#3 Vienna Single Malt

Eureka: The title makes you believe that I made a Vienna Whiskey. No my friends, this is just another beer recipe. My third batch was again an experimental batch like the second one. But instead of Munich malt, I used Vienna malt this time. The recipe was very similar to the second one. And I have some tasting notes… but no pictures…

Recipe:	Vienna Single Malt
Numbers:	Volume	15 L (4 gal)
	Original gravity	15°P
	Terminal gravity	6°P
	Color	Around 8 EBC
	IBU	13 IBU
	ABV	5 %
Grains:	Vienna Malt (8 EBC)	3.0 kg
Hops:	Tettnanger (4.4% AA)	20 g and boil for 70 min
Yeast:		S-04
Water:	Burgdorf	Mash: 9 L (2.4 gal), lauter: 10 L (2.6 gal) @78°C (172°F)
Rest:	5 steps	Mash in @45°C (113°F), 20 min @ 43°C (109°F), 30 min @ 61°C (142°F), 30 min @ 72°C (162°F), 10 min @ 78°C (172°F)
Boil:		Total 70 min
Fermentation:	Primary	4 days @ 21°C (70°F) in a plastic bucket
	Secondary	In bottles
Maturation:	Carbonation (CO2 vol)	N/A
	Maturation time	3 – 4 weeks

06/17/06: Brew day, nothing special happened. Fermentation started after two hours.

06/21/06: Bottled after four days! I wanted to try the method where you bottle just at the point where there is enough sugar left for bottle conditioning. This process is called “Grünschlauchen” in German.

01/17/07: I tasted the beer before but have no tasting notes. The beer was now approximately seven month old. The beer seemed to have a nice head, was clear and had a malty and bitter taste. So it was drinkable as it seemed. This is kind of proof to me that I could store my beers up to seven month without any problems. I guess this is pretty good considering that this was my third brew and I stored my beers at around 15°C (59°F).

I still like the flavor impact of Vienna malt. It gives the beer a very malty and rich body. Comparing the Vienna and the Munich malt, the Vienna malt seemed to give the beer a more subtle character than Munich malt. Whenever I want a more subtle malt character I tend to use Vienna, and if I want a more pronounced malt character (like in a Märzen), I would use Munich malt. At that time I just could get the Munich malt 1, today there are two additional Munich malts, 2 and 3 available at my supplier. The difference between all of those Munich malt is their color. I expect that the darker Munich malts tend to increase the malt character and body of the beer as well.

Stay tuned for further recipes. I know that my first batches were not that interesting. But I will not proceed posting my recipes in an ascending order of brewing. I’ll just pick one of them and sometimes in the future there will be all my recipes available.

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