Vienna Lager
#1
Posted 16 July 2009 - 01:42 PM
#2
Posted 16 July 2009 - 01:59 PM
#3
Posted 16 July 2009 - 02:09 PM
Explain to me please what you mean by Continental Vienna. I don't stock Vienna in bulk here and probably would just get it from the LHBS and I am not sure anymore specifics on it since they just label it as Vienna. Educate me please!!Just as with the pils, I'd mash this one at 152 - 153°F to bring out the malty flavors from the Vienna malt. Speaking of which, you're using continental Vienna malt right?
#4
Posted 16 July 2009 - 02:15 PM
Continental refers to continental Europe (as opposed to the British Isles). Unless you can find a high quality domestic (that means from here ) malt, I'd use a German or Belgian maltster. I can recommend Weyermann, Bestmaltz, Dingemans and MFB from experience. Some domestic Munich and Vienna malts are made from 6-row rather than 2-row because they're intended to be used as a specialty malt in smaller quantities. When it's on center stage, it needs to be made from 2-row or the flavor will be coarse and grainy rather than smooth and malty.Explain to me please what you mean by Continental Vienna. I don't stock Vienna in bulk here and probably would just get it from the LHBS and I am not sure anymore specifics on it since they just label it as Vienna. Educate me please!!
#5
Posted 16 July 2009 - 02:48 PM
#6
Posted 16 July 2009 - 03:54 PM
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