Just put this together today and I’m looking for some feedback, thanks!
5lbs 4oz Vienna
4lbs Munich
1lbs 8oz Cara-Munich
Mash @152f for 60min
1oz Hallertau @60
1oz Hallertau @15
WLP830 w/starter recommended by Mr. Malty
Ferment @ 50f
BJCP-wise, I don’t think it would do well. It’s going to be pretty dark and very caramel-forward, more like a really rich Americanized Oktoberfest than a Vienna. Even if that’s what you’re going for I would reduce the crystal. 14% is just way too much for any lager IMHO.
If I take it out, what do you suggest I replace it with to get the color I need?
If you cut the crystal back to 3-5%, you’ll end up at something like 7-9 SRM using Daniels’ model. If you want to get darker you’ll need to add some debittered black malt. Philosophically, I’m not wild about adjusting color for color’s sake, but if you decide to go that route, 1% Carafa Special III would add about 3-4 SRM.
I agree with a10t2’s comments. Personally for a little color I add an ounce or two of chocolate malt. Carafa is an even better idea.
+1 to the above. I brew a lot of vienna and fest, and I’ve found that 4-5% Caramunich, vienna and just a touch of Carafa III gets me where I need to be. Pils, Munich I and Munich II for the oktoberfest recipe. Sometimes I add melanoiden malt too.
I prefer 20ibus of FWH Mittlefruh as the only hop addition but YMMV.
I would also mash at 154-5 if you’re going to use 830 - its a workhorse. 833 is a better choice for vienna though, IMO.
Good luck.
+1 what others have said.
This is my basic vienna recipe, scored a 45 at the KCBM comp a few years ago. Pretty simple recipe. One of my favorite beers I have brewed.
100% vienna malt
2 oz of carafa III approx. 1%
Mash 154F
35g hallertau @ 90m
14g hallertau @ 20
for approx 25 ibu’s
WY2206
OG 1.052
Thanks for all the input, didn’t realize how off I was. I’ll make the adjustments and report back!