Vienna Lager All-Grain Recipe
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- Опубликовано: 19 июл 2024
- Buy this All-Grain recipe kit right now from Bacchus and Barleycorn. Everything is included. bacchus-and-barleycorn.myshop...
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Meanbrews Recipe:
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Хобби
Love this style!! And definitely interested in the pressure statistic in the future!
Thanks for the vid! loved it, hope you had a great Christmas and all the best with the new year! Let's get this channel to explode like it deserves 🍻
I always look forward to the next recipe. It's like previewing what I'll be drinking in a couple months time.
This was a great video! I've learned a lot from it!
Glad it was helpful!
Great !!!
Yay!!
Thanks
My new favourite style…..kegged one last night!!!!
Great video. Love the style, so will try this recipe for my next brew.
Do you ever do a tasting video as a follow-up?
Would love to see the final results and your thoughts on the beer, and what changes you might suggest.
Cheers!
Not yet! I can say that I brewed the last 2 videos, IPA and APA. I did have to adjust the IPA recipe based upon my sensory analysis. Great recipe just needed more IBUs. The APA recipe is SPOT ON. Lovely beer. Since I have them both kegged, I may do a follow up tasting short.
Your comment about using Magnum to have less hop matter and that being your preference is interesting. I agree in some circumstances but I’ve heard several of NA’s premier craft lager brewers (those trying to replicate European styles extremely authentic) and a couple videos/podcasts with similar swearing the opposite in that you can only get the hop depth of flavour and quality of bitterness needed for lager styles with mass amounts of low alpha noble hops. I’m a former home brewer turned pro and at the 7.5bbl size we’re at I believe I know what they’re talking about. Homebrew I did all Magnum but now I’m using mass amounts of Hallertau /Tett for bittering and there seems to be a distinct difference in the bitterness that’s hard to describe. Just curious if your comment is process or quality of bitterness based? In fairness I’ve heard the same Magnum comment by a couple incredible lager homebrewers but I find it interesting that the pro brewers decry the opposite. Think I might pull the homebrew setup out during slow January for a side by side.
I try not to use a hop spider as I find that it negatively affects my ability to extract as much as the calculators say out of the hops if I don't continually stir, drain, refill. I can really tell a difference in IPAs. So my goal as a homebrewer is to use hops directly in the kettle and use high AA hops for bittering to reduce the chance of clogging downstream of the kettle during whirlpool/chill.
On the pro scale I would think you can control this much better than a homebrewer. I actually do perceive a little difference between my Magnum vs Low AA noble hop bittered beers, but this is all subjective/sensory so I really don't know if its confirmation bias or not. Brulosophy did a study on this as well. brulosophy.com/2016/07/18/bittering-hops-pt-2-high-vs-low-alpha-acid-exbeeriment-results/
I appreciate you discussing the pressurized fermentation at room temperature. I've been going through several of your lager videos and I noticed that they all fermented at traditional lower lager temperatures and I was starting to get discouraged because I'm not set up for temperature control but I did recently get a pressure fermenter. I was under the impression that fermenting lagers under pressure at room temp would give comparable results to traditional lagering temps, but the data made me question that.
I think the Jury is still out to see if pressure fermentation can produce consistently equal or superior results compared to temperature control. it's still a newish technique for homebrewers so not alot of results showing up with pressurized fermentation.
I have done both, and I have to say, traditional temps are slow but they yield a better result. Pressurized lagers, at least with my process, have a stronger sulfur characteristic and a distinctive mouthfeel.
Don’t get me wrong… with pressure fermentation you can crank out very refreshing, crystal clear lawnmower beers in 2 weeks grain to glass, using lager strains. But they’re distinct from traditional lagers.
Just my two cents. If you don’t have temp control and can’t get it, a pressurized fermenter might be a worthwhile pickup.
Interesting how the recipes seem to differ a bit from style guidelines.
What happened to the Pearson correlation coefficient? Hahaha!!!
Whoops! missed it this time. I'll add to the next video.
I’m not sure if my experience is weird, but I’ve found Vienna malt to import much, much more sweetness than Pilsner or even MO/GP. I have to compensate by significantly upping my IBUs and/or using American noble-like hops (Mt Hood, Wilamette, etc) that are a bit punchier than the European classics. Has anyone else encountered this?
Yeah Vienna does have some malt sweetness, although I always get a noticeable honey sweetness from GP that's a bit different.
I’m surprised at this much crystal!
It is what wins.