I've recently bartered for a full sack of Vienna malt (Hugh and Baird). I'm thinking about doing a Vienna lager on the upcoming teach and friend to brew day and started looking for recipes. I've seen some that use about 1/3rd Vienna, 1/3rd Munich, 1/3rd Pils or MO. Then I see people that claim to love 100% Vienna bills..
I figured I'd start with 100% and see where I get.
Beertoolspro has this info on Bairds Vienna:
Vienna Malt
Origin: United Kingdom
Supplier: Bairds Malt
"Vienna Malt is used for making dark lager beer of the Vienna or Märzen style, dark in colour with a reddish tinge. Vienna malt usually only forms around 10 -15% of the grist with normal Lager malt and perhaps Caramalt.
The malt is a well modified Lager malt, resulting from full steeping and germination. The colour is achieved by kilning at higher temperatures than usual for Lager malts. Because it only forms a part of the grist, diastatic activity is less important.
Mash: Yes
DBFG: 7.9%
FG-CG: 2.0%
DBCG: 7.74%
HWE: 30
Moisture: 4.5%
AICG: 7.39%
Potential: 0.88 Plato
Color: 3.5 °L
Protein: 11.0%
TN: 1.76%
TSN: 0.757%
SNR: 43.0%
DP: 50.0 Lintner"
BUT!!!
Look at the incredibly low OG I'm getting:
[size=+2][/size]
[size=+1]3-A Vienna Lager[/size]
Size: 11.55 gal
Efficiency: 82%
Attenuation: 75.0%
Calories: 36.8 per 12.0 fl oz
Original Gravity: 1.011 (1.046 - 1.052)
|================================|
Terminal Gravity: 1.003 (1.010 - 1.014)
|================================|
Color: 11.0 (10.0 - 16.0)
|==========#=====================|
Alcohol: 1.12% (4.5% - 5.7%)
|================================|
Bitterness: 24.83 (18.0 - 30.0)
|=================#==============|
[size=+1]Ingredients:[/size]
25 lbs Vienna Malt
2 lbs Munich TYPE II
0.25 lbs 2-Row Caramel Malt 80L
3 oz Hallertau (4.5%) - added during boil, boiled 45 min
I figured I'd start with 100% and see where I get.
Beertoolspro has this info on Bairds Vienna:
Vienna Malt
Origin: United Kingdom
Supplier: Bairds Malt
"Vienna Malt is used for making dark lager beer of the Vienna or Märzen style, dark in colour with a reddish tinge. Vienna malt usually only forms around 10 -15% of the grist with normal Lager malt and perhaps Caramalt.
The malt is a well modified Lager malt, resulting from full steeping and germination. The colour is achieved by kilning at higher temperatures than usual for Lager malts. Because it only forms a part of the grist, diastatic activity is less important.
Mash: Yes
DBFG: 7.9%
FG-CG: 2.0%
DBCG: 7.74%
HWE: 30
Moisture: 4.5%
AICG: 7.39%
Potential: 0.88 Plato
Color: 3.5 °L
Protein: 11.0%
TN: 1.76%
TSN: 0.757%
SNR: 43.0%
DP: 50.0 Lintner"
BUT!!!
Look at the incredibly low OG I'm getting:
[size=+2][/size]
[size=+1]3-A Vienna Lager[/size]
Size: 11.55 gal
Efficiency: 82%
Attenuation: 75.0%
Calories: 36.8 per 12.0 fl oz
Original Gravity: 1.011 (1.046 - 1.052)
|================================|
Terminal Gravity: 1.003 (1.010 - 1.014)
|================================|
Color: 11.0 (10.0 - 16.0)
|==========#=====================|
Alcohol: 1.12% (4.5% - 5.7%)
|================================|
Bitterness: 24.83 (18.0 - 30.0)
|=================#==============|
[size=+1]Ingredients:[/size]
25 lbs Vienna Malt
2 lbs Munich TYPE II
0.25 lbs 2-Row Caramel Malt 80L
3 oz Hallertau (4.5%) - added during boil, boiled 45 min