It's often said of commercial brewers, that it takes a lot of skill to make a bland tasteless beer. Well if my latest efforst at a Vienna lager are anything to go by, I've got a great future as a brewer for West End, because this has to be the most insipid beer I've ever made.
The recipe was very simple. Virtually 100% Vienna malt, with 30gms of roast barley for colour adjustment, mashed at 66c. Hops were super fresh Hallertau Hersbrucker, 45gms for 60mins for around 25IBUs. Yeast was Wyeast Munich Lager, fermented at around 10C. After primary fermentation, it was lagered for 8 weeks.
When I racked it to a keg it had a very bland malt flavour and the bittering, although it was supposed to be low, seems non-existent. I didn't want a lot of hop flavour either, but the good quality noble hops I used should have imparted some background complexity, even if it was just used for the full boil.
I've made similar versions of this beer before and quite enjoyed the result. The best one used Tettnanger hops and DCL 34/70. No idea why this one is so disapointing.
I reckon it's agood one to keep on tap for non-beer lovers.
Cheers
MAH
The recipe was very simple. Virtually 100% Vienna malt, with 30gms of roast barley for colour adjustment, mashed at 66c. Hops were super fresh Hallertau Hersbrucker, 45gms for 60mins for around 25IBUs. Yeast was Wyeast Munich Lager, fermented at around 10C. After primary fermentation, it was lagered for 8 weeks.
When I racked it to a keg it had a very bland malt flavour and the bittering, although it was supposed to be low, seems non-existent. I didn't want a lot of hop flavour either, but the good quality noble hops I used should have imparted some background complexity, even if it was just used for the full boil.
I've made similar versions of this beer before and quite enjoyed the result. The best one used Tettnanger hops and DCL 34/70. No idea why this one is so disapointing.
I reckon it's agood one to keep on tap for non-beer lovers.
Cheers
MAH