Author Topic: Vienna Lager  (Read 1141 times)

Offline gman23

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Vienna Lager
« on: March 19, 2015, 04:38:02 PM »
I am not very familiar with this style. How does the grain bill below look?

94.4% Vienna
4.5% caramunich I
1.1% carafa

~10 SRM

I can keep the color about the same and cut the caramunich in half by using III instead of I. I am not sure how much crystal malt is traditional...I see some recipes with crystal malts and some without it

« Last Edit: March 19, 2015, 04:41:27 PM by goschman »
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

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Re: Vienna Lager
« Reply #1 on: March 19, 2015, 04:41:58 PM »
The Devils Backbone Vienna that was presented for tasting at the Long Live Lagers talk last year, by Jason Oliver and Warren Haskell (SP) was outstanding.

The recipe is in their talk, which you can find on the NHC page.
Jeff Rankert
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BJCP National
Home-brewing, not just a hobby, it is a lifestyle!

Offline gman23

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Re: Vienna Lager
« Reply #2 on: March 19, 2015, 04:46:54 PM »
The Devils Backbone Vienna that was presented for tasting at the Long Live Lagers talk last year, by Jason Oliver and Warren Haskell (SP) was outstanding.

The recipe is in their talk, which you can find on the NHC page.

Found it! A lot more crystal malt than I would have thought...
38% Pilsner
38% Vienna
12% Dark Munich
12% Caramber
« Last Edit: March 19, 2015, 04:50:33 PM by goschman »
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

Offline dmtaylor

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Re: Vienna Lager
« Reply #3 on: March 20, 2015, 12:10:38 AM »
I am not very familiar with this style. How does the grain bill below look?

94.4% Vienna
4.5% caramunich I
1.1% carafa

~10 SRM

Yum.  I would drink a lot of it.
Dave

The world will become a much more pleasant place to live when each and every one of us realizes that we are all idiots.

Offline gman23

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Re: Vienna Lager
« Reply #4 on: March 20, 2015, 01:49:53 PM »
I am not very familiar with this style. How does the grain bill below look?

94.4% Vienna
4.5% caramunich I
1.1% carafa

~10 SRM

Yum.  I would drink a lot of it.

Thanks! I may go with something similar and just kick up the caramunich a tad? Right now I am torn between trying this or a Helles. I am on a German beer kick lately and really enjoying it. Right now I have a Schwarz, kolsch, and alt on which all turned out great. The Schwarz was my first lager and I am really pleased with the results.
« Last Edit: March 20, 2015, 01:51:40 PM by goschman »
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

Offline dmtaylor

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Re: Vienna Lager
« Reply #5 on: March 20, 2015, 02:04:37 PM »
What yeast are you using?  2206 is my fave.
Dave

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Offline Wort-H.O.G.

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Re: Vienna Lager
« Reply #6 on: March 20, 2015, 02:06:49 PM »
I am not very familiar with this style. How does the grain bill below look?

94.4% Vienna
4.5% caramunich I
1.1% carafa

~10 SRM

Yum.  I would drink a lot of it.

Thanks! I may go with something similar and just kick up the caramunich a tad? Right now I am torn between trying this or a Helles. I am on a German beer kick lately and really enjoying it. Right now I have a Schwarz, kolsch, and alt on which all turned out great. The Schwarz was my first lager and I am really pleased with the results.

looks good and i think either way is fine with caramunich. try one way and see what you think. there's always time to brew again! 
Ken- Chagrin Falls, OH
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Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline gman23

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Re: Vienna Lager
« Reply #7 on: March 20, 2015, 02:08:08 PM »
What yeast are you using?  2206 is my fave.

I was just planning on 34/70 which is the same as 2124 right? Would this be a decent choice? Seems like it would do the trick.
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

Offline Wort-H.O.G.

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Re: Vienna Lager
« Reply #8 on: March 20, 2015, 02:13:08 PM »
What yeast are you using?  2206 is my fave.

I was just planning on 34/70 which is the same as 2124 right? Would this be a decent choice? Seems like it would do the trick.

people say 34/70 is 2124 is wlp830 and very similar. wlp830 which is one of my favorites-good choice IMO.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline gman23

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Re: Vienna Lager
« Reply #9 on: March 20, 2015, 02:19:04 PM »
What yeast are you using?  2206 is my fave.

I was just planning on 34/70 which is the same as 2124 right? Would this be a decent choice? Seems like it would do the trick.

people say 34/70 is 2124 is wlp830 and very similar. wlp830 which is one of my favorites-good choice IMO.

Okay thanks. Lagers are quite difficult for me to do properly so I should probably try it soon with it starting to warm up here. I have been trying to find a used mini fridge for lagering that can fit my speidel for some time without luck. Most of them have the compressors at the bottom which is the main problem...
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

Offline chumley

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Re: Vienna Lager
« Reply #10 on: March 20, 2015, 03:19:19 PM »
Coincidentally, Vienna lager is what I am brewing as of RTFN.  I mashed in a half hour ago.

Vernal Equinox Vienna

10 gallons, OG 1.048, 21 IBUs

12 lbs. Durst Vienna
6 lbs. Avangard Pils
3 lbs. Weyermann Light Munich
0.75 lbs. Weyermann CaraBohemian
5 oz. Weyermann Carafa I

Mash at 150°F for 90 min

2 oz. Hallertau Mittelfrueh FWH
2 oz. Hallertau Mittelfrueh 60 min
1 oz. Hallertau Mittelfrueh 5 min

I will split between yeast cakes of WLP833 German Bock and WLP940 Mexican Lager yeast

Looks like I am in the ball park, looking at these other recipes.  I have gone down the all-Vienna route before, and thought they were a bit one-dimensional.  First time using CaraBohemian.  I limited the amount to 3% of the grain bill, but hope to get a little of the "intense caramel falvor" into the final beer.

Offline gman23

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Re: Vienna Lager
« Reply #11 on: March 20, 2015, 04:05:25 PM »
Thanks for posting. Keep me updated. I could see all Vienna being a bit boring so I may go with something closer to what you have. If I brew this it won't be for a bit so I would interested to hear you feedback.
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

Offline riceral

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Re: Vienna Lager
« Reply #12 on: March 20, 2015, 10:28:27 PM »
Its been a while since I brewed any lagers and brewed a Vienna Lager a couple of weeks ago. I used a slight variation on this one by John Palmer: http://wiki.homebrewersassociation.org/ViennaLagerNHC2011

Mine was:
       4 lbs  13 oz Vienna
       3 lbs  5 oz  Pils
       2 lbs  14 oz  Munich
       5 oz CaraMunich
       3 oz Carafa I
       Perle hops 6.15HBU 60 min
       Hallertauer 2.46 HBU 20 min
       Saflager 34/70

OG of 1.055

In the second week of layering at 35*

Can't wait to see how this turns out.
 
Ralph R.

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Re: Vienna Lager
« Reply #13 on: March 21, 2015, 12:44:06 AM »
Its been a while since I brewed any lagers and brewed a Vienna Lager a couple of weeks ago. I used a slight variation on this one by John Palmer: http://wiki.homebrewersassociation.org/ViennaLagerNHC2011

Mine was:
       4 lbs  13 oz Vienna
       3 lbs  5 oz  Pils
       2 lbs  14 oz  Munich
       5 oz CaraMunich
       3 oz Carafa I
       Perle hops 6.15HBU 60 min
       Hallertauer 2.46 HBU 20 min
       Saflager 34/70

OG of 1.055

In the second week of layering at 35*

Can't wait to see how this turns out.

The recipe was by Steve Dockter, John Palmer was the category sponsor.

Jeff Rankert
Ann Arbor Brewers Guild
AHA Governing Committee
BJCP National
Home-brewing, not just a hobby, it is a lifestyle!

Online hopfenundmalz

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Re: Vienna Lager
« Reply #14 on: March 21, 2015, 12:45:56 AM »
The Devils Backbone Vienna that was presented for tasting at the Long Live Lagers talk last year, by Jason Oliver and Warren Haskell (SP) was outstanding.

The recipe is in their talk, which you can find on the NHC page.

Found it! A lot more crystal malt than I would have thought...
38% Pilsner
38% Vienna
12% Dark Munich
12% Caramber

The thought is always that crystal malts clash with hops. So in a style with minimal hops what is the problem? Devils Backbone has been killing it in the GABF and WBC with this beer.
Jeff Rankert
Ann Arbor Brewers Guild
AHA Governing Committee
BJCP National
Home-brewing, not just a hobby, it is a lifestyle!