German Brewing

Anyone play around with this style? Seems most recipes I see on the net are a mix of vima, Pima, muma and a heavy dose of Cara's. I'm thinking more like strictly Vienna malt as a base such as 95/4 vima/cm1 or just 99/vima with 1% carafa or maybe even Sinimar for color?

I'm going to begin playing with this style too. Seems like it's a variation on marzen lager. Per Narzis, the Bavarian version is sweeter, darker and based on Munich malt, whereas the Austrian version in much paler and based on Vienna malt. I think a 1:1 or 2:1 mix of vima:pima is a good place to start if you want it crisp, then add in some brühmalz or karamalz to round out the profile. I'm going to start old school and make a SMaSH lager with vima and build off that.

If you guys can get a beer like Stiegl Goldbrau, report back.

The traditional version calls for 13-14P, so we're likely chasing a bigger beer than Stiegle Goldbrau.

I'll have to look around for Stiegl, never had it.

Last week I thought I brewed a 92/8 vima/carared but found out a few days later I grabbed Pima instead of vima, lol, shit happens.

Maybe I'll follow your lead AA with a vima smash, sounds like a smart way to go but I'm tempted to just add a smidge of carafa for color.

SMaSH vima beer, near the end of the alpha rest. It will lighten up after sparging. The flavors are straight up honey, toast and pie crust, with hints of Golden Grahams cereal. Like mashing all the crumbs on your plate with your fork after the pie is gone. Delicious!

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Color is nice. Great clear wort as well.


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I have done smash, 95/5 and 90/10. Sadly I didn't like any of them.

My fest with 30% was ok.


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