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.
Me too I am often torn between light Munich malt and Vienna malt! Many thanks for sharing this!
Thanks for reading