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)|
|Color||Around 8 EBC|
|Grains:||Vienna Malt (8 EBC)||3.0 kg|
|Hops:||Tettnanger (4.4% AA)||20 g and boil for 70 min|
|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|
|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.