Jump to content


Photo
- - - - -

thinking of knocking out a vienna lager tomorrow


  • Please log in to reply
27 replies to this topic

#1 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPip
  • 42517 posts
  • LocationLimbo

Posted 25 April 2020 - 06:54 AM

Diamond Lager dry yeast for sure

 

I'm considering not really adding much in the way of anything to adjust color and just using pils and vienna malt.  maybe a little munich.  bitter with magnum, finish with a little hallertau.  pretty basic stuff.

 

anyone have any thoughts on ratios of the malts and if I should be adding anything like carapils?


  • 0

#2 HVB

HVB

    No Life

  • Patron
  • PipPipPipPipPip
  • 15649 posts
  • LocationPalmer, MA

Posted 25 April 2020 - 07:13 AM

Little but different than you were planning but this is what I got from Live Oak on their amber lager.  Could be a nice direction?  I have a slurry of Bayern I am trying to decide what to do with tomorrow myself.

 

"Nothing complicated, step-mashed with ~65% Vienna and ~35% Munich, from Best Malz. Bitter and knockout of German Mittelfruh hops. Most importantly, fermented at 48ºF with healthy German lager yeast 3470, lagered 6 weeks at least."


  • 0

#3 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPip
  • 42517 posts
  • LocationLimbo

Posted 25 April 2020 - 07:31 AM

Little but different than you were planning but this is what I got from Live Oak on their amber lager.  Could be a nice direction?  I have a slurry of Bayern I am trying to decide what to do with tomorrow myself.

 

"Nothing complicated, step-mashed with ~65% Vienna and ~35% Munich, from Best Malz. Bitter and knockout of German Mittelfruh hops. Most importantly, fermented at 48ºF with healthy German lager yeast 3470, lagered 6 weeks at least."

 

that might finish off my munich but I could try it.


  • 0

#4 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPip
  • 42517 posts
  • LocationLimbo

Posted 25 April 2020 - 09:36 AM

I can't resist a little bit of carapils.

 

12lbs vienna malt

5lbs munich

0.5lbs carapils copper

 

still working out everything else


  • 0

#5 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPip
  • 42517 posts
  • LocationLimbo

Posted 25 April 2020 - 09:43 AM

OG; 1.047

SRM: 7.2

IBU: 26.6

 

1oz hallertau FWH

1.2oz magnum @ 30 min

2oz hallertau @ flameout

 

ferment on diamond lager yeast (2 packs) at around 50F

 

I'm keeping the gravity fairly low here so I can harvest some yeast for the next go around.


  • 0

#6 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPip
  • 42517 posts
  • LocationLimbo

Posted 25 April 2020 - 09:45 AM

also mash at 154F, single infusion, no batch sparge, just going full on with a really thin mash.


  • 0

#7 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPip
  • 42517 posts
  • LocationLimbo

Posted 25 April 2020 - 09:51 AM

Water profile:

 

Calcium (ppm)              59

Magnesium (ppm)          3

Sodium (ppm)                 29

Sulfate (ppm)                 73

Chloride (ppm)               77

Bicarbonate (ppm)         -8 


Edited by Mando, 25 April 2020 - 09:53 AM.

  • 0

#8 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPip
  • 42517 posts
  • LocationLimbo

Posted 25 April 2020 - 02:23 PM

so kind of unrelated to this recipe but in the past I've reused yeast by pitching right on top of everything.  I think it leads to some slight off flavors simply due to the amount of crud that the wort and beer gets exposed to in the process.  so this time I was thinking of saving some of the trub/yeast and making a 007 starter for a subsequent batch in the near future.

 

any thoughts on beer #2?  it should obviously be a little bigger than this beer ;) but I'm not sure what to make.  In the past I've often made a maibock but I'll actually finally be running low on hallertau (thanks drez!) so I don't think that's really an option.  maybe I could make some other bastardized maibock kind of beer with American fruity hops :scratch:


Edited by Mando, 25 April 2020 - 02:23 PM.

  • 0

#9 HVB

HVB

    No Life

  • Patron
  • PipPipPipPipPip
  • 15649 posts
  • LocationPalmer, MA

Posted 25 April 2020 - 03:16 PM

Baltic porter? I need to catch up with the rest of this thread. Too nice of a day today to be online.

This has been on the list for a while...

https://beerandbrewi...ghammer-recipe/
  • 0

#10 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPip
  • 42517 posts
  • LocationLimbo

Posted 26 April 2020 - 03:12 AM

I can't say I've had a baltic porter that I'd want 10 gallons of so probably not for me.  


  • 0

#11 miccullen

miccullen

    Cheap Blue Meanie

  • Patron
  • PipPipPipPipPipPip
  • 64144 posts
  • LocationSpokane, WA

Posted 26 April 2020 - 08:11 AM

maybe do a big rich dark dopplebock for fall/winter?


  • 0

#12 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPip
  • 42517 posts
  • LocationLimbo

Posted 26 April 2020 - 09:16 AM

Not a bad idea... Hmmmmm
  • 0

#13 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPip
  • 42517 posts
  • LocationLimbo

Posted 26 April 2020 - 09:48 AM

I'd still have to Americanize it a little bit might not be bad.
  • 0

#14 HVB

HVB

    No Life

  • Patron
  • PipPipPipPipPip
  • 15649 posts
  • LocationPalmer, MA

Posted 26 April 2020 - 10:50 AM

This thread made me dig this one out.  Few years old but really good.

 

94718555_10160001931909657_8714731884761


  • 0

#15 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPip
  • 42517 posts
  • LocationLimbo

Posted 26 April 2020 - 11:12 AM

does it actually have pb and j in it?


  • 0

#16 HVB

HVB

    No Life

  • Patron
  • PipPipPipPipPip
  • 15649 posts
  • LocationPalmer, MA

Posted 26 April 2020 - 11:46 AM

does it actually have pb and j in it?


Yes. I assume this is about 2-3 years old but the grape is still present. Nicely done not gross or cloying.
  • 0

#17 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPip
  • 42517 posts
  • LocationLimbo

Posted 26 April 2020 - 05:27 PM

I'm thinking maybe next beer will be some kind of half Bock half doppelbock. I'll make it up because I can.
  • 0

#18 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPip
  • 42517 posts
  • LocationLimbo

Posted 27 April 2020 - 05:38 PM

Baltic porter? I need to catch up with the rest of this thread. Too nice of a day today to be online.

This has been on the list for a while...

https://beerandbrewi...ghammer-recipe/

It's crazy how much variance there is in Baltic Porter. I was just looking at Horst dornbusch's recipe in his book, beer styles from around the world.

Pale ale malt
Vienna malt
Brown malt
Caramunich III
Carafa I

So only one roasted malt! And listed at only 1%.

Edited by Mando, 27 April 2020 - 05:38 PM.

  • 0

#19 HVB

HVB

    No Life

  • Patron
  • PipPipPipPipPip
  • 15649 posts
  • LocationPalmer, MA

Posted 28 April 2020 - 04:20 AM

It's crazy how much variance there is in Baltic Porter. I was just looking at Horst dornbusch's recipe in his book, beer styles from around the world.

Pale ale malt
Vienna malt
Brown malt
Caramunich III
Carafa I

So only one roasted malt! And listed at only 1%.

I have always thought of the Baltic Porter as the Imperial Stout of the lager family.  The one I listed is a good beer. Not sure I would want 10g of it or any big beer like that but 5g would be nice.


  • 0

#20 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPip
  • 42517 posts
  • LocationLimbo

Posted 28 April 2020 - 08:57 AM

I have always thought of the Baltic Porter as the Imperial Stout of the lager family. The one I listed is a good beer. Not sure I would want 10g of it or any big beer like that but 5g would be nice.


That was always my experience as well.
  • 0


0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users