So I took profit of the canadian winter to brew my first two lagers. One of them is a Vienna Lager.
I just transfered it to lagering vessel. I tasted it and really enjoyed the results, so I thought I could share with you my take on the Vienna Lager.
So that's for 6 gallons batch at 75% eff.
2kg (4.4lb) Vienna Malt
1.5kg (3.3lb) Pilsner malt
1kg (2.2lb) Munich malt
0.45kg (1lb) Carapils
28g (1oz) Hallertauer Hersbrucker 4% - FWH + 60m
10g (0.35oz) Tettnang 4.5% - FWH + 60m
18g (0.64oz) Tettnang 3% - 20m (Yhea, had 2 different Tettnang)
10g (0.35oz) Hallertauer Hallertau 4.8% - 5m
10g (0.35oz) Select Spalt - 5m
28g Tettnang - Dry Hop in last 10 primary days at 10°C (50°F)
Single Infusion at 66°C (151°F)
Fermented between 8 and 10°C (46 and 50°F) with Wyeast Munich Lager
3 weeks primary / 48 hours diacetyl rest / 2 months lagering
Tasting notes before lagering
Malty, slightly toasted malt aromas. Dry crisp finish. Herbal/grassy/spiced hop lovely present. Slight banana aroma from the yeast. Delicious!