I am not very familiar with this style. How does the grain bill below look?
94.4% Vienna
4.5% caramunich I
1.1% carafa
~10 SRM
I can keep the color about the same and cut the caramunich in half by using III instead of I. I am not sure how much crystal malt is traditional…I see some recipes with crystal malts and some without it
The Devils Backbone Vienna that was presented for tasting at the Long Live Lagers talk last year, by Jason Oliver and Warren Haskell (SP) was outstanding.
The recipe is in their talk, which you can find on the NHC page.
Found it! A lot more crystal malt than I would have thought…
38% Pilsner
38% Vienna
12% Dark Munich
12% Caramber
Yum. I would drink a lot of it.
Thanks! I may go with something similar and just kick up the caramunich a tad? Right now I am torn between trying this or a Helles. I am on a German beer kick lately and really enjoying it. Right now I have a Schwarz, kolsch, and alt on which all turned out great. The Schwarz was my first lager and I am really pleased with the results.
What yeast are you using? 2206 is my fave.
looks good and i think either way is fine with caramunich. try one way and see what you think. there’s always time to brew again!
I was just planning on 34/70 which is the same as 2124 right? Would this be a decent choice? Seems like it would do the trick.
people say 34/70 is 2124 is wlp830 and very similar. wlp830 which is one of my favorites-good choice IMO.
Okay thanks. Lagers are quite difficult for me to do properly so I should probably try it soon with it starting to warm up here. I have been trying to find a used mini fridge for lagering that can fit my speidel for some time without luck. Most of them have the compressors at the bottom which is the main problem…
Coincidentally, Vienna lager is what I am brewing as of RTFN. I mashed in a half hour ago.
Vernal Equinox Vienna
10 gallons, OG 1.048, 21 IBUs
12 lbs. Durst Vienna
6 lbs. Avangard Pils
3 lbs. Weyermann Light Munich
0.75 lbs. Weyermann CaraBohemian
5 oz. Weyermann Carafa I
Mash at 150°F for 90 min
2 oz. Hallertau Mittelfrueh FWH
2 oz. Hallertau Mittelfrueh 60 min
1 oz. Hallertau Mittelfrueh 5 min
I will split between yeast cakes of WLP833 German Bock and WLP940 Mexican Lager yeast
Looks like I am in the ball park, looking at these other recipes. I have gone down the all-Vienna route before, and thought they were a bit one-dimensional. First time using CaraBohemian. I limited the amount to 3% of the grain bill, but hope to get a little of the “intense caramel falvor” into the final beer.
Thanks for posting. Keep me updated. I could see all Vienna being a bit boring so I may go with something closer to what you have. If I brew this it won’t be for a bit so I would interested to hear you feedback.
Its been a while since I brewed any lagers and brewed a Vienna Lager a couple of weeks ago. I used a slight variation on this one by John Palmer: Site Not Found
Mine was:
4 lbs 13 oz Vienna
3 lbs 5 oz Pils
2 lbs 14 oz Munich
5 oz CaraMunich
3 oz Carafa I
Perle hops 6.15HBU 60 min
Hallertauer 2.46 HBU 20 min
Saflager 34/70
OG of 1.055
In the second week of layering at 35*
Can’t wait to see how this turns out.
The recipe was by Steve Dockter, John Palmer was the category sponsor.
The thought is always that crystal malts clash with hops. So in a style with minimal hops what is the problem? Devils Backbone has been killing it in the GABF and WBC with this beer.
Slightly over target today at 1.050, but I will accept that. 8)
My apologies to Steve.
That looks very tasty. I use carabohemian quite a bit, and love it in small amounts, although I have only used it in dark beers (Czech Dark Larger, Robust Porter). Please post an update on how it tastes in a lighter brew.
I have a really nice Vienna lager on tap right now.
65% Best Vienna
26% Best Munich
8% Caramunich
A tad a of Blackprinz for color.
Hersbrucker to around 20IBU
Saflager 34/70
OG was 1.048, FG was 1.014. So freakin good.