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Old 09-04-2009, 02:52 PM   #21
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Sweet! I am going to brew this recipe this weekend, breaking the lager and decoction cherry on the same day (probably sunday, maybe monday) this holiday weekend. Thanks!

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Old 09-08-2009, 03:51 PM   #23
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did a double decoction yesterday, holy long brewday! the smell coming from the brew pot was amazing, i have never smelled things like that with just a single malt before. If this tastes anything like it smells this is going to be a regular!

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Old 09-22-2009, 05:58 PM   #24
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quick question bradsul, did you transfer to a secondary to lager or just drop the temp?

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Old 09-22-2009, 06:19 PM   #25
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I transfer to secondary for lagering. I want to get the beer off the yeast to get as clean a flavour as possible.

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Old 02-28-2010, 11:04 PM   #26
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I just tasted a hydrometer sample of this today. I used German malt, and did a double decoction. It's a bit too light in color, to be to style. It looks to be around a 5 or 6 SRM, but of course that's expected with no darker malts in the grist.

I scaled it down to be a "real" 5 gallon batch, at least by US standards.

There is no trace of diacetyl, but I decided to do a brief diacetyl rest anyway today, bringing it up from 52 degrees to 62 degrees. I'll rack to secondary tomorrow, and begin the lagering. I used homegrown hallertauer at 15 minutes.

This is really, really good! It's very clear, and almost sparkling in clarity. It's got a wonderful mouthfeel, and a nice maltiness. It finished at 1.010. I got 27 IBUs, using Tinseth.

Thanks for the recipe! I can't wait until April 15th-ish to try my first taste after lagering!

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Old 02-28-2010, 11:54 PM   #27
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I don't understand the BJCP on vienna lager, even with a triple decoction it doesn't get anywhere near as dark as they think it should be. I can't bring myself to add some carafa or munich for no other reason than colour. But that's just me and I don't enter competitions.

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Old 03-08-2010, 11:14 AM   #28
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Im considering this recipe for my next lager. My impression is the vienna gives it a toasted/bready sort of aroma - is that correct ?

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Old 03-08-2010, 01:13 PM   #29
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Im considering this recipe for my next lager. My impression is the vienna gives it a toasted/bready sort of aroma - is that correct ?
With a little bit of malt as well. Though definitely more toasty/bready than malty.
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Old 03-08-2010, 01:16 PM   #30
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Excellent - thats just what Im looking for.

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