Low oxygen baseline recipes for German lagers

Post your tried-and-true recipes

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wobdee
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Re: Low oxygen baseline recipes for German lagers

Postby wobdee » Mon Jan 16, 2017 7:27 am

I ended up going with about 60/40 Dark Munich/Pils with a couple oz of CM 2 for my last Marzen, so far the samples are quite tasty.

Now I'm looking to playing around with Vienna malt. I'm thinking about a 95/5 Vienna/Carared brew. Some people don't seem to like lodo Vienna, thinking it gives too much dough like character. I have limited experience with it but I don't get dough in the 10-15% range in my Helles.
Techbrau
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Re: Low oxygen baseline recipes for German lagers

Postby Techbrau » Wed Jan 25, 2017 9:53 am

I have no issues with Vienna malt whatsoever. 5-15% in helles is about right.
If you always do what you've always done, then you'll always get what you've always gotten.
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dr jacoby
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Re: Low oxygen baseline recipes for German lagers

Postby dr jacoby » Wed Jul 12, 2017 6:03 pm

Peter
Techbrau
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Re: Low oxygen baseline recipes for German lagers

Postby Techbrau » Fri Jul 14, 2017 8:43 pm

If you always do what you've always done, then you'll always get what you've always gotten.
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Weizenberg
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Re: Low oxygen baseline recipes for German lagers

Postby Weizenberg » Mon Jul 17, 2017 9:15 am

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wobdee
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Re: Low oxygen baseline recipes for German lagers

Postby wobdee » Tue Jul 18, 2017 10:00 am

Over the last 6 months I've grown quite fond of Best Malz vima. A 99/1 vima/carafa makes a real nice Marzen. Next up will be either a 95/5 vima/c50 or a 90/10 vima/c25 Marzen.
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Weizenberg
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Re: Low oxygen baseline recipes for German lagers

Postby Weizenberg » Tue Jul 18, 2017 5:25 pm

Try a 10% Best Vima and ferment that with WLP 838. You need to ferment cold (7C) and give it 8 months lager. Let me know what you think (if you do it and once it's ready).
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wobdee
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Re: Low oxygen baseline recipes for German lagers

Postby wobdee » Tue Jul 18, 2017 8:02 pm

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Weizenberg
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Re: Low oxygen baseline recipes for German lagers

Postby Weizenberg » Wed Jul 19, 2017 2:39 am

Oops. I meant 8 weeks. Soz
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Re: Low oxygen baseline recipes for German lagers

Postby wobdee » Thu Jul 20, 2017 1:21 pm


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