Raise to 58☏ for diacetyl rest 24-48 hours. Chill to 44☏ and keep at 48☏ until activity slows (1.5 weeks or so).Ģ. Yeast Starter = 1.8L 1.040 on stir plate (Mr. RecipeĢ.25 lb (30.8%) Munich TYPE II (Weyermann)ġ oz Hallertauer Hersbrucker (4.1% AA) – 60 mĠ.5 oz Hallertauer Hersbrucker (4.1% AA) – 10 mġ800ml 1.040 starter on stir plate – White Labs WLP833 German Bock LagerĬarbon filtered NYC water with 1g gypsum and 4g calcium chloride added to the mash.įinal Volume into Fermenter = 2.75 Gallons This requires a very large starter, but tends to create what I feel is a cleaner lager character. Over the course of the lag phase, I let the temperature free rise to 48☏ and then keep it there until the very end of fermentation when I complete a diacetyl rest. With a little extra time in my fermenation fridge, I am able to chill my wort to 44☏ before pitching my yeast. My Blichmann Therminator plate chiller struggles with warm summer water, but drops the wort to pitching temperatures with ease during the cooler months. 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. Finally, the temperature was raised to 168☏/76☌ for a mash out step. The Hochkurz mash rested at 143☏/62☌ for 30 minutes before I raised the temperature to 158☏/70☌ and let it sit for another 30 minutes. When it comes to brewing a particular style of beer, I am a serial philander. For the single infusion batch, I opted for a mash temperature of 150☏/66☌, which we nailed. 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). Pitching temp 16 C Fermenting temp 11C for 16 days.Update – Beer placed 3rd as a Vienna Lager in Category 3 European Amber Lagers at the 2014 Homebrew Alley 8 competition. Single decoction mash 140 for 30 min then 153 for 60 min pH 5.4 The glass looks warped because it has a triangular base. Unfortunately I’ve been stuck using pellet hops and I find (just a personal opinion) that you just can’t get the same hop bouquet that you get with whole hops. This is apparently what a Vienna lager should be like but personally I would have liked much more hop aroma. There is a slightly toasty and sweet maltiness which I like but the hops are subtle. Probably too smooth since it goes down very very fast. It’s very clear and clean and super smooth. I was going to wait a little while before writing a post about this one but after I poured it I had to get a picture. I don’t think this beer has even fully carbonated yet and this was after 4 minutes of trying to get a good shot. Take a look at that, it’s like an ice cream sundae.
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