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Old 10-14-2012, 06:07 PM   #51
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I'm thinking of brewing this soon, question about the hops: How does the aroma profile come out since you are only adding them at the start of the boil? I am an IPA fan, so while I do enjoy a nice lager I prefer it to have a little hop character showing. Would adding another 16gm (0.5oz) at flameout give me the tweak I'm looking for?

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Old 10-14-2012, 08:22 PM   #52
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Originally Posted by Duffman870727
I'm thinking of brewing this soon, question about the hops: How does the aroma profile come out since you are only adding them at the start of the boil? I am an IPA fan, so while I do enjoy a nice lager I prefer it to have a little hop character showing. Would adding another 16gm (0.5oz) at flameout give me the tweak I'm looking for?
Then it won't be THIS beer. Most lagers have little if any hop character . This especially is a malt driven lager. There's not SUPPOSED to be any hop flavor or aroma. This isn't a black iPa. It's a specific style of beer, and its brewed true to style.

I can't really speak on extra hops in this recipe since there's not supposed to be any for this style of beer. Some beer styles, and some beer recipes can be played with, my Belgian Blonde for example, some folks use it as a base beer with fruit. Or may change the yeast or hops. That's fine, I think with Belgian Blondes there's some space for exrpession.

But I don't think this one is like this. Viennas are sort of a lost style, there's very few commercial examples out there, and there's very few folks who brew this style. This recipe was create by me through the research cited above. If you're looking to brew a true Vienna lager, then this, I think is, the recipe to brew...As is. Except for perhaps changing to another lager yeast which might lend a different character, but still stay within the style.

But to add different hop additions, because you like hoppier beer, i can't really help you with, because this is not supposed to be a hoppier beer. You might want to look at a cascadian dark ale, if you want something like that.

If you did want to experiment with this, I would day, brew this AS IS the first time.....Then perhaps play with it. But you might find, that this recipe is pretty damn good just as it is.

Have you ever actually had a vienna lager? Why don't you try some commercial examples before you decide to change this one....Not every beer you brew has to be the same, does it?
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Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

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Old 11-15-2012, 11:42 PM   #53
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I put together a PM version of this. It's my first lager, and the yeast choice is driven because I am going to do some bocks, so this was something of a "giant starter" for those.

My recipe was:

5 lb vienna malt
1 lb caramunich
0.5 lb crystal 60L
mashed at 154°F then sparged to yield about a 3.5 gallon starting boil

24 IBU worth of german spalt select at 60 min.

3.5 lb light DME 15 minutes before the end of the boil
[*]

Topped up to about 5.75 gallons (including probably half a gallon of trub and hops debris) and fermented with a decanted 3L WLP833 German Bock Yeast starter, using two vials. This hit the OG right on the nose, but you will probably need to tweak numbers based on your process efficiency a little bit. These numbers work for about 60% efficiency.

I used spalt select because I have it lying around. By no means do I suggest that this is a good idea, but it's what I did. As I said, I've not done any lagers before. This one is nearing the end of primary and will go to lager this weekend. The sample today, at about 1.012 SG, was very encouraging flavor-wise.
[*] I am a bit frightened to admit this, but in a gametime decision, I added another ounce of spalt select at 10 minutes. Obviously, for the reasons Revvy expressed above, that blows the style on this one. In this case, I opted to in order to get a better feel for the character of this variety of hops. If you're aiming to do a PM version of this, definitely stick to the original hops schedule. From what I've tasted so far, I will definitely be doing this recipe again, and I think next time I will stick to Revvy's hops recipe.

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Old 11-15-2012, 11:57 PM   #54
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Sounds good Zeg let me know how it turns out. I can't wait to hear when you do it with my original hops. You might have come up with the pm version of this beer.

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Old 11-16-2012, 05:38 PM   #55
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What a coincidence, just today I decided I would try my first lager, then was hoping someone on this thread would post a PM.

Going to give zeg's recipe a shot with Hallertauer hops. I'll try to report back in a few months.

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Old 11-16-2012, 06:20 PM   #56
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revvy, your recipe looks nice. I usually don't like to alter lager recipes but I have all the ingredients for this vienna except the haller, what do you think of subing in tettnanger? I have 3/4 pound of this and since its a good german hop being utilized at 60 min as a bittering addition thought it would work. your thoughts.

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Old 11-16-2012, 06:37 PM   #57
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revvy, your recipe looks nice. I usually don't like to alter lager recipes but I have all the ingredients for this vienna except the haller, what do you think of subing in tettnanger? I have 3/4 pound of this and since its a good german hop being utilized at 60 min as a bittering addition thought it would work. your thoughts.
It should work fine. It's a noble hop. And it's only enough hopping on beers like this to bitter. Not necessarily to flavor it too much. Let us know how it turns out.
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I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

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Old 11-16-2012, 06:58 PM   #58
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It should work fine. It's a noble hop. And it's only enough hopping on beers like this to bitter. Not necessarily to flavor it too much. Let us know how it turns out.
good you agree, I sure will report back.
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Old 11-16-2012, 11:40 PM   #59
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So I had to search around and really the only commercial vienna available to me is from king brewery. I tried it and liked it so I brewed a 3 Gal batch of your recipe as is. I didn't realize style would be so limiting to experimentation, need to educate myself some more I guess. Im just about a week into primary with this, darker than I anticipated, what do you think? My first lager brew so im looking forward to opening the first bottle!

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Old 11-20-2012, 04:56 AM   #60
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Had a great time brewing this on my front porch. Had to do it because of rain. As it turns out the porch is a great place to brew!

Thanks for the recipe Revvy! I scaled it to 23L and used 50g of Saaz as I was short on the hallertau.

SG was higher than expected: 1060.

Made a 2l starter with wyeast Munich lager.

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