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.
0 Comments
Leave a Reply. |