What are you drinking tonight?

[big yogi]

im drinking a clone of Brew dog hop rocker, i's the best lager i have tasted:thumb:

 

[Dutto]

A 650ml bottle of Vienna Lager Batch Two! :thumb:

Bottled only three weeks ago (after 10 weeks lagering at 6 degrees) it had carbonated okay and tasted fine.

Now all I have to do is keep my hands off the four MKs that contain the bulk of the brew and let them mature! :thumb:

Wish me luck? :whistle:

 

[Clint]

...is the recipe something you would like to disclose? All that bragging it up has made me just a little curious......

 

[Slid]

Had a couple of a very light Golden Ale bottled mid April from Maris Otter and using Admiral for Bittering and EKG and Bobek (Styrian Goldings) for later additions.

Tonight, being Friday, more of the same and adding some Gales Festival Mild, made from the recipe in the GW book. Mild and Golden is really good, especially if both Mild and Golden stand up as decent drinks in their own right.

The Golden Ale, BTW, comes out at a good 6% ABV, with just Maris Otter, a dash of sugar and US 05. First bottled April 20th. Mild was bottled very recently, on 17th June.

 

[Dutto]

...is the recipe something you would like to disclose? All that bragging it up has made me just a little curious......

It's on Dutto's Brewday. Here's the recipe and method used.

VIENNA LAGER BATCH ONE
Brewed 13/03/17

INGREDIENTS
4.70kg Maris Otter
0.15kg Caramalt
0.15kg Crystal Malt
50g Hallertau Pellets
Youngs Lager Yeast
Protafloc Tablet
Yeast Nutrient

PREPARATION
Mill 4.70kg of Maris Otter Malt
Mill 0.15kg of Caramalt
Mill 0.15kg of Crystal Malt
Prepare 1 x 40g of Hallertau Hop Pellets
Prepare 1 x 10g of Hallertau Hop Pellets
Put out 1 x Protafloc Tablet
Put out 2 x 5g Youngs Lager Yeasts
Put out Yeast Nutrient

MASH METHOD
Strike Water = +/-2.6 litres per 1kg of grain = 15.0 litres at 68 degrees
Mash at 60 to 65 degrees for one hour. (Actually 61 degrees!)
Run off wort and circulate using TWO vessels until wort runs CLEAR.
Heat SPARGE water to 68 degrees.
Sparge at one litre per minute. Stop sparge when runnings reach SG1.008 / SG1.012.
Overfill boil kettle to 27 litres so that there is no need to add more water later.

BOIL METHOD
Boil with 40g of Hallertau Hop Pellets for 60 minutes.
Add Protafloc tablet and boil for 10 minutes.
Boil with 10g of Hallertau Hop Pellets for 5 minutes.
Cool to 20 degrees, Whirlpool and run off into FV via sanitised Sieve.
Add 1tsp of Yeast Nutrient, Pitch yeast at 21 degrees and ferment at 20 degrees for 14 days.

CARBONATING AND CONDITIONING
Syphon to Bottling Bucket and prime with 55g of Brewing Sugar.
Carbonate in fridge for one week at 20 degrees.
Cold Crash in Fridge at 1 Degree for one week.
Condition at ambient temperature for minimum of four weeks.

STYLE DETAILS
OG = Min of 1.048
FG = 1.010 to 1.014
ABV = 4.4% to 5.5%
SRM = 9 to 15
IBU = 18 to 30

NOTES

This batch was to check the statement “Cold Crashing for six days is as good as lagering.”

I was running out of time (we had a ferry booked!) so I shortened some of the times. In future I will stick to the above!

I will definitely use the "Cold Crash for six days at one degree." system in the future; rather than lagering for weeks on end! :thumb:

 

[Leon103]

It's on Dutto's Brewday. Here's the recipe and method used.

VIENNA LAGER BATCH ONE
Brewed 13/03/17

INGREDIENTS
4.70kg Maris Otter
0.15kg Caramalt
0.15kg Crystal Malt
50g Hallertau Pellets
Youngs Lager Yeast
Protafloc Tablet
Yeast Nutrient

PREPARATION
Mill 4.70kg of Maris Otter Malt
Mill 0.15kg of Caramalt
Mill 0.15kg of Crystal Malt
Prepare 1 x 40g of Hallertau Hop Pellets
Prepare 1 x 10g of Hallertau Hop Pellets
Put out 1 x Protafloc Tablet
Put out 2 x 5g Youngs Lager Yeasts
Put out Yeast Nutrient

MASH METHOD
Strike Water = +/-2.6 litres per 1kg of grain = 15.0 litres at 68 degrees
Mash at 60 to 65 degrees for one hour. (Actually 61 degrees!)
Run off wort and circulate using TWO vessels until wort runs CLEAR.
Heat SPARGE water to 68 degrees.
Sparge at one litre per minute. Stop sparge when runnings reach SG1.008 / SG1.012.
Overfill boil kettle to 27 litres so that there is no need to add more water later.

BOIL METHOD
Boil with 40g of Hallertau Hop Pellets for 60 minutes.
Add Protafloc tablet and boil for 10 minutes.
Boil with 10g of Hallertau Hop Pellets for 5 minutes.
Cool to 20 degrees, Whirlpool and run off into FV via sanitised Sieve.
Add 1tsp of Yeast Nutrient, Pitch yeast at 21 degrees and ferment at 20 degrees for 14 days.

CARBONATING AND CONDITIONING
Syphon to Bottling Bucket and prime with 55g of Brewing Sugar.
Carbonate in fridge for one week at 20 degrees.
Cold Crash in Fridge at 1 Degree for one week.
Condition at ambient temperature for minimum of four weeks.

STYLE DETAILS
OG = Min of 1.048
FG = 1.010 to 1.014
ABV = 4.4% to 5.5%
SRM = 9 to 15
IBU = 18 to 30

NOTES

This batch was to check the statement “Cold Crashing for six days is as good as lagering.”

I was running out of time (we had a ferry booked!) so I shortened some of the times. In future I will stick to the above!

I will definitely use the "Cold Crash for six days at one degree." system in the future; rather than lagering for weeks on end! :thumb:

I may have missed something but where does the Vienna come into it?

 

[Sadfield]

It's a city in Austria that has a Lager style unique to its breweries.

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[Godsdog]

black rock pimped mango pale ale which was kegged in april didn't like so added some caramel essence to it,still didn't like it so dry hopped it with some endeavour in may still wasn't happy with it so tonight hooking the nearly full cornie keg full to to the flash cooler I dry hopped it with some Amarillo in the Randall and finally its a good un at 35.5 P a pint all told:lol::whistle::thumb:

 

[Clint]

Thanks Dutto! As for the questions. ..you can get vienna malt.........would it make a difference?


Cheers

Clint

 

[pvt_ak]

JB ipa out the keg...clear as a bell but zero head retention...but hey, we all know that no head isn't the end of the world.....

Marlon....try them all! It's a dirty job and all that......

Don’t get me started on my getting head issues .
.... on the top of my pint ....


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[Leon103]

It's a city in Austria that has a Lager style unique to its breweries.

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But the recipe had no Vienna malt that one would have expected

 

[Dutto]

I may have missed something but where does the Vienna come into it?

As posted elsewhere, I wanted to check out a couple of methods for lager (a 10 week of long term lagering at 6 degrees v. a week of cold crashing at 1 degree) and I had some spare grain.

I trawled through "style guidelines" ... (here's one) ...

https://www.brewersassociation.org/resources/brewers-association-beer-style-guidelines/#82

... and then ran what I had through the Brewers Friend Recipe builder to get a lager that matched the guidelines.

Easy eh?

 

[Pavros]

Woah!! Forget Brewdog. New World IPA by Northern Monk is a delicious hop bomb

 

[Sadfield]

But the recipe had no Vienna malt that one would have expected

Many ways to skin a cat.

Sweet and malty with nutty, toffee and honey notes, is pretty much what you will get from a Maris Otter and crystal combination. And bang on style for a Vienna Lager.

 

[Junglist69]

Sorted for an evenings drink, little ones round the grandparents. So time to chill. Never tried any of them, seen people rave about the Elvis juice. Pretty much guarantee the McEwan's champion whiskey edition won't be my cup of tea. But had to try it [emoji106]

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[Martybhoy]

Tropical IPA (mine)

The Corona belongs to the missus #naetaste

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[Gerryjo]

Tropical IPA (mine)

The Corona belongs to the missus #naetaste

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Corona.Missus......

Gerry

 

[Martybhoy]

Now onto the Hefeweizen (for me). And Budweiser for the boss #stillnaetaste

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[Manxnorton]

couldn't resist...

 

[Clint]

..the force is weak in this one! Crikey marty you spoil that woman...