![]() yeast nutrient (BSG Fermax), 10 minute boil Sterling hop pellets (8.1% alpha), 10 minute boil Sterling hop pellets (8.1% alpha), 60 minute boil Distilled water, adjusted as outlined below.Here’s hoping the results match the effort! ![]() Something to adjust for next time!Īll in all, this was one of the most technically demanding (and fun!) brew sessions I’ve done to date. The main issue is that my temperature drop was more than expected, probably due to cooling in the mash tun as I strained out each decoction volume. As noted below, I ended up closer to my mash targets, but still not quite there yet. This upped the calculated decoction volume accordingly. So, even though I was actually going for a 144°->150° mash temperature boost after the decoction, I told the software I was going for a 138°->150° boost. I left the temperature for the next step the same. So, after I had the volumes for the 144° step, I changed the temperature target for that step to 138° (or whatever I thought the mash would end up at). I knew that the mash would slip a bit below 144°–let’s say 138°–while I was doing the decoction. Let’s say my first mash step was at 144°, and my next step aimed for 150°. What I did was tinker with the step temperatures a bit. I got some assistance from the BeerSmith software on this. So, I adjusted all of my decoction volumes up. So, I modified that a bit too.īased on my previous experience with a decoction mash, I knew that hitting mash temperatures after decoction additions was going to be a challenge. Finally, I knew that I wanted to build up some water for this, but Strong’s water suggestion (RO water with just a bit of calcium chloride augmented by phosphoric acid) also departed from the “traditional” recommendation of a profile that matched some wells in Vienna itself (as listed in Noonan’s classic work). I also elected to use dry yeast, both for simplicity as well as to give dry lager yeast a try (in this case, the well-reviewed Saflager W34/70). The original brew called for whole Sterling hops pellets were easier to track down. Some of this was based on necessity, and some of this was based on my own inclination. Once I had a base recipe in mind, I couldn’t resist the urge to modify it. ![]() The recipe from Modern Homebrew used a decoction mash to develop the rich amber color characteristic of the Vienna lager style, which meant a great chance for me to expand my techniques! As the name implies, Strong’s recipe was a SMaSH, which appealed to me as a way to delve as deeply as possible into the mysteries of Vienna malt. My recipe was modeled primarily on “Nothing But Vienna” from Gordon Strong’s Modern Homebrew Recipes. This is my first time with the style, and only my third time brewing a lager beer, so I did a fair bit of research to flesh out the basics for this batch. Continuing my exploration of Vienna malt, I turned my sights onto the most Viennese of all Vienna malt-based brews: Vienna lager. ![]()
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