Style Of The Week 30/4/08 - Vienna Lager
- Thread starter Stuster
- Start date
Help Support Australia & New Zealand Homebrewing Forum:
Weizguy
Barley Bomber
Start simple. Complicate things later. Should be good and clean. May need to lager for a few weeks to drop the yeast out.sponge said:
Will taste filthy until it falls clear.
I'd recommend a Dortmunder be made and dumped on the yeast cake.
Bump.
I finally caught up with my brewing schedule and can devote a fridge to a lager till February. Heating up the strike liquor right now.
For anyone not aware, Brewman Steve now stocks Saaz T45 pellets (as opposed to the "weaker" regular T90) and I've been dying to give them a whirl to try and capture that Euro nose, and less trub. The only decent lager yeast I have in stock is S-189 but a big pitch of that should do, Switzerland's not too far away from Vienna anyway.
Vienna Lager 2017
Vienna Lager
Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 5.050
Total Hops (g): 33.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 8.8 (EBC): 17.3
Bitterness (IBU): 25.8 (Average)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 90
Grain Bill
----------------
4.500 kg Weyermann Vienna (89.11%)
0.500 kg Base Barrett Burston Pale (9.9%)
0.050 kg Carafa II malt (0.99%)
Hop Bill
----------------
33.0 g Saaz T45 Pellet (6% Alpha) @ 90 Minutes (Boil) (1.5 g/L) FWH
Misc Bill
----------------
Calcium Chloride
Single step Infusion at 65°C for 60 Minutes. However I'll be doing a "mini decoction" by boiling-up a kilo of the Vienna to bump up to Dex rest.
Fermented at 9°C [edit from original post] with Saflager S-189
I finally caught up with my brewing schedule and can devote a fridge to a lager till February. Heating up the strike liquor right now.
For anyone not aware, Brewman Steve now stocks Saaz T45 pellets (as opposed to the "weaker" regular T90) and I've been dying to give them a whirl to try and capture that Euro nose, and less trub. The only decent lager yeast I have in stock is S-189 but a big pitch of that should do, Switzerland's not too far away from Vienna anyway.
Vienna Lager 2017
Vienna Lager
Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 5.050
Total Hops (g): 33.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 8.8 (EBC): 17.3
Bitterness (IBU): 25.8 (Average)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 90
Grain Bill
----------------
4.500 kg Weyermann Vienna (89.11%)
0.500 kg Base Barrett Burston Pale (9.9%)
0.050 kg Carafa II malt (0.99%)
Hop Bill
----------------
33.0 g Saaz T45 Pellet (6% Alpha) @ 90 Minutes (Boil) (1.5 g/L) FWH
Misc Bill
----------------
Calcium Chloride
Single step Infusion at 65°C for 60 Minutes. However I'll be doing a "mini decoction" by boiling-up a kilo of the Vienna to bump up to Dex rest.
Fermented at 9°C [edit from original post] with Saflager S-189
Last edited:
EalingDrop
Well-Known Member
S 189 can work from 9 - 22 c (according to their site), since you've dedicated the fridge anyway, is there a reason why you're fermenting a lager at 20c? Or is that just initial ferment then slowly ramp down temp to the usual lager temp?
EalingDrop
Well-Known Member
Recipe looks good. Would be interesting to see how it comes out (colour especially).
The wort just now after cubing
Hmm, Probably a bit towards the copper end for my liking. Even adding the Carafa 2 BrewMate predicted an EBC of 8.8 which should have been on the light side, but it's way more than that I'd say.
Previous recipes came out like this without the Carafa - probably just go 100% Vienna next time.
Hmm, Probably a bit towards the copper end for my liking. Even adding the Carafa 2 BrewMate predicted an EBC of 8.8 which should have been on the light side, but it's way more than that I'd say.
Previous recipes came out like this without the Carafa - probably just go 100% Vienna next time.
TidalPete
BREWING BY THE BEACH
And yet another reason to use BeerSmith Bribie.
A !00% Vienna grist is always the best choice when paired with a decent liquid Lager yeast IMHO.
Last edited:
Pete I can't seem to find my old Beersmith passwords, ac number etc as it's been a few years and a couple of computers ago.
If you have time could you run recipe through BS and see what EBC it predicts?
I won't be brewing now till the end of Jan as I have 3 full kegs and 2 full fermenting fridges so I'll look into repurchasing BS then.
If you have time could you run recipe through BS and see what EBC it predicts?
I won't be brewing now till the end of Jan as I have 3 full kegs and 2 full fermenting fridges so I'll look into repurchasing BS then.
16.5 EBC mate
Jack of all biers
Well-Known Member
Brewers Friend predicts that grain bill at 19 EBC and anywhere between 9-11 SRM (depending on whose calculations they use). This supposedly puts it at, or just under the minimum for the 'style' (according to someone or something, mumble, murml....r .
manticle
Standing up for the Aussie Bottler
Colour’s beautiful. If it tastes like it looks when fermented, drink it and shut up.
Jack of all biers
Well-Known Member
Yep, looks perfect colour in the glass to me. I'd think 100% Vienna malt would only work colour wise (to 'style') if there were a couple of long decoctions thrown in for colour and caramelisation flavours. If that wasn't the go and you still wanted to tweak it, maybe 3-4% Melanoiden or a 33% dark Munich/67% Vienna would get around the same colour you have now, but make it a bit maltier.
Horses and courses, many ways to skin a cat, an' all....
4.2 Vienna Lager [BJCP]
Aroma: Moderately rich German malt aroma (of Vienna and/or Munich malt). A light toasted malt aroma may be
present. Similar, though less intense than Oktoberfest. Clean lager character, with no fruity esters or diacetyl. Noble
hop aroma may be low to none. Caramel aroma is inappropriate.
Appearance: Light reddish amber to copper colour. Bright clarity. Large, off-white, persistent head.
Flavour: Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced
finish. Some toasted character from the use of Vienna malt. No roasted or caramel flavour. Fairly dry finish, with
both malt and hop bitterness present in the aftertaste. Noble hop flavour may be low to none.
Horses and courses, many ways to skin a cat, an' all....
4.2 Vienna Lager [BJCP]
Aroma: Moderately rich German malt aroma (of Vienna and/or Munich malt). A light toasted malt aroma may be
present. Similar, though less intense than Oktoberfest. Clean lager character, with no fruity esters or diacetyl. Noble
hop aroma may be low to none. Caramel aroma is inappropriate.
Appearance: Light reddish amber to copper colour. Bright clarity. Large, off-white, persistent head.
Flavour: Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced
finish. Some toasted character from the use of Vienna malt. No roasted or caramel flavour. Fairly dry finish, with
both malt and hop bitterness present in the aftertaste. Noble hop flavour may be low to none.
Chris79
Well-Known Member
I like the colour of the top one Bribie. My last Vienna lager was similar to the vibe Jack mention. It was about 59% Vienna, 32% Munich I, 4% Melanoidin, 2.5% CaraAroma. A little darker than I was hoping for. But still tasted good.
I think next time, I’ll do something similar to 75% Vienna, 21% Munich I, 1% Carafa I.
Anyway, here’s two pics of my latest version, the light has shown up the colour a little different. Really enjoy this style.
I think next time, I’ll do something similar to 75% Vienna, 21% Munich I, 1% Carafa I.
Anyway, here’s two pics of my latest version, the light has shown up the colour a little different. Really enjoy this style.
