opinion on this recipe please

I can stand corrected, but a Pilsner is just that. You start putting Munich in it you have another style. If doing that, I might also put some Vienna in it and make it a German beer. I also question 1.008 with that much Munich. Again, I can stand corrected.
I dont like Kveik, but I know you dont have a choice. You want a lager yeast for a Pils and be able to ferment it at lager yeast temps.
 
Sandy Feet said:
I can stand corrected, but a Pilsner is just that. You start putting Munich in it you have another style. If doing that, I might also put some Vienna in it and make it a German beer. I also question 1.008 with that much Munich. Again, I can stand corrected.
I dont like Kveik, but I know you dont have a choice. You want a lager yeast for a Pils and be able to ferment it at lager yeast temps.
Click to expand...
Yes always fighting a bit to get the original gravity in the parameter . I m always on the down side
 
Sandy Feet said:
I can stand corrected, but a Pilsner is just that. You start putting Munich in it you have another style. If doing that, I might also put some Vienna in it and make it a German beer. I also question 1.008 with that much Munich. Again, I can stand corrected.
I dont like Kveik, but I know you dont have a choice. You want a lager yeast for a Pils and be able to ferment it at lager yeast temps.
Click to expand...
I want to try Vienna to make a close to German beer,
What's your suggestion, 10% will be ok?
 
You can start with 50 Pils/30 Vienna/20 Munich. Munich doesn't attenuate that well, so keep that in mind. You are going to get something with a different different yeast character using Kveik
 
Up the munich a bit more and you have a kind of alternate martzen. I like galaxy, adds a nice fruit component.

I wouldn't say is exactly a lager without a lager yeast though. It's looks tastey
 
Sandy Feet said:
You can start with 50 Pils/30 Vienna/20 Munich. Munich doesn't attenuate that well, so keep that in mind. You are going to get something with a different different yeast character using Kveik
Click to expand...
Don't agree, munich can be used as a base malt. I have made German lagers with nothing but munich some cara 40 and melaniodin
 
https://www.brewersfriend.com/homebrew/recipe/embed/1427656

This is my Golden lager(uses close to 10% light munich malt) I dont call it a pilner just a golden lager. I think its pretty good and sells really well.

I have brewed that exact same Golden Lager Recipe using Voss when my glycol was out. It is not the same beer. Voss does impart a fruity note. It is not bad, just not as good IMO.

Voss may add some fruit, but I have made some clean beers using Voss. I shoot for 96F(~36C) for fermentation temp and i overpitch it.

One negative is that voss doesnt flocculate very well.

This is an Session Amber Ale that im going to brew soon. Doesnt use Vienna, but you could easily sub in the vienna for the Munich. I am gonna brew it using Apex Sandiego yeast(chico).
https://www.brewersfriend.com/homebrew/recipe/embed/1514482

This is the highest % i have used of Vienna in a batch. As i recall it was pretty good. This one used Apex Munich Lager yeast
https://www.brewersfriend.com/homebrew/recipe/embed/1474638
 
Last edited:
Minbari said:
Don't agree, munich can be used as a base malt. I have made German lagers with nothing but munich some cara 40 and melaniodin
Click to expand...
It can be used as a base malt, but it isn't going to attenuate like a Pils when you start getting 20% plus.
 
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