Vienna Malt thoughts...
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LiverDance
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Vienna Malt thoughts...
Anyone ever make a brew with all or mostly Vienna? If so what are your tasting notes on it? I'm interested to see what kind of flavor it would have.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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CorneliusAlphonse
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Re: Vienna Malt thoughts...
I remember really enjoying x's Vienna lager at hoptoberfest a few years ago... I made an Oktoberfest in early July which was I think 100% Vienna malt, well see how it tastes in another month or so!
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
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Keith
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Re: Vienna Malt thoughts...
Jeramy (know1) made a tasty Vienna Lager that he brought to the potluck. Tasty beer.
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mumblecrunch
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Re: Vienna Malt thoughts...
The beer I have in the primary right now is a Vienna Ale of sorts with 70% Vienna and 30% Pilsner (fermenting it on WLP080 Cream Ale Blend instead of US-05 though).
I'm pretty sure Trevor Whyte made the same recipe last fall and might be willing to comment on it.
/a
I'm pretty sure Trevor Whyte made the same recipe last fall and might be willing to comment on it.
/a
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amartin
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Re: Vienna Malt thoughts...
I might be doing that this fall. I've made a few Vienna lagers already, but they were both blends of Vienna, Munich and pilsener malts.
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jtmwhyte
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Re: Vienna Malt thoughts...
The Fizzy Yellow Beer recipe that Aaron is referring to is awesome. I had a flood in my house shortly after kegging and carbing it and it sat in my shed just above freezing for a month. When I got back and tapped it it was crystal clear and tasted like a lager. I'd definitely do it again. I actually have a Vienna/Cascade SMaSH lined up for the fall in my "To brew" lineup.mumblecrunch wrote:The beer I have in the primary right now is a Vienna Ale of sorts with 70% Vienna and 30% Pilsner (fermenting it on WLP080 Cream Ale Blend instead of US-05 though).
I'm pretty sure Trevor Whyte made the same recipe last fall and might be willing to comment on it.
/a
To answer the question above I found it added just a bit more complexity and an awesome deep yellow, almost orange colour to the beer. It's not necessarily more malty or grainy as I'd read, just a little "richer" tasting for lack of a better word. I used Weyermann Vienna in mine.
Nova Prime Taproom
Tap 1: Festa Brew Scotch Ale
Tap 2:
"Fill with mingled cream and amber,
I will drain that glass again.
Such hilarious visions clamber
Through the chamber of my brain -
Quaintest thoughts - queerist fancies
Come to life and fade away;
What care I how time advances?
I am drinking ale today." ~ Poe
Tap 1: Festa Brew Scotch Ale
Tap 2:
"Fill with mingled cream and amber,
I will drain that glass again.
Such hilarious visions clamber
Through the chamber of my brain -
Quaintest thoughts - queerist fancies
Come to life and fade away;
What care I how time advances?
I am drinking ale today." ~ Poe
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RubberToe
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Re: Vienna Malt thoughts...
Delicious. Breaddy. Not too sweet. Ive made a 50 percent or more Vienna lager and was really good.
Sent from the brew timer.
Sent from the brew timer.
Electric Brewery Build
On tap at RubberToe's:
Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
On tap at RubberToe's:
Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
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LiverDance
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Re: Vienna Malt thoughts...
I'm thinking of doing 95.2% Vienna and 4.8% caravienna with Galena for bittering and some at 5 mins for flavor/aroma
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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