The amount of knowledge pouring out your videos matches the chalkboard background perfectly! I get schooled on beer-making and entertained at the same time! Cheers to yet another great brew day 🍺
That looks amazing if I ever get into home brewing that would definitely be on the brew schedule with Oktoberfest ,Miaibock,Hefeweizen, Toasted bock, Porters and Coffee/ Chocolate Stouts
Pressure fermented a Vienna Lager (recipe almost identical to yours - w/ some Caramunich added in) in a Fermzilla a month or so back. Grain to glass lager in less than 2 weeks. Turned out great and has turned into our nightly session beer. You're right that Vienna as a style is a perfect accompaniment to fall, winter... well, frankly, all seasons.
Looks phenomenal. Well mine is a pseudo vienna that i am playing around with pressure fermentation. My other experiment is using lutra kiveik yeast.. hopefully they both turn out.
Looks great Steve. I've done a few Vienna brews and loved them all. All my kegs are full. Once I knock those out I'll move onto the stouts ,Amber's, and of course another Vienna. Take care.
I scaled this recipe up to 10 gal. OG (1.055) Used a 4L starter. At the end of fermentation (1.013)it was a Diacetyl Bomb! I fermented it at 52F( cold as I could get it using a cold cellar) and did a 6 day diacetyl rest. It still has some slight diacetyl left but tastes good though. I'm going to keg it today. Thanks for all your videos!
Its definitely not an exact clone, you might want to try and get the sam adams yeast for that, but it's a great brew regardless. Cheers and thanks for watching!
I just brewed a lightly Smoked Vienna Lager yesterday. I went a little different with my grain bill 78.1% Vienna, 8.2% Chit, 8.2% Melanoiden, 3.6% Smoked Pilsner, and 1.8% Pale Chocolate, then used Hallertau Mittelfruh, and Hersbrucker hops. I'm looking for a medium mouthfeel, but capable of holding a good head while at the same time having a perception of dryness. Oh, yeah! I went with the 34/70 yeast. I enjoyed your video.
Thanks for making this video! I've been wanting to make this style as my first true lager. My Octoberfest is half gone so I want to get brewing this recipe. See you on the Hoppy Hour! Thanks again !
Good video! The best vienna ive been able to find is from von Trapp brewery in vermont. Brooklyn lager as well is essentially a vienna, which in my opinion is better than Sam
Great video as usual. I have managed to get my hands on some Crisp Hana Vienna malt and am planning to do an original Vienna lager following one of Andreas Krennmair’s recipes as my next brew
Such an underrated style. I brewed one this spring. I kept the grist simple and fermented with 34/70 in the low 60s. A bit unconventional but I used Centennial hops. It came out amazing.
Loving the amount of lagers you cover in this channel! There’s something in them that I’m just drawn to in brewing that I can’t find in ales. Can’t put a word on it though.
I'm glad you ebjoy them so much! For me they're just very fun to brew and after making them enough, I'm starting to really understand the effect the yeast has on flavor and mouthfeel - as mentioned above it is quite different than ale yeasts!
Your content is always very well done, articulated, expressed, and produced. You have set the bar high brother. Oh, and I cannot buy that shirt. After watching your content I have come to understand that I am just an apprentice beer engineer. I will have to sell the apprentice beer engineer shirts if I ever create content. Well done again.Cheers.
@@TheApartmentBrewer Love is such a strong word. I find your content highly palatable. Like beer, some content is consumed easily, and others are an acquired taste. LOL
Great video! I'm enjoying my Helles Lager quite a lot currently 🍻 I'm envious of your head retention! I just can't dial this in, even with adding in carapils.
Helles is another great style for this time of year! I think I'm going to credit the high protein in weyermann malts for the head retention. I haven't ever had an issue with it when brewing with them
I feel you on the over saturation for Oktoberfest and Feast Beers.. My Go Tos are Pils in the Summer, Hefeweizen or Helles or Vienna or Dark Mild or Ambers in the fall and over winter are Porter or Bock or Dunkelweizen.
Awesome work! You piqued my interest when you mentioned step mashing this brew. I've been looking to try it out, what would you suggest as your step mash schedule for a Vienna Lager? Thank you as always, prost!
Brewed this recipe on Thanksgiving! Super excited to see how it turns out, and hope to have it ready by Christmas. Pressure fermented at 15psi in a cool area of my house. Going to cold crash around 7-10 days and fine with gelatin then transfer and have about 2 weeks to lager before the holiday. Love the channel! Cheers 🍻
I’d love to see some more videos on the conical use! I know you did an overview but yeast harvesting, trub dumping (when and how to do it), etc would be beneficial. Not too many videos out there that cover those topics. At least that I’ve found. But awesome video and I’ll give this a shot once my Oktoberfest kicks.
I got a couple beers with different hops and different yeast strains but almost identical SRM to the beer you made, both my beers sitting around 12 SRm but look pretty red. I did use almost the identical grain bill on both. Looks amazing good job
A very interesting beer style. I brewed two Vienna Lagers this year and plan to continue next year with more brews to improve my recipe. I will definitely try your water profile. Mine is not too different - I mainly have the chloride/sulfate ratio reversed. Your profile sounds more reasonable. Thanks.
Although I didn't really mention it in the video, I was very happy with the way the water profile shaped the final beer, although you can make a hoppier version of the beer which may use your water profile more effectively (although at that point you're in altbier territory)
These are wonderful beers. A couple of variances from my own recipe: a comparable amount of black patent malt in the grain bill instead of the carafa; also for hops, I use Galena for both bittering and flavor. I'll have to try your recipe for comparison.
The bee also liked the malty character of the beer. Is melanoidin malt and aromatic malt used interchangeably or are they two different malts? Can’t seem to find the answer. Good looking beer! Thank you.
Glad you enjoyed the video! The way I've looked at it is melanoiden is more appropriate for German styles and aromatic is more appropriate for Belgian styles, although they do behave very similarly. I've also found that you can use a bit more aromatic malt before overdoing it
…just had a Vienna lager at the DropZone, Steve- and then noticed this video- and that it’s a year old. Serendipity? I enjoyed the Vienna lager a I had at DZ
I love the concept of a Vienna lager the only time I’ve tried to make it I thought I had enough yeast for it but was one packet short of dry yeast so I added an Octoberfest yeast I think it added an aspect that I didn’t really want.
I just kicked my first Vienna lager a few weeks ago. Loved it, but I think mine was a little too close to a marzen or bock. Similar grain bill but did a single step decoction mash and included some munich II in addition to a touch of carafe. I think the dark Munich + decoction put it slightly over the edge into 'super bread' category maybe, so I'll probably leave the Munich 2 out next time. Or I didn't balance it out w enough bitterness given how bready/malty it was? Anyway, I loved it, and yours looks terrific!
Re watching as I'm about to brew a Vienna lager. Jealous at the beginning when you're saying you can get festbier / marzen everywhere you go in autumn (fall). Can't get that so much in the UK 😢
@@TheApartmentBrewer judging by a video I've seen of yours, you've been to the UK before and seen the beer scene, and it's great if you want to drink "real ale" and in fact, most beer festivals held around the country are organised by CAMRA (campaign for real ale) which means no carbonated beers, craft beers etc. Anyway, long story short, where I live which is still close to London, the beer scene has nothing on America
Good video, i want to ask you, please, why you don t made the protein rest at 55 degrees celsius for 10 minutes, ? And also, we don t need the step around 72 degrees celsius before the mash out ? Thanks Pier
Great video with awesome recipe. I brewed Vienna Ale (60% Vienna 40% Pilsner) and it was great beer. I am wondering: is there any reason that you are not mashing out? I've noticed that almost in all of your brewers you are using a single mash, but in books and recipes I see mash out at 78 for like 5 minutes.
Thanks for another interesting video. I'm learning a great deal from your videos. I don't mean to be critical, but don't you need a 90 minute boil because of the Pilsner malt to drive off the DMS? Also I heard that a hard boil is good for light beers like these lagers. Do you find that to be true?
Thanks and glad you enjoyed it! I really don't do the long boil for DMS thing anymore since that's pretty much been shown to be a myth now. Pilsner malt carries far less DMS precursor nowadays than it used to. Long boils are great for color and melanoidin character if you want to use them. They can help with long term shelf life as well
No one will be left indifferent to Viennese lager, but I have another question for you: Please tell me, what do you use to disinfect your fermentation tanks and what do you wash off the disinfectants with?
Hey Steve. I'm going to take my All Rounder on it's maiden voyage next week and I want to bring this recipe along for the ride. Fermenting under pressure for my first time. I have a couple of questions regarding ingredients. I have access to everything in the grain bill except for the dehusked carafa II. I know my local home brew shop carries carafa III. Would that work? Or is there something else you would suggest? Chocolate malt maybe? Also, I'm unable to get the yeast that you use. Is there a dry yeast strain that you would suggest for me to pressure ferment this recipe with? Saflager W-34/70 or Saflager S-189 or Saflager S-23? Is there anything in the grain bill you would change as well? Thanks in advance!
I would ask your LHBS if the carafa III is dehusked. If so you can scale it back a bit from the addition here, or if that doesnt work see if you can find a similar dehusked dark malt like blackprinz or midnight wheat. All you need is a tiny bit. If that fails, do a cold steep on the carafa III then add to the kettle during the mash until you get the right color. Chocolate malt works but can be a tad roasty. I'd recommend 34/70 or S-23 for dry yeast options.
Are you trying to get really clear beer? If so, have you tried Clarity Ferm from White Labs? It can help eliminate chill haze. In my lagers, I had run into issues in some of them even with finings and multi-month lager periods. However since using Clarity Ferm, I've had super bright lagers within a week of gelatin finings after cold crash and packaging.
Great job on the brewing video. Gkad to see Northern Brewer is working with the Home Brewing RU-vidr community. I really like what they offer. My only complaint is they do not ship to military addresses so that is why I end up using MoreBeer since they will ship to me. Keep up the good work!
@@TheApartmentBrewer Yes I was surprised as well because back in 2012 they would ship. I have reached out and they told me that they do not ship to military addresses or at least APO, AP ones.
I’ve been hearing such mixed thoughts on this. What do you think about lagering? I feel like it is another cause for lagerphobia for brewers. I honestly don’t care if my lagers are clear, as long as they taste good. Does it really make a difference to let it sit in the fridge for months and months or can I crack one open 2 weeks after I bottle it and not feel bad? I’ve never noticed a difference but that may just be me
Thats why shortcuts like cold side finings exist so you don't have to wait around for weeks to months. I totally agree, if it tastes good and makes you happy thats awesome! I prefer to clarify my lagers if possible though because there is a distinct flavor change when it clarifies.
I don't have a fridge for lager yeast fermentations yet, I was wondering if you have ever made this recipe with ale yeast and a mid 60s fermentation temp? What would be differences to expect besides cleaner and more crisp? I'd like to try this with us04 or 05
No disrespect to you love your content probably something on my end but I brewed this beer and it turned out like poop. It’s like there’s hardly any flavor hardly has a head on it and has a weird little after taste. I fermented under pressure in my unitank because I don’t have a way to drop the temperature lower than 65 deg. I’m frustrated! I also put gelatin in it fir 3 days and it’s still murky and not clear at all.
Second thought I was wondering if you had ever heard of a beer called barrilitos? I had it in Mexico when I visited 5 times and everytime I go that's what I buy I absolutely love it and it's only a 3.6 abv lager so nothing crazy !!! I've been searching off and on for 6 months for the recipe with all dead ends ofcourse. I would go bonkers if I could find it.
Most of the time I use an aquarium pump in an ice water bath in a dorm fridge that circulates through a cooling coil in the fermenter. Sort of like a poor man's Glycol chiller
Usually I just dont really care and accept that the beer will be lower abv than planned, but you can always boil longer or add some malt extract to bump it up a few points.
@@gregf4083 in that case it may be best for you to just order the milled grain but it will cost a bit more. Keep in mind if you buy a mill you'll need a corded drill if you don't want to hand crank. Battery powered drills will burn out their motor on a mill
Your recipe is two weeks too late for me, I’m bottling my Vienna today. I hopped with Hallertau Mittlefruh with similar grist. Keep up the great work with your video
