"Vienna Lager" - for Brhenrio

[Mr_Tastyfish]

What I called a "Vienna Lager" was really just 100% Vienna malt.
I tried to keep the hops sort of restrained and let the malt really stand on it's own.

4.8Kg for the 21L (roughly 1.047 O.G.)
Mashed 60 minutes @ 67C
60 minute boil with 10g Magnum hops
20g Amarillo @ 5 minutes
Calculated IBUs ~18

However, this was a winter brew where the hose that normally feeds my immersion chiller froze up.
Ended up being sort of an accidental "no chill" brewing experiment.
This means that my 5 minute hop addition actually steeped in near boiling hot wort for much longer than the calculated recipe.

Fermented using Wyeast 2112 California Lager @ about 16C

I don't have a temperature-controlled fermentation chamber, so I went with a yeast that suited my ambient basement temp.
The California Lager strain does a great job of producing clean lager-like results at warmer than normal lager temperatures.

Despite the accidental "no chill", this beer turned out pretty nicely. Super-crushable, pairs well with pizza.

[brhenrio]

Thanks for posting. Was looking at doimg 100% vienna, well vienna style malt. From red shed malting in central alberta.

Thanks,
Brennan

[brhenrio]

Do you ever use a decoction for this? I was looking at making an all vienna marzen and need a touch more colour and body. Thoughts?

[Mr_Tastyfish]

I've never tried a decoction step with this or any of my other recipes. I'd say try it, and if it works... then it was a good idea.

[brhenrio]

Well that is all the encouragement i need! Gonna do a 90 minute mash do its not like i have much to do for a while.

[brhenrio]

Well i brewed this and had one of the smoothest brew days ever for myself. Racked yeast at 18°C and dropped and held at 52°F for close to 2 weeks where i let it freerise for a couple days for a diacetyl rest. Checked fg and it is where expected at 1.010. Tasted it and it is a diacetyl bomb. Tastes like buttered caramels. So do i leave it sit at current temp (20 C) and hope the yeast can work through it or keg it and lager cold?

[brhenrio]

Should also add wlp 820

[Reignman]

You may of missed your D rest when you fermented for 2 weeks. You can keep it at 20 C for a few days to see if it will do something. I start mine around day 7 and it usually goes for 4 - 5 days.