Boone Forks (Vienna) Lager

Discussion in 'Recipes for Feedback' started by BilltownBrewingCo, Feb 10, 2020.

  1. BilltownBrewingCo

    BilltownBrewingCo Active Member

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  2. Trialben

    Trialben Well-Known Member

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    I havnt brewed one but I'd go all Vienna and see what that brings.
     
  3. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Active Member

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    I would definitely go with the majority of vienna malt
     
  4. Nosybear

    Nosybear Well-Known Member

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    I'd recommend 100% Vienna, subtracting enough for mash pH control with acidulated malt, maybe 2% - 3% Carafoam for head retention. Vienna Lager is a simple beer, just a little toastier than a Pils.
     
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  5. BilltownBrewingCo

    BilltownBrewingCo Active Member

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    Excellent. I appreciate the advice, love the carafoam idea. Will also likely need that touch of acidulated...
     
  6. Ozarks Mountain Brew

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  7. BilltownBrewingCo

    BilltownBrewingCo Active Member

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  8. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Active Member

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    I personally would swap the carafoam for caramunich and add a couple oz of carafa to get the color right. Just me...
     
  9. BilltownBrewingCo

    BilltownBrewingCo Active Member

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    In most cases, I would agree with you. However, I am brewing this along with 8 other beers for our annual Crawfish boil and tasting. Being lighter will help it look different from the maibock that will be taped right next to it
     
  10. Nosybear

    Nosybear Well-Known Member

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    You're actually amplifying both the caramel and color away from style. I'm not knocking it at all, it's your beer, but it would be too dark and too sweet for a traditional Vienna lager.
     
  11. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Active Member

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    Sorry I haven't seen many vienna lagers that are 5 SRM. I personally wouldn't use any cara malt in a vienna but I would try to match the style guidelines for color. I would probably go all vienna with enough carafa special to make it amber colored. I guess I'm crazy.
     
  12. Nosybear

    Nosybear Well-Known Member

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    I honestly haven't seen too many traditional European Vienna lagers, the style having been commercially extinct for a great number of years. For the Mexican variants, you are correct in using caramel and adding color. I believe the style guidelines are attempting to separate the two where the Vienna lager I'm talking about would land in historicals.
     
  13. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Active Member

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    #13 Iliff Avenue Brewhouse, Feb 11, 2020
    Last edited: Feb 11, 2020
    So the Vienna Lager style in the BJCP guidlines refers to the Mexican variety? Good to know and makes sense since my international amber lager scores in the 40s when entered as a Vienna Lager. I do see some notes now about historical versions although it doesn't mention that they should be gold in color. Good to know for future reference.

    Carry on. Sorry to sidetrack...
     
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  14. BilltownBrewingCo

    BilltownBrewingCo Active Member

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    No worries guys. Appreciate the info!
     
  15. Trialben

    Trialben Well-Known Member

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    Nail it and it will be delicious ;)!
     
  16. Nosybear

    Nosybear Well-Known Member

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    Agreed. Either way will make a good beer. One is more European (and extinct, by the way) while the other is more Mexican (and thriving). Your choice: I'd make the extinct European style. You may like Modello more.
     
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  17. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Active Member

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    Sounds like they should remove the category then and just go with international amber lager.
     
  18. Nosybear

    Nosybear Well-Known Member

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    I believe the intent is to put the classic European style into the Historicals (Category 27). Don't know what they're going to do with the current style - International Amber would be a good landing place for it.
     
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