![]() We are planning on releasing it either this year or next year as Ladder 1 Lager, though it was originally on the market as 2-6-0 Mogul. Ours is more of a pale gold to a light copper color. ![]() Our Vienna lager recipe comes down from the original head brewer and it’s since taken on its own character and become lighter in color than what it may typically be style-wise. Brewer: James Moriarty, Pennichuck Brewing Company in Milford, NH We found three US brewers who understand what it takes to brew a good Vienna lager. But you don’t need a passport to find some great Viennas. That was the Vienna of all Viennas I've ever tasted and one of the finest beers I've ever brewed.Īs one may see from the recipe, important characteristics of Vienna Lager include very simple ingredients and a very complicated process.Vienna lager’s origins come from its namesake city in Austria, and some of the most popular commercial examples are brewed in Mexico. I brewed it last autumn, triple decoction and all, still have several bottles. Here's THE ultimate example of the classic Vienna Lager style, an authentic recipe of 1870 published by Andreas Krennmair: Recipe: Andreas Krennmair’s Traditional 1870s Vienna Lager You'd call it Amber Loral Akoya Lager and nobody will tell you you're doing anything wrong If anything, your recipe seems to be closer to a modified modern American version of Festbier/Märzenbier. 68% Vienna malt in the grist alone doesn't make it a Vienna - though it makes it an Amber Lager! Even if it's not brewed with decoction (which it traditionally should be), single English-style infusion mash is quite uncommon for the true renditions of the style.Ī classic Vienna Lager is radically different from your recipe, which essentially is not a modification of a Vienna but rather a completely different style. Besides citrusy hops, it doesn't contain Crystal or Roasted/Chocolate Malts. Just why do you call your recipe a Vienna?Ĭlassic Vienna Lager is historically a single-malt and single-hop (Wiener / Saazer) beer. Chill to 50 degrees and follow typical lager fermentation schedule.Īctually, your recipe looks nice and promising. 60 min boil followed by whirlpool beginning at 170 degrees. Single infusion mash at 153 x 60 min w/ 3 gallons of strike water. Water adjustments (salts added to mash only) ~ 7 IBU Akoya/Loral 170 degree starting whirlpool (est 10% utilization) A touch of lemony citrus zest might be a nice addition, I just don't want something that will give off a super juicy flavor. Loral sounds like a more "unique" option for a Vienna lager, but I am a bit hesitant as I think I have only seen it in IPAs and so I am afraid its going to be too fruity. Great for distinctive IPAs and pale ales but perfect for sessionable and lager-style beers.įrom what I can gather, Akoya would be the safer option as it sounds almost like a "new" noble hop. variety releases - this hop is approachable and balanced. Don’t expect an in-your-face fruity character with Loral® as seen with some recent U.S. ![]() In beer, the floral notes are accentuated yet complemented nicely by fruity and citrus with just a hint of herbal. A touch of sweet fruity aroma rounds out this well-balanced hop. It is described as a "super noble" hop and according to Yakima Valley's website: The aroma profile of Loral® has been described as a “super noble hop” with its wonderful floral and herbal notes followed by a backdrop of citrus and earthy character. ![]() But I was also thinking about jumping on the Loral bandwagon. It's main growing country is Germany so I thought that could be an interesting choice. Their website gives aroma notes of tea, spicy, green fruit and pepper. So the dilemma is this: looking at new and experimental hops on Hopsteiner I came across "Akoya" hops. My grain bill is already set and I think I am happy with what I have in that regard. Anyways, I am looking into trying something "different" with the hops. Vienna lager is by far one of my favorite styles and so it only seemed right. I am first generation German-American so I wanted to find a hybrid of both old world style with a modern, American flare. So if you are going to get on me for going against the grain, this post is not for you. Hey all, I am going to preface this by saying I know my recipe is not quite "traditional," and frankly that is what I am going for.
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