Low oxygen baseline recipes for German lagers

[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.

[Techbrau]

I have no issues with Vienna malt whatsoever. 5-15% in helles is about right.

[dr jacoby]

[Techbrau]

[Weizenberg]

[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.

[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).

[wobdee]

[Weizenberg]

Oops. I meant 8 weeks. Soz

[wobdee]