Vienna Lager Show Notes
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Revision as of 15:03, 16 December 2010 by Jason.mundy
This is a summary of an episode of The Jamil Show. Vienna Lager
- 2:00 Jon Plise says that Jamil Zainasheff is sick and can't make it.
- 2:30 Justin Crossley introduces Jon Plise, Dr. Scott, and Ray Daniels.
- 3:00 Justin Crossley reminds us this show is brought to us by [Northern Brewer]
- 3:23 Justin Crossley tells us they are broadcasting live from Cincinatti.
- 4:00 Justin Crossley asks Ray Daniels if he will be signing his book, Designing Great Beers.
- 4:50 Justin Crossley asks the guys to tell us about vienna lager. Jon Plise gives the run down.
- 6:30 Jon Plise promotes Jamil Zainasheff's book: [Brewing Classic Styles, 80 Winning Recipes Anyone Can Brew]
- 7:00 Justin Crossley states that this style is virtually non-existant. Ray Daniels says that the Mexican Amber beers are the closest you will come to the style.
- 8:30 Dr. Scott says it can be tough without a good commercial example to determine how to comprise your beer.
- 9:00 Jon Plise asks Ray Daniels if the Vienna Lager is a cross between an Achor Steam and a Marzen.
- 10:00 The group talks about how the Marzen has been lighter in color in the recent years.
- 11:00 Break
- 13:40 Jon Plise gives credit to [Northern Brewer] for sponsoring the show.
- 14:25 Justin Crossley asks Ray Daniels how to create a great vienna lager
- 15:00 Ray Daniels talks about the malt in the style. He talks about simplicity and possible blending.
- 17:00 Justin Crossley asks if Munich Malt would be out of style?
- 18:00 Chadd asks if you need vienna malt at all to make a vienna lager?
- 20:00 Ray Daniels talks about a book by [George Fix]. [Vienna Marzen Oktoberfest]. Ray Daniels is suprised to say that every recipe he had in the book had crystal malts. They believe he may have been compensating for a lack of malt variety.
- 23:00 Justin Crossley asks Jon Plise how his recipe compares to Ray Daniels's description of a malt bill. Jon Plise says that his vienna lager is a blend between a Munich Helles and a Munich Dunkel.
- 24:30 Justin Crossley asks Dr. Scott about his vienna lager. Dr. Scott says that he likes to keep it clean and simple. Pilsner as a base malt with vienna if its available or munich as a substitute. He might is a carafa to darken it.
- 26:00 Justin Crossley asks Ray Daniels about hopping the beer. Ray Daniels goes on to say that it should be balanced.
- 27:45 Chad asks Ray Daniels if you over hopped and over malted the beer, should you enter this as a Marzen?
- 28:30 Justin Crossley asks if you should mix the noble hops or just go with one?
- 30:00 Break
- 33:00 This is [The Jamil Show] live in Cincinatti.
- 33:45 Justin Crossley lets us know that Jamil called in to let everyone know that he is listening and that he has pnemonia.
- 35:00 Justin Crossley thanks [Northern Brewer] again for the hospitality suite they are broadcasting from.
- 35:30 Ray Daniels talks about the first homebrew competition he entered in 1990. He entered in the "Contental Dark" category and won a gold medal.
- 36:30 Justin Crossley asks about yeast and fermentation for the vienna lager. Dr. Scott says that his goto yeast is the southern german lager yeast from [White Labs]. Dr. Scott says that he will also use WLP830 German lager, but Chadd says that WLP830 is sometimes fruity.
- 39:00 Chadd asks Ray Daniels if you likes what craft brewers are doing with lagers? Ray Daniels says that there are not a lot of them out there.
- 40:31 Justin Crossley asks if Jamil Zainasheff agrees with the yeast selection. They say he does.
- 42:00 Jon Plise asks Dr. Scott how he does his lagers. He also asks Ray Daniels if it possible to overpitch a lager.
- 42:40 Dr. Scott talks about how you need to take care of your yeast. Dr. Scott says that he will make a 3gallon starter on a stir plate for a 20 gallon batch.
- 44:00 Chadd asks Dr. Scott what his lag time is for a lager pitch. Chadd recently had a batch that took four days to take off.
- 44:45 Dr. Scott says that he will re-oxygenate every four to six hours until he sees signs of active fermentation.
- 45:00 Dr. Scott says that he will ferment at 48F - 50F. Dr. Scott might ramp up as high as 60F for a diacetyl rest at the end of fermentation. Another idea is to leave it at the lower temperature for a longer period of time.
- 47:47 Chadd asks Ray Daniels how long he lagers and if he does a diacetyl rest.
- 48:25 Chadd asks Dr. Scott if he goes for the same amount of time.
- 48:47 Chadd asks Ray Daniels and Dr. Scott about clearing the beer.
- 49:00 Ray Daniels talks about the use of beech wood chips to assist in cleaning the beer by giving the yeast more surface area.
- 50:50 Dr. Scott recaps Jamil Zainasheff recipe from [Brewing Classic Styles, 80 Winning Recipes Anyone Can Brew]
- 54:00 Chadd recommends to keep the recipe simple and not to add a bunch of adjuncts. If you do change things, then change one item at a time and re-brew it.
- 55:20 Justin Crossley says that the Trifecta of brewing books is [Brewing Classic Styles, 80 Winning Recipes Anyone Can Brew], [How to Brew], and [Designing Great Beers].
- 55:34 Ray Daniels also mentions [Radical Brewing] and [The Complete Mead Maker].
- 56:30 Justin Crossley asks about the homebrew they are sampling. The groups discusses the points of the beer. The beer was from Bill Ballinger.
- 58:00 Justin Crossley talks about the other events at the conference.
- 58:20 Justin Crossley asks about the next beer they are going to review.
- 59:34 Justin Crossley thanks everyone for being there and wraps up the show.