Vienna Lager Brewing, Recipe writing & Style guide
Вставка
- Опубліковано 30 лип 2024
- Vienna Lager
Brewfather link
share.brewfather.app/NBnT6Fug...
Batch Size : 21 L / 5.54 US LIQUID GALLONS
Boil Time : 60 min
Brewhouse Efficiency: 75%
IBU : 29 (Tinseth)
Color : 32 EBC
BU:GU 0.50
Original Gravity : 1.057
Final Gravity : 1.014
ABV:- 5.6%
Mash Profile
Mash in @
65 °C / 149 °F
For 60 minutes
Mash out @
75 °C / 167 °F
For 10 minutes
Fermentables (5.09 kg)
4 kg / 8.81 lbs
Vienna 9 EBC
(78.5%)
625 g / 1.37 lbs
Caramel Munich I 90 EBC
(12.3%)
250 g / 0.55 lbs
Pilsner Malt 3.5 EBC
(4.9%)
119 g / 0.26 lbs
Melanoidin 70 EBC
(2.3%)
100 g / 0.22 lbs
Carafa I 630 EBC
(2%)
Hops
60 min
Magnum
25.9 IBU
10 min
Hallertauer Mittelfrueh
1.5 IBU
Yeast
1 level teaspoon
Norwegian Farmhouse Sigmund Gjernes Kveik
Channel links:-
groups/Brewbeer
www.teespring.com/stores/davi...
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae - Навчання та стиль
Thank you David! Great video. I want to test Kviek yeast. All information that you shared about it is very interesting. Thanks again, your videos are very appreciated, pure gold.
Many thanks Marc, much appreciated :) You really must try kveik! It has turbo charged my process in so many ways.
Hey, David!
Been wathing you videos both on Kveik yeast itself as well as style/brewing videos where you use one. Have been thinking a lot about this yeast, and I have finally had enough :D gotta go and try some out :) Thanks for great videos, great content and ever growing variety of topics covered on your channel.
Truly a treasure box for humble learning home brewer like me :)
Great to hear Vladimir:) I have more planned also :)
Thank you David for another great video. You published it perfectly as I'm planning on a Vienna lager for the later part of the summer and thought I'd had to brew it no to be done in time. With Kveik I don't have to worry. Cheers
Great to hear Stefan :)
I am very much enjoying the format of these videos the way they are set out, Thank you very much.
Great to hear Kevin, more coming each week :)
Wow. Looks amazing! And informative as always. Thanks and I will be making this one soon for sure.
🍻🍻🍻
Great video David. The BJCP discussion adds something new. Definitely sold on kveik... Now need to get me some!
Thanks, great to hear. Go for it Michael :)
Wow, the possibility of a lager without the equipment to lager! I'm gonna give this a try. Thanks for the inspiration!
Exactly :) Go for it ;)
Very informative,and useful video,many thanks David, I do a lot of Lager brews, never used Kveik, I will be trying it out..
Great, go for it Bruce :)
A lovely informative video David. Thank you.
Will brew this at some point.
Great to hear, thank you :)
Couldn't wait and just tried it at only 10 days in the bottle and I already love it! Thanks for dry yeast suggestions 😊. Please do a Weiss beer recipe soon !
That is great to hear :) Yes, I am thinking of covering a wheat beer style before this summer.
David, I love your descriptions and your graphics. I was sitting on the edge of my chair, waiting for you to mention the migration of this style to "the new world". Vienna Lager was very prominent in the development of Mexican beer styles. At least half of them are picture postcard Viennas. Some may consider adding Mexican yeast. FWIW, I add 10 to 15% Best Malz Red-X instead of Munich...
Great to hear Will and many thanks for your message. Yes Red x would certainly work in replacement of munich. I have used quite a bit of red x in my recipes over time also :)
Just found this on Brewfather, ingredients arrived today... Can't wait to try it.
Great, Enjoy :)
Excellent video David. This could be my favourite style. I try to brew it two to three times a year. My go to yeast for it is WLP838, Southern German but I now must try the Kveik yeast. Thank you.
Thanks Barry great to hear :)
Brewed this one recently and its an amazing beer ! Thanks for a great recipe :). Used kweik yeast at about 1.4bar and 31c ,and the fermentation was done in about 26h!
Great to hear Christian :) I really enjoy this one myself :)
Right now I am drinking my first Vienna Lager. Using Voss Kveik and following your guidelines. I can not express my gratitude to you. Only seven day between grain to glass. The beer is super drinkable, but sure it would improve in some days. I am very happy, thank you again David. Your videos are pure gold.
Cheers
Great to hear Marc :) You will find that in the next 2-3 weeks this will become even cleaner also :)
I'll try this on sunday. Your recipe just sounds so good! I love Vienna lager so much, I hope it works out. "Wiener Original" was the beer that got me into home brewing. I will be using the lallemand Voss kveik (dry) and a friend of mine lets me test his FermZilla. To be honest, I am a little afraid that three new things coming together will not help me with making good beer, but the thought of is just too much fun :) (And your videos made me want to try it).
Go for it Fabian, I hope you are very pleased with it :)
Thanks so much for this recipe. Brewed it with koln yeast from lallemand in one batch to drink soon and 34/70 in the other to lager. The Koln version was just racked to a keg and tasted amazing flat and warm.... What a gift. Thank you!
Cheers Jeremy. A lot of time and effort goes into each recipe, so its always great to hear back from people 🍻🍻🍻
Love that you are now including the brewfather link!!!!
Beat me to it! Saved me a lot of time.
It makes sense :)
Agreed, this is brilliant.
Thank you for yet another brilliant video! A am just half through it and had to stop and comment. When it comes to homebrewing in an intelligent, high standard and fun way, there is no match to your channel in terms of helpful information! And I have gone through most of it, some videos twice or thrice. :D Considered myself reasonably experienced homebrewer with 13 years of experience, I now understand, need to be humble, rethink my dogmas and keep on reading and watching! Keep it up!
Many thanks for you kind comments and support, very much appreciated :)
Thank you :) very informative and interesting video, especially while watching it I was coincidently sipping on my own try at a Vienna Lager. I do indeed detect a hint of alcohol warmth in mine (although only at 5,2% AVB) but the rest seems to be pretty much spot on. I used W 34/70 yeast and added a little Mandarina Bavaria hops which I thought could fit the bill. It's a beautiful style :)
Great to hear, thank you :) If you are enjoying it that is what matters. Have a look at the BU:GU ratio and that should even it out for the next one. Man Bav hops on a small scale will work but they are not traditional for the style. If it is not competition then it matters not!
You hit the nail on the head, David. So many brewers just totally overlook Vienna as a base malt and they are missing out there. A little unusual maybe, but I love Galena in my Vienna Lager with a late addition of EKG. 90% Vienna, 9% crystal 60% and 1 per cent either roasted barley or chocolate malt.
For sure they are Lee :) This style really showcases vienna malt and how good it is , seems odd that the style isnt more popular though!
David I brewed this recipe in November 2019 for my sisters Christmas party in December... it was a total hit some of the folks thought it was the best beer they had every had... thank you so much for sharing this.
Great to hear Mark. I really enjoy getting recipes into great shape :)
Just tryed this with only 1 week of lagering/slow carbonation, mine came with a final gravity of 1.017, about 24 liters with 2 packets of w34/70, the temperature was fine, but I think the main reason was my saccarification/brew day was awful, temperatures all over the place, anyway, beer is coming out great! a little more malty than I believe was your goal. Thanks a lot David! I really apreciate everything that you do, you deserve the best.
Cheers from you biggest fan on Brasil.
PS - drinking you mild ale!
Great to hear that you are enjoying it anyway. Many thanks for your message, it is much appreciated 🍻🍻🍻
Nice video, again :) I really like the education lessen, more of that please :)
Thanks Allan, more coming soon :)
Great video David, I am going to brew this very soon ! Thanks !
Great, hope you enjoy it :)
Thanks, I will let you know how it turned out for sure !
Another great recipe from the Bearded Brew Yoda. In my very amateur opinion it looks and tastes more like an ale than a lager but full on flavour and enjoyable. thank you :)
Great to hear. Vienna certainly packs more flavour that many lagers but technically the yeast dictates that its still a lager as such 🍻🍻🍻
Hiya David,
Just thought that I should let you know and again thank you for this excellent recipe. Yesterday I entered a few bottles of your recipes into a competition in Sheffield (the Dore show) and your Vienna Lager won won first prize. Your Verdant IPA came second and your Citrus Orange Wit, third -a clean sweep!
Thanks so much for the inspiration. Can't wait to have a go at some more of your recipes!
That is really great to hear Joachim :) A clean sweep!! Well done 🍺🍺🍺
@@DavidHeathHomebrew All down to you David. I happened to be wearing one of your Tee Shirts too. People were quite curious! Thinking of your Hazlenut Cappachino for Bonfire night!
🍺🍺🍺
I had planned to brew this using Lutra but it won’t be here in time for brew day so here’s hoping my version with Lallemand Voss fermented at 77 F will be a passable substitute! Great guide as always.
Thank you, yes at lower temps you should be good, enjoy 🍻🍻🍻
Hi David love your channel. I do however miss the old intro tune. I is now cut of halfway through. Dosnt have the diddl diddly die bit at the end She has a lovely voice. This has been the only rather longer intro that i have been very happy to listen over and over.
As feed back for you. I asked why my IPA was so cloudy. With the next batch I did what you suggested “leave for another 21 days after final target SG has been reached. After pressure fermenting,which was super quick, I let it sit in the fermenter for 5 weeks(only beceause I was in France) crash chilled t 3 deg for a week. Bingo crystal clear and tastes great. Thanks for that tip
Thanks Michael. Yes I understand fully. Trouble is I used to get such a large amount of negativity about it. Great to hear that things worked out well for you with that one. Often time is the best healer :)
Great video David thanks mate.
Much appreciated Robert, many thanks :)
Hey David,
thanks for another awesome video. I have just created my first recipe for this style in beersmith, following your advice.
However, I disagree with one instruction you give. You recommend pitching the classic lager yeast at ale temperatures before cooling down to lager temperatures. I have put that to a test once with a German Pilsner and the S-189 lager yeast - One batch was pitched before the last bits of cooling just like you recommended, the other one after. The first one picked up some (not an awful lot!) esters on the way, while the one pitched at low lager temps (8°C) displayed none I could detect.
I gave a bottle of each to a BJCP judge I know, who tasted them together with other BJCP judges and they also detected a bit more esters. Mostly they agreed that the one pitched at lager temps right at the start was better because the beer had more of a rounded flavor in the end.
Have you done some testing of this? Besides the slightly higher level of esters that was to be expected, my friend also pointed out that I had put my yeast under an unnecessary level of stress by changing the temperature of the wort so rapidly after the yeast was pitched. With other strains it might have even led to the yeast going in hibernation mode.
Looking forward to reading what you think about that :)
Cheers!
Hi, I have tried this myself with many different types of yeast without adverse effects. It is not only me doing this either. It is modern day advice that is used by many breweries and home brewers. Could have been an off flavour with a different reason behind it. Rapid temp changes before fermentation should not result in esters.
Such a great voice!
Thank you :)
I will try to brew this tonight!
Great, hope you enjoy the results :)
This is exactly what's missing from all the brewing videos out there: an explanation of the ingredients. Most videos show you the recipe and how to make it but never explain why. Most people won't know what a particular malt brings to the table. It's like reading a food recipe and not knowing what some of the ingredients are so you can't explore the flavours in your mind. This is a big help and how recipes should be presented.
I agree totally! I see this series as an important one that should have been done before!
@@DavidHeathHomebrew I am so glad I found your channel, you explain everything so well. I'm about to try my first Vienna lager, would you recommend some wheat to help with head retention?
Great to hear :) No harm in adding a little wheat, just go easy with it.
Another great video.
🍻🍻🍻
There's one in newfoundland made by a local beer company & a sausage company, this variant clearly selected to elicit a, err, cute, connection to local heritage snack of canned weiners.
Regardless of description, the Landwash beer are certainly fantastic!
Thanks for sharing 🍻🍻🍻
Wiener Lager was my second ever brew and my first own recepie. Its on the gf hp. Need to check now if i actually managed to make a wiener lager. The keg was loved by my neighbours and empty pretty fast. I noticed some metallic offtaste but apparently no one else did
Sounds good to me Manuel :)
Thanks again, just had a couple of bottles.
Great :)
Had them for a couple of months and they went down a treat. Thanks for all your hard work
:)
Everytime I have a question, I find the answer in one of David Heath's videos!
Haha, great to hear :)
Great video Sir 🍻😃
Many thanks, much appreciated :)
Just completed this and it's in the fermenter. Thank you :)
Enjoy Paul 🍻🍻🍻
@@DavidHeathHomebrew I think this will end up in the compost as after 3 days no start to fermentation. I increased the temp to 20 degrees and it did start but when I reduced it back again to 13 it stopped again. Using liquid german WLP 830. I guess I will stick with Keveik from now on haha.. Oh well it happens sometimes I guess . Will try again with Lutra at the weekend :)
Hey Paul, I suggest adding more yeast and saving it, if you have some to hand.
@@DavidHeathHomebrew Thanks but I only had i packet of this expensive wet yeast to try. I've ordered more vienna malt which arrived today and Lutra dry yeast x 2 for a back up. Just have to put down to experience I guess. Oh well the lawn will get some beer nourishment haha As always,thanks for your advice and fantastic channel cheers 😀
Hi Paul, it probably was not enough yeast and needed a starter. I stick with dry yeast these days. Similar results, much cheaper and lasts much longer.
Very good informative video
Thank you. Many more like this on my channel 🍻🍻🍻
Bloody awesome video, David! Any tips for the water profile in here? Should be balanced or malt forward. I'm going to use the water profile that you mentioned on kolsch video. Cheers
Thank you. I think they are in the video no?
Another style I need to try!! Great info David! I assume with the KVEIK you don't do any lagering? You didn't come right out and say that just wanted to confirm. Are you sing any finings? Or does the Voss drop out pretty well? Cheers David! 👍🍻
Hey Brian, yes no lagering needed with kveik. Voss drops pretty well usually but I might give it some chitosan later when I keg it.
Would love to see you brew a Vienna like this one and ferment it with the new Nova Lager. I'm curious about that yeast but think I would need some temperature advice on it before testing it my self :)
Im sure if you emailed Lallemand they would reference the standard temp range.
Hello David, another great video, Thanks so much
I was wondering David what your thoughts are in reards to fermenting this brew under pressure. Was thinking 10psi.Cheers, Elmar
Thank you Elmar :) Sure, that will work :)
Thanks
🍻🍻😎
Excellent! I'm a little behind in my brewtube viewing but I had to watch this video. I've dabbled a bit with Vienna lager myself this winter with decent results but it's great to get the professional's view of it.
I'm considering getting a temperature controller (Mangrove Jack's STC 1000) and an old fridge to get a proper fermentation chamber. I'm a bit worried though about the co2 coming from the fermentation. I would need to have it in my bedroom but I would like to wake up every morning, even when fermentation is at its peak. I don't know how much co2 it actually produces, perhaps it's not a big deal in a decent size room?
.
Great video as always David. Do you make a starter when using Kveik? I heard some people say to pitch it as-is, and a little under at that.
Thank you. I guess it depends on what you are using. If its liquid kveik then sure you can make a starter but one teaspoon is plenty for 25-30L of wort.
You provide tons of value. Thanks for your efforts. So my local store carries the Omega Hornidal (OYL-091), but not the Voss. Would you amend the suggested fermentation temp/schedule given my intended use of Hornidal?
Many thanks Jim. I have not try this hornidal, just the farm version. I believe this will work very well. It is not allowing quite as high a fermentation schedule as hothead but it is just at small difference with the Temperature Range of 70-95° F (21-35° C). As long as you stay within this then all should be great.
Hey David! Thank you for all of the great information. I did have a question about this recipe. My LHBS only has Carafa Special Type 1 which is 320L. Would it be possible to substitute it in this recipe and what adjustments would you recommend I make in the grain bill? Again, thank you for all you do!
Many thanks Joe. I would suggest adding a little more so you keep the same EBC (colour) as shown in the recipe. Easy to do in a recipe calculator :)
I love Vienna lager. I think I'm gonna do a double batch next time. My recipe is much simpler. 99% Vienna 1% carafa special for colour. I like wlp800 yeast for this beer.
Try this recipe Nathan, I think you could well prefer it 🍻🍻🍻
Hiya David, I'm into the 5th day of fermentation 25 Degrees with Voss Kveik. As it has high flocculation just wondering if I will need finings when the yeast has cleaned up after around ten days? I was also planning to use a fresh bottling yeast too? I must admit that I'm not particularly familiar with this style but after a bottle or two of Brooklyn Lager and of course watching your video, I was inspired! Thanks again for sharing your expertise. I have also noticed your new merchandise. I think I'll be dropping a few hints to the wife before my Birthday.
Hi Joachim, certainly finings will speed clarity along. Kveik can often produce haze. I am glad you found this guide inspiring :) The new merchandise is a fun new area, I hope you like the designs I came up with :)
Great video! Have you ever tried kveik with a Pilsner grain bill? Think it would ferment clean enough to have a similar taste profile to a lagered Pilsner? I brew Pilsner urquell clones and the hardest part is the waiting haha.
Thank you. Sure, yes it works well. It will not be exactly the same of course but in keeping.
My next brew for sure! I have kveik arriving soon but How do you feel this will work with wyeast 2112? Step fermentation is impossible for me.. Great information and video!
Great! Yes those steam beer yeasts are pretty decent and will give this a Californian common edge that will work :)
As usual great vid mate. I know this one's been around for a while but I'm gradually going through your recipes since so far they've been bang on!! Quick question if I may - I've used your recipe so far for this brew, fermenting with lallemand Kveik Voss under pressure in the Fermzilla all rounder (first brew in it/first pressure ferment as well). I'm currently 5 days in, FG reached and has been stable for 24-36 hrs. Should I cold crash this one after the 10th day (I usually do this for 2 days for all my beers) or rack straight to the keg and get into the kegerator? Appreciate your thoughts mate, keep up the great work l. Easily the #1 homebrew channel for me and my groups of brewer mates here in Australia!
Thank you, great to hear. A lot goes into these recipes, so I am glad it shows 🍻
With kveik I usually leave it for a week before transfer. I usually do not cold crash and transfer into the keg straight away for most unless I am keen for clarity. These days I prefer my beer natural. Its a choice for us all 🍻
@@DavidHeathHomebrew Roger that, I'll leave out the cold crash and transfer straight to the keg. This yeast is nuts too, fastest fermentation I've seen for one of my brews so far. Incredible stuff!
Enjoy 🍻🍻🍻
Super good info! Thnx!! I’ll trye the Kveik yest version. 2 Q:s
- what temperature range do you use for the Kveik- lager style?
- can i still use ordinary bottles and sugar to carbonise on bottles one week or so?
Best
Hi Mats, I held mine at 25 deg c throughout. Apparently it works at 20-27 deg c. Yes, everything else is normal. Carbonation 1-2 weeks.
David Heath Homebrew thank you for superfast answer! Now ordering👍
Great :)
Greta video, I need to try this magic yeast
Thank you and yes you really should :)
Did a brew friday night using the sigmund yeast it took off like a rocket. I want to have a go at harvesting it. I would like to know if you have ever top cropped it or do you need to bottom harvest? thanks :)@@DavidHeathHomebrew
I always top crop it once the gravity is 50% down, which is usually 24 hours.
Thanks very much!@@DavidHeathHomebrew
Great video. Just they type of recipe I was looking for! I'd like to try with Lalbrew Voss Kveik (which I have never used before), but I don't have temperature control to maintain 25c. How do you think it would do at 18-19c?
Thanks. At those temps it will have a lager like profile. Fermentation will be slower but it will still condition quickly.
Hi David, thanks for a very nice video as always. I wanted to ask you if you know of any seller of Robobrew with in the EU?
Keep up the good work and thanks for all the videos you produce. :)
Great thank you. I know of 2. :- brewkegtap.co.uk they are in England.
Also:- www.olbrygging.no/bryggeutstyr/bryggemaskiner/robobrew?gclid=EAIaIQobChMI5bKi2M3q4QIVRqmaCh1o8gldEAAYASAAEgInNfD_BwE
They are in Norway but ship throughout the EU.
Novice question, and I apologize if it’s been answered already and I missed it, but do you pitch the Kveik at 77 degrees or within the suggested range and then allow to cool to 77 to jumpstart the yeast? Thanks for all the videos you’ve posted, they’re very helpful to beginners such as myself.
No worries Joe. As long as you are within any yeasts temp range then its fine to pitch at a higher temp but then maintain a lower temp. With kveik 100 F can be fine or more.
Hi David, greetings from Mumbai. I've recently got hold of Lallemand's Voss Kveik dry yeast and am tempted to try it for this recipe, unless you don't recommend it. Also, plan to use Perle hops at knock out and at 10 mins. What do you think?
Hi Ravil, thank you for your message. The Voss kveik will work well as long as you ferment lower than 25C. 20-24C will be ideal, unless you are able to do this under pressure, in which case a much higher temperature can be used. Perle hops will work just fine also.
Love this, David! Q: does this fermentation method with kveik work for all lager styles, or primeraly for the more 'malty' styles?
Thank you. All styles, though with the styles that are having less flavour you may note more yeast differences but this seems to vary for different people and tastes.
@@DavidHeathHomebrew Thank you. I'll try this on my vienna this friday, and experiment on some other lagers later :)
Great, hope you enjoy the results :)
Excellent video, David. I caught your comment on the Brewtools’s paddle and went to their website to check it out. They fail to mention the length of the paddle, though. Could I ask you how long it is and if it is long enough to scrape the heating element on the Grainfather during a boil?
Thank you :) sure, it is 57cm. Ive not used it for bottom plate scraping personally as I now use a false bottom in my GF.
Thank you, sir!
Hello David, I want to try this recipe, but I don't have the means to "lager" it. I do have a fermzilla with the pressure attachment though. Using pressure fermentation how would you ferment this using a lager yeast? Will not bringing it down to cooler temperatures have a big impact on the flavour? Thanks!
Hi, No problem if you can use pressure fermentation. Here is a guide to that here:- ua-cam.com/video/W7WSFn6bNoA/v-deo.html
Great video as always David. As mentioned by @Count Drunkula, the explanation of what each ingredient beings to the table is a fantastic idea. I also love the Brewfather link - what a great piece of brewing software it is! One question for you - what was your brewhouse efficiency using the Brewzilla 65? I'm using one here and will adjust the recipe to bring it in line with your efficiencies - otherwise I'll end up with a Vienna Lager that's closer to 7%
Great. I have set this up with 75% brewhouse efficiency but I am still trying to work out its water volumes. I have only done a small amount of brews with it.
@@DavidHeathHomebrew I'm in the same boat. Here are my numbers as things currently stand, but they will be tweaked:
Boil time: 90 minutes (I brew with a lot of pilsner malt)
Batch Volume (Fermenter): 44L
Pre boil: 57.67L
Boil Off: 6.5L/hr
Trub Loss: 2L
Mash Tun Deadspace: 11.5L
Mash Tun Loss: 1.5L
HLT Deadspace: 0L
Fermenter Loss: 2L
Brewhouse Efficiency: 80%
These numbers will get changed as I brew more with the B65 and get a better handle on it. I would like to know what numbers you're running with, as well as those of other Brewzilla users. Hopefully collectively we can get an accurate picture quicker and who knows, Thomas may even offer that as one of the drop down options in future iterations of Brewfather.
Your numbers look very similar to mine. I need to ask around more to see what others have found out. Boil off is pretty high but it depends on if you need all 3 elements on or not.
I'm curious about how you mill your grains. @14:22, they don't seem to be milled at all?? Doesn't that affect your efficiency? Looks delicious btw!
The camera doesnt always pick up everything but essentially you just want to crack the husk rather than smash your grain.
What sort of pitching rate are you using for the Voss when doing this style of beer? I've used Voss before in NEIPAs and severely under pitched and fermented alot warmer to really bring out the esters that are characteristic to this yeast.
Kveik has a low pitching rate compared to regular yeast. I keep the pitching rate at 1 teaspoon for batches between 21-30L and the results have been very satisfactory for all styles. This yeast bends and often breaks the rules compared to regular yeast.
Hello David, great video as always, thank you.
I have just brewed this using Kveik Voss at 25C and am experiencing a very slow fermentation, it's still chugging away after nine days. I've done something wrong but am trying to find out what. Can I ask do you use extra nutrients when using Kveik? I just used the amount of nutrients that it said on the packet and have since read that kveik is a hungry yeast. Would it be beneficial to double up on nutrients with kveik?
Regards, Jim.
Very sorry for the late reply, YT has been very buggy recently so I only just saw this. Did this turn out ok in the end? 9 days is a long time for kveik, even at that temperature!
@@DavidHeathHomebrew Thanks David. It took three weeks to finish. The beer was OK but had a twang to it which is hard to describe. I might try again with lallemand Voss.
Ouch. Yes the overpitch will do that sadly.
@@DavidHeathHomebrew Thanks David, I'll get it right eventually. Thanks for all your hard work.
Hi David, great video again. This will be my next brew, as I have a 25kg sack of Vienna that I need to use. I'll use your recipie, and ferment it with Gjernes Kveik, as I have loads of that. Only one question regarding your recipie: The Carafa I malt is listed to be 630 EBC. But the ones I find at Vestbrygg (and Bryggselv) have a EBC of 900. On Wyermann pages I see that the Carafa I malt is specked to be between 800 - 1000. So what Vestbrygg states (900) looks correct. Just wondering if you made a typo in the recepie? Thanks and regards, Geir Valsvik.
Thanks Geir. The information was correct at the time but the malt changes from time to time. I suggest you use enough to get the same level of colour, so use a little less :)
@@DavidHeathHomebrew Thanks David, I'll use a little less then. Will adjust the amount in Brewfather to get the same colour :) Best reagrds Geir.
Great video. Do i need to make a starter for example for kveik yeast for about 10liter batch? I'm only one brew of experience and i'm more comfortable without a starter. Secondly, i have a storage about 16-18deg celsius, is that a good temperature for this type of beer and this temperature only? Thanks!
Thank you. Half s teaspoon of kveik will ferment 10L as long as its not over 1,065 OG. So a starter is really not needed at all :)
Kveik when dry is best stored at cooler temps, 16 is ok but a little lower will help. A fridge is needed for liquid kveik. Hope this helps :)
@@DavidHeathHomebrew sorry, about the temperature i meant fermentation temperature. For this beer being a lager is 18deg celsius too warm?
Im on it :-)
Great :)
Hey David, thank you for the informative video. Coincidently i brewed this lager before you uploaded this video. I used saflager 34/70 and experienced a long lag time (can be explained because i pitched at 10 degrees and the dry yeast was not fully rehydrated). After 5 days it had only moved 10 gravity points. When i came back from holiday (13 days in the fermenter) it had reached target final gravity. Is it too late to do the diacetyl rest now?
Hi Oliver, ive known people do six weeks fermentations with lager with great results. I would do the rest steps now and continue to plan.
David Heath Homebrew thanks for the advice :)
No problem :)
Hello David, in your description in Brewfather it´s 5,5 ml kveik. In the description on the yestcontainer they recommend 35ml for 5 gallons (19 liters) Is it enough with 5,5 ml?
I use the teaspoon method. 1 shallow teaspoon is enough for 25-30L. For 19L use a little less.
Hiya David, this looks really interesting and a bit different - I'm planning to have a go at this next week. I am going to use Kveik but have only used it before in cloudy Belgium Wit Beers where clarity isn't that much of an issue. I'm just wondering how you get the beer nice and clear in the fermenter before bottling and adding fresh yeast, if lagering isn't required?
1. How long do you leave it in the fermenter?
2. Are finings required?
3. Does it drop clear in a super speedy manner?
I was brought up brewing with a primary fermentation with added finings in the secondary. I guess I'm finding that old habits die hard! Any advice as always is greatly appreciated!
Great :) Any beer can be made clear with the use of finings. Cold crashing will speed this up and usually takes a few days. I have a guide to clarity here:- ua-cam.com/video/xwtJtBAj5uY/v-deo.html
@@DavidHeathHomebrew Thanks David. Sorry to pester you, I need a bit of extra clarity so to speak (excuse the pun). I've always been worried about adding finings a day or two before bottling / kegging as I was worried about oxidation. I have always transferred the beer into secondary before the end of fermentation, added finings then and been fastidious about keeping the beer under air lock for a few weeks until bottling. Can I abandon this method with fast fermenting yeast, wait for the end of fermentation, open the fermenter, chuck in my finings, seal it and bottle the next day?
I also notice that you have suggested Northdown hops as an alternative to Magnum. This is great news as I have a fair quantity left in the freezer after following a clone London Pride recipe. Could I also substitute Magnum for Northdown in your Kolsch recipe too or would this bring it too far out of style? Regards!
Hey no problem at all :) As long as you are careful not to splash then no problem. No problem in this hop sub for any style :)
I have Sigmund's Voss Kveik isolate that I have dried from a previous brew. Would 5.5g of flakes be correct?
I never weigh it, I just scoop out a teaspoons worth :)
Brewed this one earlier today.. looking forward to try it in a couple of weeks :) What else style of beer have you brewed with this kveik?
Great! I have used Voss gjernes for all sorts. Ipa, pale ale, porters, stouts, Belgian styles like tripels and qauds.
@@DavidHeathHomebrew wow! Didnt expect you using it on belgian styles.. how did that turn out? Any plans on more brewingvideos with this kveik or other kveik?
Very nicely. I will have more kveik content soon yes. I have made a lot already that you may have missed that date back some time. Here is a playlist:- ua-cam.com/play/PLeY07JqsrXM_gv11NeUHLX32M1YxXVFnn.html
Would Saflager W-34/70 work as an alternative to kveik in this Vienna Lager recipe? What would a Saflager fermentation schedule look like for this one?
Hi, yes it sure would. The spec sheet says "ideally 12-15°C (53.6-59°F)" but you may find this interesting reading:- brulosophy.com/2016/04/18/fermentation-temperature-pt-5-lager-yeast-saflager-3470-exbeeriment-results/
Hey David!
Can u tell me the exact AAU's for bittering addition and late addition for vienna lager, how much AAU should be added in bittering and how much AAU should we added in the late addition or flavour's/aroma.
What is actual ratio for this? Which addition is better 60-15-10-5 mins or three step, two step or single step?
Hi, this is all shared in the videos description section, which is between the video window and comments section on a desktop computer.
David I am looking to get into some pressure fermentation and was thinking of doing a Vienna lager as my first - any advise? Thanks!
Great move Ben, check out my pressure fermetnation guide here:- ua-cam.com/video/W7WSFn6bNoA/v-deo.html
3 questions: If carbonating in the bottle, will i need to repitch yeast if using the Kveik? how long do you usually ferment with the Kveik before bottling/kegging? Do you lager the when using the Kveik at all? Love your videos!
Sure :) 1- Yes, I would recommend it. 2 - I find the fermentation is around 1 to 3 days but I leave it a week in the FV for clean up. 3 - No need to lager kveik. I hope this helps :)
@@DavidHeathHomebrew Yes, thank you!
Cheers 🍺
Hi, newbie question. I'm going for this recipe next weekend, I bought A43 Loki yeast, they 155ml, in your recipe says that I have put 5.5 ml of yeast, is this right? Is this enough? How much should I use? Many thanks
Hi, In general those pouches have 3 times the amount of yeast needed to ferment this volume. This is a good guide :)
I see you fermented at 25c. Many sites talk of fermenting at 35-39C and the recommended pitching temp is 36c when using #1 Sigmund Gjernes, Voss. Is there a flavour benefit of the lower temp?
Hi, those are the normal temperatures but when you ferment at 25 or less you obtain a lager like profile from this yeast.
Hello David, greetings from Ukraine!
Thank you for inspiring us to try new and new ways of brewing beer )
When I’m looking for a recipe that’s new to me, first thing I’m scrolling an impressive list at your channel. It’s always informative, I’ve tried about 10 of your recipes, and they always works great! Thank you for doing this!
So, I decided to brew Vienna lager as my first lager with my new GF glycol chiller, in pair with GF conical fermenter.
I don’t have a pressure system and I’m going to use M84 yeasts within your fermentation schedule.
A question, do I still need to prepare a yeast starter if pitching yeasts at ale temperatures or can I skip it?
Hi Georgiy, that is great to hear :) There is no need for a starter with dry yeast, as long as you pitch enough :)
Another good news ))
Thank you for such a quick answer!
Cheers
No problem :)
Hi David,
Sorry, I did not think about it earlier, so I have to ask now:
As it will be my first lager with GF glycol chiller, I’m thinking now about further beer carbonization. I don’t have any CO2 sys to carbonize beer, so my way of carbonization is to add glucose to the bottles. Works fine with ales, but what about lagers? Will it work after cooling the beer in fermenter?
Yes, no problem there. Use normal room temps as usual.
Hi David, in your hop schedule can you estimate hos many grams of each hope types you are using for this recipe. Thanks for sharing this video
Hi, I list the IBU levels because it is vital that you calculate the weights of your hops based on their alpha acid %, which vary greatly. This is vital so that you brew the beer as intended. I used to list my weights but many beginners used these weights and the resulting beer was not great! I have a guide on how to do this along with total recipe conversion here:- ua-cam.com/video/Vv-bU757E7w/v-deo.html
Hi David! I have some dry Gjernes en route to California from Norway and can’t wait to try this recipe. Did you pitch the teaspoon of Kveik dry?
Great news :) Yes, I dry my own mostly so I pitch it dry into the wort. No need to rehydrate any other way :)
David Heath Homebrew thanks! I’d like to give dying a try, too. I watched your video on drying and it was very helpful. I do have a question regarding harvesting, though. The Kveik registry lists whether each version is either top or bottom harvested and says that Gjernes is harvested from the bottom. Do you recommend harvesting Gjernes from the top or bottom?
I use the farm version. Mine works just fine with top cropping.
David Heath Homebrew - I have the farm version coming as well. Good to hear top cropping works for you. Seems a lot easier than bottom cropping.
Sure is! Farm versions very though :)
If using the really fast kviek yeast, how long would i need to bottle carbonate? I dont have a keg system (yet) so bottling it is. I imagine the kviek would eat thru the priming sugar pretty quick, yes? Not the normal 2ish weeks like with a normal ale yeast. I’m thinking a week would be plenty?
Yes a week will do it 🍻🍻
Should you decant this omega yeast like you do with the OYL-057 strain?
I would recommend it yes
Hi David, considering your latest video, could I adjust this recipe to 30 minutes boil?
Yes, sure.
Hi David. If I'm making this with distilled water do I use the lager target profile on Brewfather?
Hi, yes 🍻🍻
I’m currently brewing this and started with an OG of 1058 and now have an FG of 1013. I’m now cold crashing to prepare for kegging. How long is it suitable to cold crash this beer? The taste this far is oh so promising! 🍺😀👍
Great to hear Thomas. 3 days is usually plenty but take a look :)
David Heath Homebrew sorry for the ”newbie” question, check for clarity? I’m using a white plastic fermentation bucket. So I guess pour a small sample and see?
I accidently ordered Carafa Special I instead of Carafa I, would it be alright to use that instead or?
Yes, small change really, I just preferred the husked version balance wise.
Hi David, I’m about to make the Kegland Wolfgang Vienna Lager. It only has 11 grams of Columbus CTZ hops at 60 min boil. Is that enough hops? I know they say it is not a traditional Vienna and more of an American twist. And another question please, is lagering in a keg inside a Kegerator the same? Or should I be using the fermenter?
Hard to say really, worth a try though :)
Lagering is just about temperature, so no problem there.
@@DavidHeathHomebrew brewing it right now. Thanks for your responses. Appreciate the time you spend in helping so many people.
Great, thank you. I hope you enjoy it :)
Well I've done two practice fermentation/kegging with fresh wort kits and I've decided this will be my first brew. I'm assuming a 30min boil will be fine? I'm curious, in what circumstances is a 60min boil still required? Is it when there is a high percentage of pilsner malt in the grain bill?
Hi Steven, the only time these days that you would want to boil for longer than 30 mins is when you are using malt with very low modification. Often known as farm malt. There are some traditionalists that will continue with 90 min boils and more but this is not a common perspective these days.
Well I finally brewed this. I over estimated my equipment efficiency and missed the OG by 5 points. I didn't have the mindfulness to boil off. However the finished product is now bang on inside the bjcp guidelines. The vienna malt gives it a nice something something with aroma. Very clean and sessionable. Thanks for the recipe. Coming into the Australian autumn, thinking your Irish red next.
Edit: I used lallemand voss kveik yeast and I fermented under pressure at 25C.
Great stuff Steven 🍻 Many thanks for sharing this information 🍻🍻🍻
Hi David, I'm wondering if you have had any experience with this
OYL-071DRY DRIED LUTRA KVEIK yeast?
I am considering it for this Vienna lager. It comes in dry form which is definitely to my liking. Thanks David
Hi Mark, Yes I use it a fair bit in my recipes. I have a video all about it here:- ua-cam.com/video/EN69jIy4FfI/v-deo.html
Thank you David, that was informative. I will give a try.
🍻🍻🍻
Hi David. Would you recommend yeast nutrients for Voss in this recipe?
Yes, a triple amount.
Hi David! Thx so much for all your videos! Truly helped me a lot prepare for my first brew on tue GF30. Still a lot to learn an practice. Anyway, even though it has been asked already i wanted to check in whether you have new information around this since you experiment a lot. I am looking into trying out this vienna lager recipe. I could get my hands on the Lallemand Voss dry yeast. What what would you consider as lower and upper temperature limits for this yeast in this recipe? It has been asked already but forgive me asking it again. Just want to check in for fresh info as stated above ;-) thx a lot in advance!
Great to hear :) I would keep it between 20-24C for the right profile.
@@DavidHeathHomebrew tried the recipe, and put it in the GF conical, keeping it at 22 degrees C. I tried to pull a sample today, as the gravity readings of the tilt became stable over night. However i noticed quite a smell. Seems to me like sulfur. I thought the beer might got infected and opened the lid, it looks normal to me but the smell was quite intense. I read a bit online and in your FB group, and it seems this can be from stressed Kveik. I actually used a heaping teaspoon of nutrients and one sachetlallemand voss for the 19L batch. Not sure, maybe it was the low temperature causing the stress. In the sample the smell went away quite quickly. Less then a minute. I will leave it as is now at 22C for another 3-4 days and check again. From your experience, do you think that the smell goes away after the yeast cleaned up completely? TIA :-)
Hi Matthias, I would not be alarmed at this stage. Give it some days and this is likely to fade and vanish :)
@@qevinflynn Hi Matthias - just saw your comment - I was planning on doing something like this shortly and was wondering if the end of your fermentation cleaned up the sulfur notes you were referring to. Cheers
:)
David, do you have a tried & tested recipe that you could share for a Marzen (Octoberfest) or Festbier?
Not yet but perhaps in the future
Hello Dave, Am I right to use Irish moss with this beer?
Sure, no problem :)
Hi David, I noticed you didn't have a water profile in your video.
Was thinking Ca2-58 Mg2-3 Na-10 Cl-70 HCO3-25
Back at the time this was made I didnt. Plenty of lager profiles shared since though 🍻🍻🍻