Vienna Lager Brad's Vienna Lager

[bluebrew17]

The SRM is really low on this, shouldn't you add like 2oz of black patent or something to get a slightly darker vienna color?

 

[bradsul]

The SRM is really low on this, shouldn't you add like 2oz of black patent or something to get a slightly darker vienna color?

If you're looking to brew totally to style you probably should. I don't have much interest in that myself as it adds nothing to the flavour in this case.

 

[SpanishCastleAle]

The SRM is really low on this, shouldn't you add like 2oz of black patent or something to get a slightly darker vienna color?

When I'm trying to brew one to style I use a little Carafa Special II (i.e. dehusked, ~410 SRM). I think my last one used 1.5 oz but it had some dark munich too.

 

[Bugaboo]

Brewed this a while back. Drank it pretty fast. Added some carapils i had left over from another beer just to get the color right for style.

Good beer. Wouldn't make it again because it's a smash beer, therefore simple. And that's to point. Really helps you understand what the ingredients taste like, which helps me think about what will happen to future recipes if I add vienna malt or hallertau.

 

[duffman2]

After much anguish and deliberation, I've decided to try this first w/o doing my first decoction attempt.

So, I'm going single infusion and thinking about a mash temp of about 154 for 60 minutes. So, no melanoidins for me

But, we'll see how she goes. I still have high hopes for it and I'm beginning the brew now so if anyone has any tips or suggestions, feel free to let me know

Cheers

 

[KuntzBrewing]

After much anguish and deliberation, I've decided to try this first w/o doing my first decoction attempt.

So, I'm going single infusion and thinking about a mash temp of about 154 for 60 minutes. So, no melanoidins for me

Do the decoction I did it for my 2nd all grain and its not hard at all, I just did plenty of reasearch and watched youtube videos on it, it'll help so much with the traditional malt flavor

 

[BenS]

I have brewed this recipe 4-5 times now and I love it. I have brewed it multiple ways as well, decoction, single infusion, multiple infusion. It's an awesome beer that shows how great a simple recipe lager really can be.

 

[dye4me]

I would really like to try this beer out but I seem to be struggling with understanding the mash schedule. Could someone help me the following:

-How long is this mash in total?
-At what time in the mash are the decoctions pulled and added back in? I don't understand the note " step time represent how far back decoction is pulled" How far from where?
-Is the rest time the duration of the rest or the time in the mash that the rest begins?
-Do i pull the decoction and heat it to infusion temperature, and just keep it boiling until its ready to go back in?
-Could someone help me with the ratio of the decoction, Im used to ratios expressed as 1:3 not as 1.36 or 3.13. How much water and how much grist should be pulled for first and second decoction?

Sorry if these question seem dim and obvious to everyone else but ive been reading this for quite some time and it still makes not alot of sense so if someone could help me sort it out that would be great.

Thanks

 

[TheBigLebrewsk1]

I brewed this, its still on tap. It went over well, I would say its a great simple Vienna lager. I did a step mash but did not do the decoction. Which may, slightly impacted mouthfeel. To do it over again, I would add 4 oz melanoidin malt maybe a little more base malt, few more IBUs, all of which cater more to my tastes.

Good recipe, Thank you for sharing.

 

[sburnt]

I would really like to try this beer out but I seem to be struggling with understanding the mash schedule. Could someone help me the following:

-How long is this mash in total?
-At what time in the mash are the decoctions pulled and added back in? I don't understand the note " step time represent how far back decoction is pulled" How far from where?
-Is the rest time the duration of the rest or the time in the mash that the rest begins?
-Do i pull the decoction and heat it to infusion temperature, and just keep it boiling until its ready to go back in?
-Could someone help me with the ratio of the decoction, Im used to ratios expressed as 1:3 not as 1.36 or 3.13. How much water and how much grist should be pulled for first and second decoction?

Sorry if these question seem dim and obvious to everyone else but ive been reading this for quite some time and it still makes not alot of sense so if someone could help me sort it out that would be great.

Thanks

I know this is an old thread, but @Yooper is a huge fan of this recipe and I'm looking to do a Vienna Lager, I have similar questions -- but I don't even SEE the decoction schedule. I assume it must be in the .rec and .xml files, which I am unable to import/use. Is the decoction schedule displayed somewhere in this thread, and I just missed it? If not, can someone post it (with explanations, since I haven't tried a decoction before)? Many thanks.

 

[sburnt]

I know this is an old thread, but @Yooper is a huge fan of this recipe and I'm looking to do a Vienna Lager, I have similar questions -- but I don't even SEE the decoction schedule. I assume it must be in the .rec and .xml files, which I am unable to import/use. Is the decoction schedule displayed somewhere in this thread, and I just missed it? If not, can someone post it (with explanations, since I haven't tried a decoction before)? Many thanks.

Can anyone help with the decoction schedule?

 

[Yooper]

Can anyone help with the decoction schedule?

It's been a while, but I'm pretty sure I would have done a traditional Hochkurz decoction schedule. http://braukaiser.com/wiki/index.php?title=Decoction_Mashing (scroll down a bit) explains it better than I ever could!

 

[sburnt]

It's been a while, but I'm pretty sure I would have done a traditional Hochkurz decoction schedule. http://braukaiser.com/wiki/index.php?title=Decoction_Mashing (scroll down a bit) explains it better than I ever could!

Thank you!!!