![]() Munich malt and Pilsner malt, in equal amounts, account for three/fourths of the grist. Fairly low hopping rates allow the malt to shine through, but there is just enough bitterness to keep it very drinkable. When I formulated my original recipe, I wanted to highlight the subtleties of the lightly toasted malts, predominantly Munich malt. The aroma is clean, with sweet malt dominating and faint noble hop aroma in the background. The Vienna lager served at The Covey is brilliantly clear, light copper in color with a thick, off-white head. Brewer: Jamie Fulton, The Covey Restaurant and Brewery in Fort Worth, TX Yeast companies list the temperature range for their yeasts. The amount of yeast you pitch for a lager should be 1.5 to 2 times the amount you use in an ale. Homebrewers should be able to brew world-class Viennas (or any lagers for that matter) as long as they remember to pitch enough yeast and control your temperature. Shoot for an original gravity somewhere between 12 and 14 °Plato, and use enough hops to balance the malt sweetness without becoming overbearing. A small amount of Black malt (0.5%) will give you a nice red color without affecting the flavor. ![]() Some Caravienne would also go a long way towards achieving your goal. Vienna and Munich malts will give you what you’re looking for. Fermentation completes in seven days and is followed by a 21-day lagering period.Īt home, build your grain bill around the concept of creating a beer with a nice toasty malt character. It’s a workhorse yeast that likes higher temperatures, so we ferment at 57 ☏ (14 ☌). We ferment Firebrick with one of our house lager yeast strains, which is a descendent of the Christian Schmidt strain. ![]() Firebrick uses all Liberty hops, with additions at first wort and the start of boil yielding a low, but present, amount of hop flavor. Good hop choices include German Noble varieties (Hallertau, Tettnang) or their American counterparts (Liberty, Mt Hood). Vienna lagers should exhibit a very clean bitterness. The Munich malt provides the toasty, breadlike character while the small amount of black malt provides a nice red color. The grain bill consists of Rahr 2-Row, Munich malt, medium crystal and black malt. The sweet malt character needed to come from high-temperature kilned malts rather than crystal malts.įirebrick is an all-malt lager. The philosophy behind Firebrick was to create a malt-forward amber lager with enough bitterness to prevent the beer from becoming cloying. Brewer: David Berg, August Schell Brewing Co. When you’re ready to bottle you can use something like isinglass. We don’t use any finings, but you’re going to want to get the beer as clear as possible, especially if it is on the lighter side. If I was a homebrewer I would forgo the airlock during primary and setup a blowoff tube to let the sulfur escape. To cut down on the lag time we like to pitch at 65 ☏ (18 ☌), then over the course of two days we bring it down to the fermentation temperature - around 50 ☏ (10 ☌). We use Wyeast German Lager for yeast, although we are a little tough on our yeast so we kind of beat the esters out of it. On the second day we’ll do 151 to 152 ☏ (66 to 67 ☌) to get more of the body. We have a 15-barrel brewhouse and when we do a 30-barrel batch we split the mash temps between the two days - 149 ☏ (65 ☌) on the first day and get a lot of the fermentables. We do a single infusion mash where we mash in at 152 ☏ (67 ☌), give it a 40 minute rest then sparge at 165 ☏ (74 ☌). I think it comes out to about 19 or 20 IBUs. For hops we use Nugget as the bittering hop, Czech Saaz and Hallertau as the aroma and flavor hops. ![]() We also use a single bag of wheat malt in 30 barrels to help with head retention and give a little bit of mouthfeel. We use three types of malts to brew our Vienna: standard two-row pale, Vienna and Caramunich 40 °L. I think people were kind of uncomfortable with the original name - for example, we attended a festival and it just wasn’t pouring so we swapped out the tap handle for a Ladder 1 Lager and we couldn’t stop pouring it. We are planning on releasing it either this year or next year as Ladder 1 Lager, though it was originally on the market as 2-6-0 Mogul. Ours is more of a pale gold to a light copper color. Our Vienna lager recipe comes down from the original head brewer and it’s since taken on its own character and become lighter in color than what it may typically be style-wise. Brewer: James Moriarty, Pennichuck Brewing Company in Milford, NH We found three US brewers who understand what it takes to brew a good Vienna lager. But you don’t need a passport to find some great Viennas. Vienna lager’s origins come from its namesake city in Austria, and some of the most popular commercial examples are brewed in Mexico.
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