That’s fine, but since you decided to comment that my recipe isn’t a “real” Vienna lager, would you mind sharing your recipe interpretation for a real Vienna lager?
@@BEERNBBQBYLARRY Sure I will give you what I consider to be a real vienna lager recipe, 2 row is not really something that in my mind should be in the beer. Heres my recipe which I developed 5-6 years ago and has won several competitions and awards. Recipe (5 gallon batch) 6 Pounds Vienna Malt 1 Pound 8 Ounces Pilsner Malt 12 Ounces Munich Malt 4 Ounces Melanoiden Malt 2.5 Ounces Acid malt 2.0 Ounces Carafa 3 Target abv is 4.5% Note I use a decoction mash and typically do it over an extended period but this is not necessary just a preference. Can just do a regular mash. 1 ounce of tettnang or similar german hop 60 minute boil 1 ounce of tettnang or similar hop 5 minute boil Target IBU of about 20-25 Use any german lager yeast, I like to use W34/70 Yeast. Ironically several years back I gave it to another youtuber, Tubedinoz Homebrew and he has a video doing the recipe on his channel if you wanted to have a look at it. I would appreciate receiving feedback from anyone who brews it, I like sharing my recipes this is my grandfather's favorite beer recipe.
After drinking a keg and a half, I’ve come to the conclusion that the caramel notes are too much for this style. Detracts from the rest of the beer. I might revert to my original recipe next time.
Hello Larry from Southern Victoria, the bottom of mainland Australia, Autumn here and it is turning cold but I'm still brewing lagers under pressure like you do, Kegland here in Australia sell beer filters like that one you have and I filter all my lagers now, but I still sometimes get chill haze and I was using gelatin but I found something much better than gelatin and that's biofine, I put 30ml in the keg of cold beer, i like to mix it evenly into the top 4 inch of the beer so it then drops evenly to the bottom and biofine is much better and faster than gelatin, I'm also now using Lallemand NovaLager yeast, you can treat this yeast as a ale yeast and even in a fermenter without pressure it will come out clean, it is a medium flocculating yeast though so a beer filter comes in really handy for this yeast where as the Saflager W 34/70 tends to drop clear faster, as for flavor I'm finding it identical to W34/70 and Diamond, very clean and with summer coming up in the northern hemisphere you should have a crack at Novalager yeast. cheers 🍺🍺
Good to know. Never used biofine or Novalager. What I like about filtering over fining agents is that I don't have to open my fermenter to the air. It's all closed system all the way to the keg. Novalager yeast is hard to find here. I can't find it in my area yet.
I know that you and Clay from JaDeD are good friends. I just heard earlier today about his horrible case of pneumonia. I watch all of your videos and love it when you and Clay get together on camera. You two are a blast to watch together. Just wanted to reach out and let you know he's in a tremendous amount of prayers all over the global brewing community today. Everyone ❤'s Clay.
Wait - how many coolers, chillers, and buckets does 1 person need? 😄Just kidding of course. Excellent video! 👏Been watching you for many years (at least 6 years), and you just get better and better. 👍Cheers! 🍻
Beautiful, Larry! I am brewing a hazy IPA / NEIPA, trying out Mash hopping and sous vide magnets in my pressure fermenter for delayed charge, also doing 1 oz citra at pitch as usual, trying to ramp up the nose, using yakima Valley Lupomax for a real nose bender!
Great video. I add about 4% melanoidin because I love the malt flavor. Mash out helps head retention too! Omega OYL-107 Oktoberfest was a solid yeast option but I’ll try the Lallemand. Can’t wait for the X2 review.
Cool video! I gotta tell ya, 4 years ago I brewed your Belgian Wit recipe and altered it just a bit, and got 5th place in the Maine state homebrew competition. Love that beer! Cheers 🍻
@BEERNBBQBYLARRY I know right! 😆 the following year I barrel aged a stout and got 2nd, it all worked out. Great channel though and YES gotta love a Vienna lager. I make one with lighter malts and use cornmeal, makes a nice corona style beer. Cheers 🍻 👏
Brand new to brewing, in fact my first batch is on its diacetyl rest as I type this. My recipe is very similar to this but I will be brewing this lager. You make it look sooo good.
Looks great! Maybe I'll try that one day. I've had huge problems with Wyeast though, I've ordered 2308 3 times and all 3 times the yeast was dead! I've ordered White Labs many times before and they always work great but Wyeast never do. However I read that 2308 is the same strain as Diamond Lager so that's an easy sub to do. Dry yeast for the win!
I’m done with Wyeast. All my local homebrew stores quit stocking it due to their price and drastic shipping increases. They’ve all switched to Omega Yeast being a local company and much cheaper.
Vienna lager is my favorite. I can’t do IPAs and hate that they are so prevalent. The only big brands I can find that resemble a Vienna lager are Shiner Bock and Victoria.
Great video as always Larry. You're the king. Wondering if your mashout helped you efficiency since you said you don't usually do it. Also very curious about hitting both enzyme Temps for my own brewing. Was afraid beta temp would cancel out alpha progress. Probably just me. Keep it up man!
Mashing out actually ensures all enzymes are deactivated so that would not be it. As for betas and alphas, it is the other way around. Mashing too hot will deactivate the beta amylase, but starting low and then ending higher will allow both types of enzymes to be maximized.
Another option would be to do what Short Circuited Brewer does: use a thermo shipping label printer. Only downside is that they are only black and white.
I pressure fermented only under slight pressure to test the X2 for pressure leaks (there were) as there was no need for it given that I was fermenting in the yeast’s optimal temperature range.
Larry, did you pressure ferment this at all? Nice looking beer - Nothing like a malty lovely Vienna Lager. +1 vote for melanoiden additions - they are nice in this style, especially if you don't step mash. Cheers!
Thanks Larry. Great content as always! What is the purpose of the 2-row in the recipe? Vienna has enough diastatic power to convert itself (and then some) and going with that extra % of vienna would likely give a slightly richer flavor?
My favorite beers are fest beersI Not to steal from Vienna Lagers thunder by any means but have you tried brewing a Dunkel yet? You said you like Dunkel IIRC. thanks.
Couldn’t have been more than 15 psi since that is the limit of the PRV on the fermenter. Probably less than a half hour for all ten gallons. It took more time to set up and tear down.
Northern Brewer Grain Scale. Only down side is that it turns off after a few minutes, so I have to turn it back on and either record the empty weight or re-tare every few minutes.
@@BEERNBBQBYLARRY Hi Larry, This scale looks like a carbon copy of the Anvil scale I use. On the Anvil scale, you can turn off the "auto off" function. I won't go into the details here but if you go to the Anvil site they have the manual on the scale page . Check out page 3. Maybe this will work with your scale. Cheers.
