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Re: Low oxygen baseline recipes for German lagers
Posted: Mon Jan 16, 2017 7:27 am
by wobdee
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.
Re: Low oxygen baseline recipes for German lagers
Posted: Wed Jan 25, 2017 9:53 am
by Techbrau
I have no issues with Vienna malt whatsoever. 5-15% in helles is about right.
Re: Low oxygen baseline recipes for German lagers
Posted: Wed Jul 12, 2017 6:03 pm
by dr jacoby
Re: Low oxygen baseline recipes for German lagers
Posted: Fri Jul 14, 2017 8:43 pm
by Techbrau
Re: Low oxygen baseline recipes for German lagers
Posted: Mon Jul 17, 2017 9:15 am
by Weizenberg
Re: Low oxygen baseline recipes for German lagers
Posted: Tue Jul 18, 2017 10:00 am
by wobdee
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.
Re: Low oxygen baseline recipes for German lagers
Posted: Tue Jul 18, 2017 5:25 pm
by Weizenberg
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).
Re: Low oxygen baseline recipes for German lagers
Posted: Tue Jul 18, 2017 8:02 pm
by wobdee
Re: Low oxygen baseline recipes for German lagers
Posted: Wed Jul 19, 2017 2:39 am
by Weizenberg
Oops. I meant 8 weeks. Soz
Re: Low oxygen baseline recipes for German lagers
Posted: Thu Jul 20, 2017 1:21 pm
by wobdee