German Brewing

What's the secret to that head? Nice looking beer!

I've taken a different approach to my Oktoberfests and have used Vienna as my main malt with Dark Munich II as 10-20% of the remainder. I started with a single decoction (boil 40 minutes) in a Hochkurz mash for two batches and then moved to a similar infusion mash for another 2. Can't say I've noticed a difference except in a slight increase in efficiency. The grist was originally formulated for infusion mashes as the munich malt would "mimic" a decoction. I've always gotten a off-toasty aspect that seemed to dissipate with time that I always attributed to the Dark Munich but now I think its the Vienna. I've made a few Helles with a small percentage of Vienna and its never been as good as the last batch made with straight Pils.

I am very careful in all stages of wort production, and in doing so I get great heads on my beers, but thats a story(debate) for another day.

I am assuming the decocion brings forward the extra efficiency, correct?

Anywho, My ofest recipe changes every year, starting from back on 06(I think), but I have made a few that were Vienna heavy, and while I enjoyed them, then were just too much to remain easily drinkable and whatnot. I can't say I ever got an off toasty issue, and I have made quite a few 99-100% munich II beers( dunkels), so that is interesting. What maltster for the Vienna?

Bryan's beers have some insane head-retention...
It's somewhat disturbing, actually.

The Vienna has always been purchased at Northern Brewer but was never advertised as a certain brand, only "German". I'll need to dig deeper. The one munich I will stay away from is Briess' Bonlander Munich...yech! Never used their crystal munich's but this newer variety is not an improvement in my mind.

Nice looking beers. Though I personally don't do the turbid pour deal. I would also call head retention, different than head formation.