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I realize that. It would be more of an "international" amber lager at this point. Sort of like a mexican version of a vienna lager (modelo negra, XX amber, etc)I don't think Vienna Lagers typically include adjunct grains, but that doesn't mean it won't make a good beer!
Adjunct is not to style and I'd use 100% Vienna as my base grains. That said, your recipe should make a nice, drinkable American lager....
That's more like it! Looks like a Festbier...
As mentioned, it’s not supposed to be a traditional Vienna…Adjunct is not to style and I'd use 100% Vienna as my base grains. That said, your recipe should make a nice, drinkable American lager....
I’m sure that’s good! Too much crystal malt for my taste.
You titled it as a Vienna lager and then asked for our thoughts without any context lol you got a bunch of style nerds giving their thoughtsAs mentioned, it’s not supposed to be a traditional Vienna…
First of all I called it an adjunct Vienna lager from the beginning. I thought the beer nerds would know what that is. Apparently not…You titled it as a Vienna lager and then asked for our thoughts without any context lol you got a bunch of style nerds giving their thoughts![]()
Sure thing. It looks tasty to me, excited to hear how it turns outFirst of all I called it an adjunct Vienna lager from the beginning. I thought the beer nerds would know what that is. Apparently not…
sorry all. It’s an international amber lager based on a mexican adjunct Vienna lager. Hopefully that’s more specific. My bad.
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