"Vienna Lager" - for Brhenrio

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Mr_Tastyfish
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Favourite Beer: Homebrewed beer
Location: Orleans, ON

"Vienna Lager" - for Brhenrio

Post #1 by Mr_Tastyfish » 5 months ago

What I called a "Vienna Lager" was really just 100% Vienna malt.
I tried to keep the hops sort of restrained and let the malt really stand on it's own.

4.8Kg for the 21L (roughly 1.047 O.G.)
Mashed 60 minutes @ 67C
60 minute boil with 10g Magnum hops
20g Amarillo @ 5 minutes
Calculated IBUs ~18

However, this was a winter brew where the hose that normally feeds my immersion chiller froze up.
Ended up being sort of an accidental "no chill" brewing experiment.
This means that my 5 minute hop addition actually steeped in near boiling hot wort for much longer than the calculated recipe.

Fermented using Wyeast 2112 California Lager @ about 16C

I don't have a temperature-controlled fermentation chamber, so I went with a yeast that suited my ambient basement temp.
The California Lager strain does a great job of producing clean lager-like results at warmer than normal lager temperatures.

Despite the accidental "no chill", this beer turned out pretty nicely. Super-crushable, pairs well with pizza. :cheers:
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brhenrio
Posts: 413
Joined: 3 years ago
Favourite Beer: Stouts
Location: Bonnyville, Ab

Re: "Vienna Lager" - for Brhenrio

Post #2 by brhenrio » 5 months ago

Thanks for posting. Was looking at doimg 100% vienna, well vienna style malt. From red shed malting in central alberta.

Thanks,
Brennan
In the fermentor: Cherry Brown Sour, Raspberry Sour
Vienna Märzen, Golden Sour
Tap 1: Root Beer
Tap 2: Kolsch
Tap 3: Lil' Runt Mild
Tap 4: Brown Sour
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brhenrio
Posts: 413
Joined: 3 years ago
Favourite Beer: Stouts
Location: Bonnyville, Ab

Re: "Vienna Lager" - for Brhenrio

Post #3 by brhenrio » 5 months ago

Do you ever use a decoction for this? I was looking at making an all vienna marzen and need a touch more colour and body. Thoughts?
In the fermentor: Cherry Brown Sour, Raspberry Sour
Vienna Märzen, Golden Sour
Tap 1: Root Beer
Tap 2: Kolsch
Tap 3: Lil' Runt Mild
Tap 4: Brown Sour
Mr_Tastyfish
Posts: 425
Joined: 5 years ago
Favourite Beer: Homebrewed beer
Location: Orleans, ON

Re: "Vienna Lager" - for Brhenrio

Post #4 by Mr_Tastyfish » 5 months ago

I've never tried a decoction step with this or any of my other recipes. I'd say try it, and if it works... then it was a good idea. :cheers:
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brhenrio
Posts: 413
Joined: 3 years ago
Favourite Beer: Stouts
Location: Bonnyville, Ab

Re: "Vienna Lager" - for Brhenrio

Post #5 by brhenrio » 5 months ago

Well that is all the encouragement i need! Gonna do a 90 minute mash do its not like i have much to do for a while.
In the fermentor: Cherry Brown Sour, Raspberry Sour
Vienna Märzen, Golden Sour
Tap 1: Root Beer
Tap 2: Kolsch
Tap 3: Lil' Runt Mild
Tap 4: Brown Sour
User avatar
brhenrio
Posts: 413
Joined: 3 years ago
Favourite Beer: Stouts
Location: Bonnyville, Ab

Re: "Vienna Lager" - for Brhenrio

Post #6 by brhenrio » 4 months ago

Well i brewed this and had one of the smoothest brew days ever for myself. Racked yeast at 18°C and dropped and held at 52°F for close to 2 weeks where i let it freerise for a couple days for a diacetyl rest. Checked fg and it is where expected at 1.010. Tasted it and it is a diacetyl bomb. Tastes like buttered caramels. So do i leave it sit at current temp (20 C) and hope the yeast can work through it or keg it and lager cold?
In the fermentor: Cherry Brown Sour, Raspberry Sour
Vienna Märzen, Golden Sour
Tap 1: Root Beer
Tap 2: Kolsch
Tap 3: Lil' Runt Mild
Tap 4: Brown Sour
User avatar
brhenrio
Posts: 413
Joined: 3 years ago
Favourite Beer: Stouts
Location: Bonnyville, Ab

Re: "Vienna Lager" - for Brhenrio

Post #7 by brhenrio » 4 months ago

Should also add wlp 820
In the fermentor: Cherry Brown Sour, Raspberry Sour
Vienna Märzen, Golden Sour
Tap 1: Root Beer
Tap 2: Kolsch
Tap 3: Lil' Runt Mild
Tap 4: Brown Sour
User avatar
Reignman
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Joined: 7 years ago
Favourite Beer: Steam Beer
Location: Cavan, Ont.

Re: "Vienna Lager" - for Brhenrio

Post #8 by Reignman » 4 months ago

You may of missed your D rest when you fermented for 2 weeks. You can keep it at 20 C for a few days to see if it will do something. I start mine around day 7 and it usually goes for 4 - 5 days.

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