Author Topic: Mexican Vienna  (Read 2083 times)

Offline gman23

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Re: Mexican Vienna
« Reply #15 on: April 22, 2016, 01:58:48 AM »
Thanks all. I have never used corn so I think I will give it a go. It just comes down to whether I would like to brew a more traditional Vienna or a 'Mexican' Vienna.
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
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Offline poobah58

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Re: Mexican Vienna
« Reply #16 on: April 27, 2016, 01:33:20 AM »
I use corn in mine. Cut it in half this year and upped the maltiness. It's great. Consider using the WL940 yeast. It's killer!

Pilsner (1.5 SRM) 49.9 %
Vienna Malt (3.5 SRM) 24.3 %
Munich I (Ger) (7.0 SRM) 10.8 %
Corn, Flaked (1.3 SRM) 5.4 %
Aromatic (19.0 SRM) 4.0 %
Victory Malt (25.0 SRM) 4.0 %
Acidulated Malt (1.8 SRM) 1.3 %
Black Malt, De-Bittered (550.0 SRM) 0.2 %
.375 oz Warrior [15.30 %] - Boil 60.0 min 19.7 IBUs
.50 oz Crystal [6.00 %] - Boil 15.0 min 5.1 IBUs
.50 oz Crystal [4.20 %] - Boil 0.0 min 0.0 IBUs
1.0 pkg Mexican Lager (White Labs #WLP940)
You can't drink all day if you don't start in the morning!

Offline gman23

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Re: Mexican Vienna
« Reply #17 on: May 10, 2016, 02:12:02 PM »
Brewed this guy last week and it went really well. It was my first time using flaked maize and I was really surprised how noticeable the flavor was in the hydrometer sample. Had a corn flakes flavor kind of thing going on.
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

Offline Saccharomyces

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Re: Mexican Vienna
« Reply #18 on: May 11, 2016, 03:15:27 AM »
Put me in the "I love to use corn in my grist" club!   I have use it in lagers and British ales.

Offline HoosierBrew

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Re: Mexican Vienna
« Reply #19 on: May 11, 2016, 11:58:14 AM »
Put me in the "I love to use corn in my grist" club!   I have use it in lagers and British ales.


+2. Can't make a cream ale or CAP without it.
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Offline hopfenundmalz

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Re: Mexican Vienna
« Reply #20 on: May 11, 2016, 12:14:01 PM »
Put me in the "I love to use corn in my grist" club!   I have use it in lagers and British ales.


+2. Can't make a cream ale or CAP without it.
Or a Ballantines IPA recreation.

I use corn in mine. Cut it in half this year and upped the maltiness. It's great. Consider using the WL940 yeast. It's killer!

Pilsner (1.5 SRM) 49.9 %
Vienna Malt (3.5 SRM) 24.3 %
Munich I (Ger) (7.0 SRM) 10.8 %
Corn, Flaked (1.3 SRM) 5.4 %
Aromatic (19.0 SRM) 4.0 %
Victory Malt (25.0 SRM) 4.0 %
Acidulated Malt (1.8 SRM) 1.3 %
Black Malt, De-Bittered (550.0 SRM) 0.2 %
.375 oz Warrior [15.30 %] - Boil 60.0 min 19.7 IBUs
.50 oz Crystal [6.00 %] - Boil 15.0 min 5.1 IBUs
.50 oz Crystal [4.20 %] - Boil 0.0 min 0.0 IBUs
1.0 pkg Mexican Lager (White Labs #WLP940)


WLP-940 makes the cleanest lagers in my experience. Too clean for beers like a CAP, it was too one dimensional, 833 produced a better beer. 940 would be perfect in your beer - nice ingredient selection.
« Last Edit: May 11, 2016, 12:18:13 PM by hopfenundmalz »
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Offline gman23

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Re: Mexican Vienna
« Reply #21 on: May 11, 2016, 01:23:06 PM »
I just went with old reliable 34/70 which I am sure will be fine although there are better choices. I have yet to experiment with different lager strains...
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier

Offline poobah58

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Re: Mexican Vienna
« Reply #22 on: May 26, 2016, 08:31:56 PM »
WLP-940 makes the cleanest lagers in my experience. Too clean for beers like a CAP, it was too one dimensional, 833 produced a better beer. 940 would be perfect in your beer - nice ingredient selection.
I just made an Alt with WY1007. I was very tempted to use the WLP940 though because it is so clean!
You can't drink all day if you don't start in the morning!

Offline gman23

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Re: Mexican Vienna
« Reply #23 on: May 26, 2016, 08:36:35 PM »
Well I guess I can update since this moved to the top. The beer definitely needs some lagering time. There is a slight tang to it that I cannot place and maybe a touch of diacetyl that was not detectable in the last hydrometer sample. If these fade, it should turn into a decent beer I think.
On Tap/Bottled: Hopfenbier, Kurbis Marzen, Red Rye, Vienna Lager,      

Fermenting: Imperial Porter
Up Next: Maibock, Braunbier