna
« Reply #21 on: March 10, 2014, 01:46:36 PM »
Reading the guidelines calls for "light reddish amber to copper color." How does Negra modelo fit this description? I've brewed 100% Vienna Vienna Lagers that hit the light reddish amber (a decoction darkens a bit). For that matter I've brewed a Munich with 100% dark Munich that made an award winner.

Offline blatz

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Re: 100% Vienna
« Reply #22 on: March 10, 2014, 06:29:10 PM »
For that matter I've brewed a Munich with 100% dark Munich that made an award winner.

Yeah but appearance only counts three points.  If you're light but clarity and head retention is good you'll probably get 1-2 out of three of those points.  So if you nailed it otherwise it's not a far stretch that you'll get a gold.

I think the question here is why are the guideline ranges higher than the output one would expect from the traditional grist?
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Offline wsoublo

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Re: 100% Vienna
« Reply #23 on: March 10, 2014, 06:54:08 PM »
Here's a 74% Weyeremann Vienna, 24% Rahr 2 Row, and 2% Caramunich III:



It's an estimated 5 SRM.

Offline erockrph

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Re: 100% Vienna
« Reply #24 on: March 10, 2014, 08:40:41 PM »
Reading the guidelines calls for "light reddish amber to copper color." How does Negra modelo fit this description? I've brewed 100% Vienna Vienna Lagers that hit the light reddish amber (a decoction darkens a bit). For that matter I've brewed a Munich with 100% dark Munich that made an award winner.

To add to the confusion, the brewer bills Negra Modelo as a Dunkel, even though it's really just a dark Vienna.
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Offline klickitat jim

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Re: 100% Vienna
« Reply #25 on: March 11, 2014, 02:31:07 AM »
Did you let him know he's wrong?

Offline beersk

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Re: 100% Vienna
« Reply #26 on: March 11, 2014, 06:21:20 AM »
Reading the guidelines calls for "light reddish amber to copper color." How does Negra modelo fit this description? I've brewed 100% Vienna Vienna Lagers that hit the light reddish amber (a decoction darkens a bit). For that matter I've brewed a Munich with 100% dark Munich that made an award winner.
You think the decoction really darkens it? I remember Kai doing a video and documenting the color of the wort throughout the brewing process on a triple decoction and he found that it didn't really darken it (if I'm remembering correctly).
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Offline euge

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Re: 100% Vienna
« Reply #27 on: March 11, 2014, 06:39:05 AM »
I'll add that NG was significantly darker in the 90's.
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Offline erockrph

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Re: 100% Vienna
« Reply #28 on: March 11, 2014, 07:00:53 AM »
Did you let him know he's wrong?

No habla espanol :(
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Offline fmader

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Re: 100% Vienna
« Reply #29 on: March 11, 2014, 07:06:06 AM »
Did you let him know he's wrong?

No habla espanol :(

Su cerveza el dunkel es vienna oscuro, amigo!

Bam! Three years of buying the English version of the Spanish book in college paid off!
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