Amber Ales & Lagers Family Archives - Brew Your Own

Magnum Blonde Ale

Fri, 08 Aug 2025 10:00:00 +0000

recipe

Magnum Blonde Ale

By Drew Beechum & Denny Conn | Add to Favorites

This recipe makes an extremely neutral blonde ale and is a great base recipe for experimenting with new ingredients. Replace a reasonable amount of the base malt with another base or specialty malt at a one-to-one ratio.

(5 gallons/19 L, all-grain)
OG = 1.047 FG = 1.010
IBU = 45 SRM = 3.4 ABV = 4.8%

Ingredients

9.7 lbs. (4.4 kg) North American 2-row pale malt
8 AAU Magnum hops (60 min.) (0.7 oz./20 g at 11% alpha acids)
8 AAU Magnum hops (20 min.) (0.7 oz./20 g at 11% alpha acids)
Wyeast 1056 (American Ale), WLP001 (California Ale), SafAle US-05, or LalBrew BRY-97 yeast
¾ cup corn sugar (if priming)

Step by step

Use the Bru’n Water “Balanced Yellow Water Profile.” Mash your grain at 152 °F (67 °C) for 60 minutes. Mash out and collect about 6 gallons (23 L) of wort. Boil 60 minutes, adding hops as indicated. Cool, pitch yeast, ferment, and package.

Extract option: Replace the 2-row pale malt with 5.25 lbs. (2.4 kg) light dried malt extract or 6.5 lbs. (2.9 kg) light liquid malt extract. Heat 6 gallons (23 L) of water in your kettle, steeping any specialty grains you would like to trial. At 170 °F (77 °C), remove the grains and bring to a boil. Following the remainder of the all-grain recipe. You do not need to reduce the extract when steeping specialty grains.

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Märzen: The Traditional Oktoberfest Lager

Mon, 10 Feb 2025 17:22:18 +0000

article

Märzen: The Traditional Oktoberfest Lager

By Gordon Strong | Add to Favorites

When I first started learning about world beer styles more than 30 years ago, Oktoberfest seemed fairly straightforward. It was an amber-colored, malty, German lager that routinely appeared in late summer as a festive seasonal for the cool weather. There were many German brands, and they were all labeled Oktoberfest, Oktoberfestbier, or Oktoberfest-Märzen. American microbreweries frequently had a similar seasonal offering, although few would match the malt character of the best German examples, and some were a bit too hoppy. This matched many other styles of the time; there were traditional examples, as well as American interpretations.

Ah, if life could only be so simple. The real story is quite a bit more complicated, and it requires learning some new terms for beers we thought we knew. Oktoberfestbier has a specific meaning in Germany and is treated like a protected appellation, not a style. It is used by the six large breweries within the city limits of München (Munich) to describe the beer served at the annual Oktoberfest festival, which has been held in the meadow fairgrounds just outside the city gates since 1810.

The name Oktoberfest-Märzen is perhaps the most accurate name, since it combines both the appellation and the style. The Märzen-style amber lager of Munich is related to the Vienna amber lager of Austria, in that they have a common history and were introduced in the early 1840s. But the first beers at Oktoberfest were actually dark lagers (Munich dunkel style). The Märzen style was served at the festival from 1872 until 1990, when the golden festbier style was adopted.

Imports to America often were the traditional amber Märzen, even after festbier was introduced, and were frequently labeled as Oktoberfest. European Union rules don’t apply to exports or to producers outside Germany, so the confusion persisted. When trying to sort these things out for beer judging purposes, the Beer Judge Certification Program (BJCP) decided to take the unpopular but accurate choice of avoiding the Oktoberfest name entirely. The BJCP Style Guidelines includes Märzen as Style 6A, part of Category 6, Amber Malty European Lager, which also includes rauchbier and dunkles bock. The related festbier is Style 4B, and represents the modern beer served at Oktoberfest.

History

The origin of the Oktoberfest version of Märzen is actually pretty well known. Prior to the version we know, Märzen was originally a name used for a strength band of beer (14 °Plato) and was applied to the dark brown beers of the time. The name Märzen is derived from März (March), implying brewing the beer at the end of the brewing season, lagering it in cool caves over the summer, and enjoying it in the fall. This was before the advent of mechanical refrigeration, which was not available before the 1870s.

Original usages aside, since 1841 Märzen has been used to describe the amber lager introduced by Gabriel Sedlmayr at the Spaten Brewery in Munich. Sedlmayr and his friend Anton Dreher, from Vienna, visited Great Britain in 1833 to learn more about English and Scottish brewing. Armed with a saccharometer (a type of hydrometer), they measured samples they were able to obtain (albeit somewhat surreptitiously), and learned more about attenuation and process control. They also studied malting and kilning to learn about improving their ingredients. They already had proper lager yeast and wonderful hops at their disposal.

Sedlmayr and Dreher each introduced similar styles in 1841, which is why the styles are sometimes known as Vienna/Märzen/Oktoberfest. Vienna and Märzen styles took their own paths after this introduction, with the Märzen becoming a bit stronger as it was adopted as a festival beer (which are traditionally about 2% stronger than “regular” beers) in 1872. It was to remain the standard festival offering for over a century before preferences for lighter-colored, more drinkable styles resulted in festbier being adopted at Oktoberfest in 1990.

Export German versions of Oktoberfestbier to the U.S. and elsewhere are typically based in the Märzen style, although labeling and formulation can vary by brewery (some German examples are definitely the modern version — check the appearance before purchasing). Craft versions of Oktoberfest are usually based on Märzen, including what is known by the Brewers Association Guidelines as American-Style Maerzen/Oktoberfest. This style is exemplified by the hoppier, more bitter Samuel Adams Octoberfest beer, which has a different balance than the German versions.

Sensory Profile

Märzen is an amber German lager, so it has a character like other German lagers — smooth, clean, properly fermented, and lagered. The color is amber-orange to deep reddish-copper; basically, darker than gold but lighter than brown. It has brilliant clarity and should have a persistent, off-white head.

The balance is malty, so bitterness should just support the malt but not enough that the finish is bitter. German lagers are generally dry to off-dry, so the beer should be attenuated, not sweet or heavy. The impression of maltiness comes from high-kilned base malts and lower hop rate, not from residual sweetness. The malt aroma and flavor is bready, rich, and somewhat toasty. Noticeable caramel, chocolate, biscuit, or roast flavors are out of place. Hop aroma and flavor are low to none with a soft floral, herbal, or spicy quality if detected.

The beer is medium-bodied but with a smooth texture from lagering, and has moderate carbonation. It shouldn’t taste of alcohol, but may be very lightly warming (it is an approximately 6% alcohol beer, after all). It should have a malty finish and aftertaste, but be attenuated enough that another drink is welcome. The best examples have an elegant, rich flavor profile suggestive of quality ingredients. Harsh, sharp, or rough flavors are not appropriate.

Brewing Ingredients and Methods

Grist formulations can vary quite a bit, but usually have some mixture of Pilsner, Vienna, and Munich base malts. Additional flavor and color malts can be used to darken the beer and enrich the flavor, with darker Munich malt, toasted malts, and a light use of crystal-type malts possible. The trick is getting the richness of flavor and amber color without any roasted notes. Munich-type malts are often the dominant flavor, but the beer shouldn’t wind up being as heavy as a bockbier.

Early books on the style, such as George Fix’s Vienna/Märzen/Oktoberfest, stressed quality ingredients as necessary for a rich, elegant malt profile. I believe his point was mostly about using continental 2-row malts, not domestic 6-row malts when brewing this style. This is less of a problem today, but I do believe European maltsters’ offerings are a better flavor fit for this traditional style.

Decoction mashes were traditional for styles of this era, although German brewers have mostly switched over to step mashes today. Step mashes can make very good German beer, but sometimes the grist needs to be adjusted with a higher percentage of Munich malt and possibly some increased color and flavor malts. The mash program should target a moderate-bodied beer, not something super crisp and dry. Homebrewers can use a single-infusion mash in the moderate temperature range (151–153 °F/66–67 °C) for this beer.

Water isn’t a major factor in this style, as there is not a minerally flavor profile evident. I would tend to use lower ion water sources, and to emphasize calcium chloride as the calcium source to help play up the maltiness in the beer. Munich water tends to have higher carbonate levels, but this should be removed before brewing (or another option is to use reverse osmosis water, as I do).

Traditional German hop and yeast choices will work here. Hallertauer is the classic German hop used by Munich breweries, so that would be my first choice, but the hops are subdued so this isn’t a major driver of the profile. Any of the other Saazer or noble-type hops could be used; Tettnanger would be my second choice.

A clean German yeast strain is required, and the Weihenstephan 34/70 strain is a great performer. This yeast can be found from a number of liquid suppliers (Wyeast 2124, White Labs WLP830, Imperial L13, Omega OYL-106), and is even available in dried form (SafLager W-34/70). While derived from the same strain, there can be some performance differences; I’ve had good luck with Wyeast 2124, so that’s what I tend to use. I also like using the WLP833 (German Bock) yeast since it makes the beer seem maltier. WLP833 is the Ayinger yeast, so if you like that flavor, that’s one to try. I would avoid any yeast strains that are higher sulfur producers.

I find warming the temperature for a diacetyl rest at the tail end of fermentation is completely unnecessary if you avoid strains that are known diacetyl producers and follow good fermentation practices (adequate pitch rate, oxygenation, and nutrients). Taste your beer before racking and decide if it needs it.

Lagering helps reduce yeast byproducts and produce a well-conditioned, smooth finished beer. The old German rule of one week of lagering for each degree Plato of original gravity can be followed, although many commercial breweries in Germany now simply kräusen their beer to accelerate the conditioning. To kräusen, add 1–2 quarts (1–2 L) of actively fermenting yeast to the beer when it still has 4–6 gravity points remaining to attenuate, then cool slowly to lagering temperature and lager for two weeks. Lagering at freezing temperature (32 °F/0 °C) produces better, faster results.

Homebrew Example

My version is a competition-type beer I make, which shoots for the malty side of the style with maximum flavor. I’m basically trying to get as close to a bock without it seeming bock-like. Judges seem to favor richer malt flavors in this style, and that’s also in line with my personal preferences, so that’s what’s guiding my choices here.

My Märzens always seem to start with equal parts Pilsner, Munich, and Vienna malts, before I start customizing. In this case, I’m bumping up the Vienna malt more, and adding some dark Munich as well for extra maltiness. Not satisfied with that, I throw in some aromatic malt for extra malt flavor, melanoidin malt for some rich toast, and a touch of CaraMunich® III for color and a hint of caramel richness. I often use German maltsters (Belgian for the aromatic) for authenticity and because I prefer these flavors for the Märzen style.

With all the boosted specialty malts, I can safely use an infusion mash at 152 °F (66 °C), followed by a mash-out. All of the German noble hops are fine and can be freely substituted since they are not playing a major role in the final profile. For maximum maltiness, I’ll go with the Ayinger yeast strain. It gives a little extra special flavor I enjoy, but the more neutral 34/70 strains can be used and make a delicious beer as well. The water profile is neutral and favors the malt. Fermentation and lagering are traditional, with me preferring to go old school and use a long lagering process.

As I said, this is a competition beer. It is a bit bigger, sweeter, and maltier than many modern German examples. I do think the traditional fermentation and lagering process has benefits in the smoothness of the beer and cleanness of the flavor profile. You can approximate those with faster approaches, but again, in competitions, every little edge gives you a boost. Even if you are making this for yourself and your friends, I hope you will appreciate the boldness of the result as much as most judges do.

Marzen: By the Numbers

OG: 1.054–1.060
FG: 1.010–1.014
SRM: 8–17
IBU: 18–24
ABV: 5.6–6.3%

Märzen

(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.014
IBU = 22 SRM = 11 ABV = 6.1%

This is a competition beer. It is a bit bigger, sweeter, and maltier than many modern German Märzen examples, which judges often prefer.

Ingredients

4.5 lbs. (2 kg) German Vienna malt
3 lbs. (1.4 kg) German Pilsner malt
3 lbs. (1.4 kg) German Munich malt
1 lb. (0.45 kg) German dark Munich malt
8 oz. (227 g) melanoidin malt
8 oz. (227 g) aromatic malt
4 oz. (113 g) Weyermann Cara-Munich® III malt
4 AAU German Tradition hops (60 min.) (0.67 oz./19 g at 6% alpha acids)
1 oz. (28 g) German Hallertauer hops (20 min.) (4.8% alpha acids)
White Labs WLP833 (German Bock), Omega Yeast OYL-111 (German Bock), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

Mash in Vienna, Pilsner, Munich, dark Munich, and aromatic malts at 152 °F (67 °C) and rest for 60 minutes. Add remaining malts, begin recirculating, and raise mash temperature to 168 °F (76 °C) by direct heat or infusion with boiling water and rest for 15 minutes. Rest at mashout temperature for 20 minutes while recirculating. Sparge slowly with 170 °F (77 °C) water, collecting 6.5 gallons (25 L) of wort.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 50 °F (10 °C), pitch the yeast, then ferment until complete. Rack and lager for 8–12 weeks at 32 °F (0 °C). Prime and bottle condition, or keg and force carbonate.

Märzen

(5 gallons/19 L, extract with grains)
OG = 1.060 FG = 1.014
IBU = 22 SRM = 11 ABV = 6.1%

Ingredients

5.9 lbs. (2.7 kg) Munich liquid malt extract
2 lbs. (0.9 kg) Pilsner liquid malt extract
0.5 lbs. (227 g) melanoidin malt
4 oz. (113 g) Weyermann Cara-Munich® III malt
4 AAU German Tradition hops (60 min.) (0.67 oz./19 g at 6% alpha acids)
1 oz. (28 g) German Hallertauer hops (20 min.) (4.8% alpha acids)
White Labs WLP833 (German Bock), Omega Yeast OYL-111 (German Bock), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the CaraMunich® and melanoidin malts for 30 minutes, then remove, allowing them to drip dry into the kettle.

Turn off the heat. Add the malt extracts and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil.

Boil the wort for 60 minutes, adding remaining hops at the times indicated.

Chill the wort to 50 °F (10 °C), pitch the yeast, then ferment until complete. Rack and lager for 8–12 weeks at 32 °F (0 °C). Prime and bottle condition, or keg and force carbonate.

Topics:

Beer Styles

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Gordon Strong’s Märzen

Mon, 10 Feb 2025 17:21:17 +0000

recipe

Gordon Strong’s Märzen

By Gordon Strong | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.014
IBU = 22 SRM = 11 ABV = 6.1%

Ingredients

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 50 °F (10 °C), pitch the yeast, then ferment until complete. Rack and lager for 8–12 weeks at 32 °F (0 °C). Prime and bottle condition, or keg and force carbonate.

Extract With Grains Recipe

(5 gallons/19 L, extract with grains)
OG = 1.060 FG = 1.014
IBU = 22 SRM = 11 ABV = 6.1%

Ingredients

Step by Step

Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the CaraMunich® and melanoidin malts for 30 minutes, then remove, allowing them to drip dry into the kettle.

Boil the wort for 60 minutes, adding remaining hops at the times indicated.

Chill the wort to 50 °F (10 °C), pitch the yeast, then ferment until complete. Rack and lager for 8–12 weeks at 32 °F (0 °C). Prime and bottle condition, or keg and force carbonate.

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The Maltose Falcons 50th Anniversary Festbier

Mon, 10 Feb 2025 17:20:47 +0000

recipe

The Maltose Falcons 50th Anniversary Festbier

By Drew Beechum | Add to Favorites

All-Grain Recipe

(Collaboration with Sierra Nevada Brewing Co.)
by Sierra Nevada Brewing Co., Marty Velas (Falcon/Fanatic Brewing), The Falcons
(5 gallons/19-L, all-grain)
OG = 1.054 FG = 1.010
IBU = 25 SRM = 5.5 ABV = 5.8%

Ingredients

6.5 lbs. (3 kg) Pilsner malt
2.3 lbs. (1 kg) Briess Bonlander® Munich malt
11 oz. (312 g) Carapils® malt
9 oz. (255 g) Vienna malt
6 oz. (170 g) honey malt
6 oz. (170 g) Briess Victory® malt
6 oz. (170 g) melanoidin malt
5.8 AAU Hallertau Blanc whole hops (first wort hop) (0.5 oz./14 g at 10.5% alpha acids)
1.5 AAU Hallertau Tradition whole hops (25 min.) (0.25 oz./7 g at 6% alpha acids)
2 AAU Hersbrucker whole hops (5 min.) (0.5 oz./14 g at 4% alpha acids)
2.3 AAU Saaz whole hops (5 min.) (0.5 oz./14 g at 4.5% alpha acids)
SafLager W-34/70, Omega Yeast OYL-107 (Oktoberfest), or White labs WLP820 (Oktoberfest/Märzen Lager) yeast
¾ cup corn sugar (if priming)

Step by Step

This recipe uses reverse osmosis (RO) water. At the start of the mash, add 0.8 g calcium sulfate and 3 g calcium chloride. Mash in all of the grains at 120 °F (49 °C) and rest there for 15 minutes for a protein rest. Raise the temperature of the mash to 149 °F (65 °C) for a 30-minute low saccharification rest. Raise the temperature to 162 °F (72 °C) for a 30-minute high-saccharification rest. Mash out and slowly sparge with 170 °F (77 °C) water. Lauter until runnings are clear and collect enough wort to result in 5.5 gallons (21 L) into the fermenter after an 80-minute boil.

Boil 80 minutes, adding hops as per the schedule. At the end of the boil add 1.6 g calcium sulfate and 2.1 g calcium chloride. Chill to 48 °F (9 °C) and pitch yeast. Ferment at 52 °F (11 °C). When fermentation is complete, reduce temperature to 40 °F (4 °C) and lager for two weeks. Bottle or keg and force carbonate as usual.

Partial Mash

(5 gallons/19-L, partial mash)
OG = 1.054 FG = 1.010
IBU = 25 SRM = 5.5 ABV = 5.8%

Ingredients

3.5 lbs. (1.5 kg) Pilsner dried malt extract
2.3 lbs. (1 kg) Briess Bonlander® Munich malt
11 oz. (312 g) Carapils® malt
9 oz. (255 g) Vienna malt
6 oz. (170 g) honey malt
6 oz. (170 g) Briess Victory® malt
6 oz. (170 g) melanoidin malt
5.8 AAU Hallertau Blanc whole hops (first wort hop) (0.5 oz./14 g at 10.5% alpha acids)
1.5 AAU Hallertau Tradition whole hops (25 min.) (0.25 oz./7 g at 6% alpha acids)
2 AAU Hersbrucker whole hops (5 min.) (0.5 oz./14 g at 4% alpha acids)
2.3 AAU Saaz whole hops (5 min.) (0.5 oz./14 g at 4.5% alpha acids)
SafLager W-34/70, Omega Yeast OYL-107 (Oktoberfest), or White labs WLP820 (Oktoberfest/Märzen Lager) yeast
¾ cup corn sugar (if priming)

Step by Step

Mash the Munich, Vienna, honey, Victory®, and melanoidin malts in a steeping bag in 2 gallons (8 L) of water for 45 minutes at 149 °F (65 °C). Remove grains and top kettle to 6.25 gallons (24 L). In another bag steep the Carapils® malt for 15 minutes as you bring the temperature up to 170 °F (77 °C). Remove grains and turn off heat. Carefully stir in the malt extract. Once dissolved, return to heat and boil for 60 minutes.

Follow the remainder of the all-grain recipe.

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Smog City Brewing Co.’s Sabre-Toothed Squirrel Clone

Tue, 10 Dec 2024 15:24:30 +0000

recipe

Smog City Brewing Co.’s Sabre-Toothed Squirrel Clone

By Derek Dellinger | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.063 FG = 1.011
IBU = 42 SRM = 16 ABV = 7%

Ingredients

11 lbs. (5 kg) American 2-row pale malt
10 oz. (285 g) Weyermann Munich Type II malt
10 oz. (285 g) Crisp crystal malt (45 °L)
10 oz. (285 g) Simpsons Premium English Caramalt (60 °L)
6 oz. (170 g) Crisp crystal malt (120 °L)
2 oz. (57 g) Weyermann chocolate wheat malt
7.6 AAU Pahto^TM hops (60 min.) (0.4 oz./11 g at 19% alpha acids)
4.3 AAU Simcoe® hops (10 min.) (0.33 oz./9.3 g at 13% alpha acids)
4.3 AAU Chinook hops (10 min.) (0.33 oz./9.3 g at 13% alpha acids)
0.5 oz. (14 g) Amarillo® hops (whirlpool)
0.5 oz. (14 g) Chinook hops (whirlpool)
2 oz. (57 g) Simcoe® hops (dry hop)
2 oz. (57 g) Chinook hops (dry hop)
1 oz. (28 g) Centennial hops (dry hop)
1 oz. (28 g) Amarillo® hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1058 (American Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

With the goal of creating a moderately dextrinous wort, mash in with 2.75 gallons (10.4 L) of 164 °F (73 °C) strike water to achieve a rest temperature of 152 °F (67 °C). Hold at this temperature for 60 minutes.

Sparge with water at 170 °F (77 °C) and collect about 6 gallons (23 L) of wort. At the start of boil, add Pahto^TM hops and set timer for 60 minutes. Follow hopping schedule for remaining hop additions.

When the boil is complete, turn off heat and add the whirlpool hops. Stir to create a whirlpool and then cover and let stand for 15 minutes. When done, chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Pitch yeast. Ferment around 68 °F (20 °C). Following primary fermentation, dry hop for four to five days before packaging.

Extract With Grains

(5 gallons/19 L, extract with grains)
OG = 1.063 FG = 1.011
IBU = 42 SRM = 16 ABV = 7%

Ingredients

7.3 lbs. (3.3 kg) light liquid malt extract
5 oz. (140 g) Munich dried malt extract
10 oz. (285 g) Crisp crystal malt (45 °L)
10 oz. (285 g) Simpsons Premium English Caramalt (60 °L)
6 oz. (170 g) Crisp crystal malt (120 °L)
2 oz. (57 g) Weyermann chocolate wheat malt
7.6 AAU Pahto^TM hops (60 min.) (0.4 oz./11 g at 19% alpha acids)
4.3 AAU Simcoe® hops (10 min.) (0.33 oz./9.3 g at 13% alpha acids)
4.3 AAU Chinook hops (10 min.) (0.33 oz./9.3 g at 13% alpha acids)
0.5 oz. (14 g) Amarillo® hops (whirlpool)
0.5 oz. (14 g) Chinook hops (whirlpool)
2 oz. (57 g) Simcoe® hops (dry hop)
2 oz. (57 g) Chinook hops (dry hop)
1 oz. (28 g) Centennial hops (dry hop)
1 oz. (28 g) Amarillo® hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1058 (American Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Add the crushed grains in a muslin bag into your brew pot with 6 gallons (23 L) of water as you heat it up to 170 °F (77 °C). Remove the bag, allowing it to drip into the kettle, and then bring your wort up to a boil. Remove the kettle from heat and stir in the malt extract until fully dissolved. Return to heat and boil for 60 minutes, adding your hops at the times indicated.

After the boil, turn off heat and add the whirlpool hops. Stir to create a whirlpool and then cover and let stand for 15 minutes. When done, chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Oxygenate if using liquid yeast and then pitch yeast. Ferment around 68 °F (20 °C). Following primary fermentation, dry hop for four to five days before packaging.

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Gordon Strong’s Irish Red Ale

Fri, 10 Nov 2023 14:52:40 +0000

recipe

Gordon Strong’s Irish Red Ale

By Gordon Strong | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.045 FG = 1.011
IBU = 22 SRM = 14 ABV = 4.4%

Ingredients

7 lbs. (3.2 kg) mild malt
1 lb. (454 g) flaked corn
1 lb. (454 g) crystal malt (40 °L)
4 oz. (113 g) flaked oats
4 oz. (113 g) roasted barley (300 °L)
6.25 AAU Golding hops (45 min.) (1.25 oz./35 g at 5% alpha acids)
1.2 AAU Golding hops (10 min.) (0.25 oz./7 g at 5% alpha acids)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale), or SafAle S-04 yeast
3⁄4 cup corn sugar (for priming)

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

This recipe uses an infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the mild malt and flaked grains at 151 °F (66 °C) and hold for 60 minutes. Begin recirculating, add the dark grains and crystal malt, then raise the mash temperature to 169 °F (76 °C) for mashout. Continue to recirculate for 15 minutes.

Sparge slowly and collect 7 gallons (26.5 L) of wort in the brew kettle. Bring wort to a boil.

Boil the wort for 90 minutes, adding hops at the times indicated.

Chill the wort to 68 °F (20 °C), pitch the yeast, and ferment at this temperature until complete. Allow the beer to settle for at least one week to give the beer time to clear. Consider adding a fining agent or lagering if haze is slow to clear.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 v/v.

Extract With Grains Recipe

(5 gallons/19 L, extract with grains)
OG = 1.045 FG = 1.011
IBU = 22 SRM = 14 ABV = 4.4%

Ingredients

4.6 lbs. (2.1 kg) extra light dried malt extract
1 lb. (454 g) crystal malt (40 °L)
4 oz. (113 g) Carapils® malt
4 oz. (113 g) roasted barley (300 °L)
6.25 AAU Golding hops (45 min.) (1.25 oz./35 g at 5% alpha acids)
1.2 AAU Golding hops (10 min.) (0.25 oz./7 g at 5% alpha acids)
White Labs WLP004 (Irish Ale), Wyeast 1084 (Irish Ale), or SafAle S-04 yeast
3⁄4 cup corn sugar (for priming)

Step by Step

Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the grains in a mesh bag for 30 minutes, then rinse gently, removing the grains.

Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. Turn the heat back on and bring wort to a boil.

Boil the wort for 45 minutes, adding hops at the beginning of the boil and a second addition with 10 minutes remaining.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 v/v.

Tips For Success
Since malt is the focus of this style, be sure to source a quality base malt with biscuit character. Look for a pale ale malt if mild malt is not available. Also, use fresh crystal malt to avoid oxidative notes.

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Irish Red Ale

Fri, 10 Nov 2023 14:50:36 +0000

article

Irish Red Ale

By Gordon Strong | Add to Favorites

Closer to pale ale than you think

I have to confess that I dread judging Irish red ales in competitions. Not because I don’t like them, but because judges often give feedback to brewers with oxidized, vaguely amber-colored beers to enter them as Irish reds because they seem caramelly. Never mind that caramel flavors from oxidation aren’t clean and fresh or that the oxidation can cause other problems, like a harsh bitterness. While possibly true that the beer might score better in that category, that doesn’t mean it’s actually a good beer or a representative example of the style. Judges trying to be nice are just punishing other judges later.

Many American beer enthusiasts are confused about the style as well, because most beers called Irish red ales in the U.S. bear only passing resemblance to those in Ireland. I had held many of these beliefs myself until a couple of trips to Dublin cleared up my confusion. I found the beers a bit like English pale ales when cold, but gaining some graininess and body as they warmed. They were often drier and more bitter than the ones in the U.S., of lower strength, and often without the strong caramel flavors and sweetness we know.

Irish red ale is style 15A in the BJCP (Beer Judge Certification Program) Style Guidelines. It is part of category 15, Irish Beer, along with Irish stout and Irish extra stout. The style describes the beers like those in Ireland, but drinkers should know that many in the U.S. have higher alcohol and more sweetness – I think of those like export versions, since it mirrors what English breweries do with beers for export. Or maybe they are just Irish-American red ales.

Irish Red Ale History

Irish red ale does not have a well-documented history, which has led some to say that it isn’t really a style. I think it has existed as a style for some time, but the name is much more recent. Michael Jackson mentioned it in his earlier books, but always just as Irish ale, which was a way of distinguishing it from the more popular stout (and previously, porter). The independent ale-brewing tradition in Ireland essentially died out in the 1950s and 1960s, with Guinness purchasing the remaining brands, including Smithwick’s. Lett’s Brewery brewed Enniscorthy Ruby Ale from 1864 until the brewery closed in 1956. However, the brewery licensed its name to Pelfrey in France in the 1960s, and to Coors in the U.S. (where the beer is known as George Killian’s Irish Red) in 1981.

Smithwick’s is most closely associated with the surviving ale brewing in Ireland and it makes perhaps the best-known example. It claims a brewing history dating back to 1710, but it seems implausible that it was making the same beer during this entire time. It is also unknown whether Guinness reformulated the product when it purchased them in 1965 or when it subsequently closed the brewery in Kilkenny and moved production to Dublin in 2013.

Many American beer enthusiasts are confused about the style as well, because most beers called Irish red ales in the U.S. bear only passing resemblance to those in Ireland.

The popularity of Killian’s Irish Red in the U.S. during the 1980s and 1990s led to the establishment of the style in craft culture, as the beer was described in the formative Michael Jackson books and it came from a country with a legitimate and well-known brewing heritage. This also helped divide the style as Killian’s is essentially an amber lager, not an ale, a phenomenon that would be repeated when other major multinational industrial breweries looked to broaden their portfolios. Murphy’s Irish Red, owned by Heineken, also produces an amber lager with a similar profile. This creates the ironic situation where two of the better-known examples of Irish red ale aren’t Irish, aren’t red, and aren’t ales.

In the U.S., craft breweries began interpreting the style as stronger and more flavorful than those found in Ireland, often with an increased caramel flavor. Great Lakes Brewing in Cleveland, Ohio, has long made Conway’s Irish Ale that weighs in at 6.3% ABV, bigger than many examples but still retaining some similarities in flavor profile. Many other craft breweries followed suit, including those in countries developing their own new craft culture.

Back in Ireland, imported versions of Irish red ales became better known and may have inspired newer craft breweries (such as Sullivan’s and O’Hara’s) to develop their own examples. These are the ones I think of as modern Irish red ales, those made by craft breweries in Ireland with Irish ingredients by Irish brewers. These beers have something in common with pale ales, but with more body and flavor (and often color). Yet craft breweries in Ireland also are making pale ales and marketing Irish red ale as a different product. So, while Irish ale may have common roots, probably derived from the English brewing tradition, in the craft era there does seem to be a difference between amber (red) and pale (golden) products.

When trying to describe beer styles, it is a fallacy to think that all commercial beers should fit into a style, and also that all beers with a certain name match the same style. I made this mistake early when trying to document Irish red ales, as I encountered examples in what I now see as the Irish-craft, multi-national, and U.S.-craft Irish red ale. Trying to treat them all as one broad style leads to many problems in describing their sensory profile, production methods, and histories. I think taking the more nuanced approach better explains how the style developed, splintered, and continued to evolve in three distinct locations. They all do share some common elements that are recognizable, but judges should allow some leeway when trying to understand what is intended by the brewers.

Sensory Profile

The malt flavor is the most common element between versions but each have different balances and strengths. The color can vary considerably, but is always something between pale and brown. Typically, something in the amber to copper range is found, but the beer does not necessarily have an overtly reddish color.

Irish red ale is an average-strength beer in its markets. The mass market version is about 5 to 5.5% ABV, like most international lagers. Irish versions are usually less strong, maybe 4.5% or less. Export versions are stronger, at least 5%. U.S. versions are often 5 to 6.5%. The lesson I take from this is that the strength is what is perceived as average, more than something universal across all versions.

The two phrases most often used by Irish breweries to describe the flavor profile of Irish red ales are caramelly and biscuity. The examples I tried in Ireland tend to have a grainy flavor, as well as a bitter balance. As the samples warm, the beers develop more body and malt flavor and the malt grows into balance with the hop bitterness.

Smithwick’s has more of a toasty flavor than biscuity and, when combined with their yeast, gives a buttered toast impression (a phrase I first used in previous versions of the guidelines and subsequently saw that Michael Jackson had also used). I think this character is mostly a brand-specific attribute, but a related toffee aspect can be found to the caramel flavors in some examples.

The yeast character obviously varies by variety. The mass market examples are often lagers, so they have a clean, smooth character. The Irish versions can have a character like English ales, with a fruity aspect. Some versions are lightly buttery (from diacetyl produced by yeast). American or craft versions have a more neutral ale character, with specialty malts providing additional flavors instead. Hop flavor and aroma is minimal, often absent. When present, it usually has an English character, earthy or floral. Craft versions often have more hop character, up to moderate levels.

The body of the beer can be medium-light to medium, although export and U.S. versions may be a touch fuller. The finish is typically dry, enhanced with a very slight roasty note that is more sensed than tasted. Bitterness varies from medium-low to medium, with more bitter versions often seeming grainy in flavor. The aftertaste can be grainy and dry to slightly malty and sweet, depending on the version. The international lager versions have lower bitterness, as does Smithwick’s. The more modern craft Irish versions have higher bitterness, almost to the pale ale level.

As a judge, be open to the different interpretations and know that a single example doesn’t define the style. Sweeter examples tend to seem that way due to lower bitterness, but will usually have a touch of roast to provide a dry counterpoint. The more bitter and grainy versions tend to taste better to me when allowed to warm slightly. Look for an interesting ester profile and how it works with the caramelly flavors.

Brewing Ingredients and Methods

The Irish brewing tradition shares similarities with the nearby English (and Scottish) methods, particularly in ale production. Ireland is a fertile island and does grow and malt its own barley, so some minor differences can exist. Pale ale malt is the base of this style and it can have a higher kilning so it has more color, flavor, and dextrins. Much of the flavor is due to the base malt. Caramel or crystal malts can provide some flavor, color, and sweetness. A touch of roasted barley or perhaps a type of black malt adds a grainy dryness and a touch of red color to the finished beer. Irish barley can prove hard to source here in the States, so I would suggest using something from a Scottish or northern English maltster if none are available from your supplier.

Smithwick’s uses some corn in the grist, so adjuncts are certainly allowable, as they are in English ales. Corn can add a more rounded flavor and the impression of sweetness. Infusion mashing typical for ales is used, although the beer can be adapted easily to whatever production methods are used by the brewer making the beer.

Irish or English ale yeast is most traditional, but a warm-fermented lager or more neutral ale yeast can give enough esters to the beer. Yeast used for stouts and porters could also be used, as these would be typical in Ireland. If the strains produce a trace of buttery character, that is acceptable but by no means required. An estery profile is much more desirable.

Hopping is done as is typical in Ireland, England, or Scotland regarding the varieties used. Most of the hop emphasis is on the bittering addition, but some flavor and aroma hops can be used in up to moderate quantities.

If these comments seem vague, it’s because the style can be so widely adopted for use on different brewing systems and made in many regional sub-styles. There are few hard-and-fast rules about making this style. As a judge, the most important one for me is that the flavors should be pleasant and result in a highly drinkable beer.

Homebrew Example

My recipe is a middle-of-the-road example for Ireland. It uses a rather dextrinous base malt (mild malt) with a little bit of oats to increase the mouthfeel. The caramel flavor comes from crystal 40 malt, along with some flaked corn to increase the impression of sweetness. The color and dry bite come from roasted barley, which gives a reddish color when used in lighter quantities. There isn’t really a need to mash at higher temperatures to get more body since we are relying on a dextrinous base malt with the addition of flaked oats.

I’m aiming for around 22 IBUs, which probably seems on the high side for many Americans, but it actually represents a low side of the style in Ireland. If it seems a bit too bitter for you when you are drinking it, let it warm up a bit and the beer will come into more of a balance with the richer malt flavors becoming noticeable. Any hops from Britain or Ireland will work, but Golding hops are quite common, so they are a reliable choice. A touch of hop flavor isn’t out of place in the style, so I do have a light flavor addition.

I’m calling for a classic Irish ale yeast, but a fruity English-type yeast would also work in this style. A little bit of esters complements the caramel sweetness quite well. If the yeast does happen to throw a touch of diacetyl, that slight buttery flavor can also complement caramel in low doses so don’t let it bother you too much.

When you try this recipe, taste it first at a cooler temperature and then again closer to cellar temperature. See if you taste the difference in balance as it warms. I do like some of the stronger, less bitter American interpretations (and so do many American judges — keep this in mind if you intend to compete in this style), but I think you should also appreciate the style for what it is in its homeland. Sláinte.

Irish Red Ale By the Numbers:

OG: 1.036–1.046
FG: 1.010–1.014
SRM: 9–14
IBU: 18–28
ABV: 3.8–5.0%

Irish Red Ale

Photo courtesy of Shutterstock.com

(5 gallons/19 L, all-grain)
OG = 1.045 FG = 1.011
IBU = 22 SRM = 14 ABV = 4.4%

Ingredients

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

Sparge slowly and collect 7 gallons (26.5 L) of wort in the brew kettle. Bring wort to a boil.

Boil the wort for 90 minutes, adding hops at the times indicated.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 v/v.

Irish Red Ale

(5 gallons/19 L, extract with grains)
OG = 1.045 FG = 1.011
IBU = 22 SRM = 14 ABV = 4.4%

Ingredients

Step by Step

Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the grains in a mesh bag for 30 minutes, then rinse gently, removing the grains.

Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. Turn the heat back on and bring wort to a boil.

Boil the wort for 45 minutes, adding hops at the beginning of the boil and a second addition with 10 minutes remaining.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 v/v.

Tips For Success

Since malt is the focus of this style, be sure to source a quality base malt with biscuit character. Look for a pale ale malt if mild malt is not available. Also, use fresh crystal malt to avoid oxidative notes.

Topics:

Beer Styles

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Firestone Walker Brewing Co.’s Oaktoberfest Clone

Thu, 09 Feb 2023 21:00:37 +0000

recipe

Firestone Walker Brewing Co.’s Oaktoberfest Clone

By Dave Clark | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.048 FG = 1.008
IBU = 20 SRM = 7 ABV = 5.2%

An homage to a classic festbier utilizing all German ingredients with a Firestone Walker twist, lagering in oak barrels.

Ingredients

3.8 lbs. (1.7 kg) Pilsner malt
3.8 lbs. (1.7 kg) Vienna malt
1.6 lbs. (0.73 kg) Munich malt
0.45 lb. (204 g) CaraHell® malt
0.45 lb. (204 g) CaraRed® malt
2.5 AAU German Tradition hops (80 min.) (0.4 oz/11 g at 6.3% alpha acids)
1.9 AAU Spalter Select hops (30 min.) (0.45 oz./13 g at 4.2% alpha acids)
1.3 AAU Spalter Select hops (15 min.) (0.3 oz./9 g at 4.2% alpha acids)
0.3 oz. (9 g) German Tradition hops (0 min.)
1 oz. (28 g) medium-toast French oak chips
SafLager W-34/70, Wyeast 2124 (Bohemian Lager), or White Labs WLP830 (German Lager) yeast
¾ cup corn sugar (if priming)

Step by Step

Mill grains and mash at 145 °F (63 °C) for 60 minutes. If possible, ramp to 152 °F (67 °C) for an additional 30 minutes. Take an iodine test to confirm conversion. Mash out at 168 °F (76 °C). Vorlauf until runnings are clear, then collect into the kettle. Sparge and top up as necessary to get about 6.5 gallons (24.6 L) of wort — or more, depending on your evaporation rate. Boil for 80 minutes, adding hops according to the schedule.

After the boil, chill the wort to 48 °F (9 °C). Aerate wort thoroughly and pitch yeast. Top up with water if below 5.25 gallons (20 L). Ferment at 52 °F (11 °C). Increase fermentation temperature to 55 °F (13 °C) two-thirds of the way through fermentation for a diacetyl rest. Cold crash once fermentation is complete and diacetyl is clear.

When cold, or after a period of lagering in the primary vessel, transfer to another vessel and lager in a barrel, on oak chips, or oak spirals. When finished lagering, carbonate to 2.75 v/v and enjoy.

Note
Duration in barrel or on wood chips/spirals depends on the strength of the wood, since you just want subtle wood character, not a full on barrel-aged beer. Taste regularly.

Extract With Grains Recipe

(5 gallons/19 L, extract with grains)
OG = 1.048 FG = 1.008
IBU = 20 SRM = 7 ABV = 5.2%

Ingredients

3.5 lbs. (1.6 kg) Pilsen dried malt extract
1.5 lbs. (0.68 kg) Munich dried malt extract
0.45 lb. (204 g) CaraHell® malt
0.45 lb. (204 g) CaraRed® malt
2.5 AAU German Tradition hops (80 min.) (0.4 oz/11 g at 6.3% alpha acids)
1.9 AAU Spalter Select hops (30 min.) (0.45 oz./13 g at 4.2% alpha acids)
1.3 AAU Spalter Select hops (15 min.) (0.3 oz./9 g at 4.2% alpha acids)
0.3 oz. (9 g) German Tradition hops (0 min.)
1 oz. (28 g) medium-toast French oak chips
SafLager W-34/70, Wyeast 2124 (Bohemian Lager), or White Labs WLP830 (German Lager) yeast
¾ cup corn sugar (if priming)

Step by Step

Raise 3 gallons (11 L) water to around 152 °F (67 °C) to steep caramel grains. Exact temperature isn’t important since you are not mashing anything, just steeping. Place the CaraHell® and CaraRed® in a muslin bag and steep for ten minutes. Remove grain, letting liquid drain back into the kettle without squeezing bag to avoid extracting tannins.

Meanwhile, pre-boil and chill 3.5 gallons (13.2 L) of water to use for topping up later.

Raise the temperature of your pot to near, but not quite, boiling. Add half of your total extract. (Add half now, half later to keep hop extraction in check.) It doesn’t matter how you divide the extract as long as it’s half of the total extract volume. Pour in extract and stir continuously to avoid clumping. Boil for 80 minutes, adding hops as indicated. With ten minutes remaining in the boil, take the pot off the heat source and slowly stir in the remaining malt extract, being careful to avoid boilover.

After the boil follow the steps found in the all-grain recipes for fermentation and packaging.

Tips For Success
Use caution and a light hand when it comes to the amount of time aging on oak. Second-use oak is preferred if it is clean of microbes. Sanitize with hot water if second-use. Oak character should be subtle. Avoid over aging and extraction of tannins.

Weyermann is a great source for the base malt, but other maltsters can deliver a fine version of the beer. Any variation/manufacturer of the classic Weihenstephan lager yeast strain will work great.

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Dovetail Brewery’s Vienna-Style Lager Clone

Mon, 03 Oct 2022 15:50:28 +0000

recipe

Dovetail Brewery’s Vienna-Style Lager Clone

By Dave Clark | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.012
IBU = 27 SRM = 6 ABV = 5.1%

A traditional Vienna lager using one malt, one hop, and traditional double decoction method.

Ingredients

11.25 lbs. (5.1 kg) Weyermann Barke® Vienna Malt
3.9 AAU Styrian Golding hops (50 min.) (0.75 oz./21 g at 5.25% alpha acids)
3.9 AAU Styrian Golding hops (30 min.) (0.75 oz./21 g at 5.25% alpha acids)
1.5 oz. (43 g) Styrian Golding hops (0 min.)
SafLager S-23, Wyeast 2206 (Bavarian Lager), or White Labs WLP920 (Old Bavarian Lager)
¾ cup corn sugar (if priming)

Step by Step

The brewery uses reverse osmosis (RO) water and adds back calcium chloride and magnesium sulfate to achieve a soft water profile for this beer. At home, for strike and sparge water, do the same or use a mixture of 90 percent distilled water and 10 percent moderately hard, dechlorinated water.

This is a double-decoction mashed beer. Mill grains and mash-in at 127 °F (53 °C). Rest for 5 minutes then pull about one-third of your mash (from the thickest part) and, in a separate pot, bring to a boil. Boil for 20 minutes. Slowly and gently return your decoction to the main part of the mash, until the mash temperature reaches 140–149 °F (60–65 °C). (Don’t exceed 149 °F/65 °C.) Rest for 15 minutes. Pull the second decoction — again, one-third of the mash — and boil for 20 minutes. Slowly and gently return decoction to the main part of the mash, until the mash temperature reaches 158–167 °F (70–75 °C). (Don’t exceed 167 °F/75 °C.) Rest for 45 minutes (this is for good foam). Raise to 172 °F (78 °C) to mash out. Lauter. Boil for 60 minutes, following the hopping schedule.

After the boil, whirlpool for 20 minutes, then crash cool to 41–45 °F (5–7 °C). Pitch the yeast, aerate well, and allow the temperature to free rise to 48 °F (9 °C). Hold at 48 °F (9 °C) until 50 percent attenuation (3 to 4 days), then raise to 54 °F (12 °C) for a diacetyl rest. When the beer reaches its final gravity (typically 5 to 7 days), crash to 30 °F (-1 °C) and lager for 4–5 weeks. Rack and package at 2.6 volumes (5.2 g/L).

Extract-Only Recipe

(5 gallons/19 L, extract only)
OG = 1.052 FG = 1.012
IBU = 27 SRM = 6 ABV = 5.1%

Ingredients

7.3 lbs. (3.3 kg) Muntons Vienna liquid malt extract (see Step by Step if not available)
3.9 AAU Styrian Golding hops (50 min.) (0.75 oz./21 g at 5.25% alpha acids)
3.9 AAU Styrian Golding hops (30 min.) (0.75 oz./21 g at 5.25% alpha acids)
1.5 oz. (43 g) Styrian Golding hops (0 min.)
SafLager S-23, Wyeast 2206 (Bavarian Lager), or White Labs WLP920 (Old Bavarian Lager)
¾ cup corn sugar (if priming)

Step by Step

If the Vienna liquid malt extract is not available from your supply retailer, you could substitute in 2⁄3 light liquid malt extract and 1⁄3 Munich liquid malt extract. The brewery uses reverse osmosis (RO) water and adds back calcium chloride and magnesium sulfate to achieve a soft water profile for this beer. At home, do the same or use a mixture of 90 percent distilled water and 10 percent moderately hard, dechlorinated water.

Since this recipe is 100% extract and you’re not mashing anything, simply raise 2 gallons (7.57 L) of water to a temperature somewhere around 150 °F (66 °C). A little higher or lower is fine. Remove pot from heat source, and slowly pour in half of your extract, stirring the entire time. Return to flame, raise to boil and boil for 60 minutes, adding hops as indicated. If you want to add a clarifier such as Whirlfloc® or Irish moss or a yeast nutrient, do it with 10 minutes left in the boil. Add the remaining extract with 5 minutes left in the boil, but be sure to take the pot off the heat source and pour extract very slowly while stirring. Return to the heat source and complete the boil. Meanwhile, pre-boil, then chill 3.5 gallons (13.25 L) of water that you’ll later use to top up your wort.

Follow the all-grain recipe for fermentation and packaging instructions.

Tips For Success
If using a coolship, upon completion of the boil, immediately transfer your wort to the coolship, allowing the wort to cool to 167 °F (75 °C). Then crash to 41–45 °F (5–7 °C) and follow the rest of the directions above. This step replaces the traditional whirlpool stage.

At this temperature (167 °F/75 °C), while not sterile, the wort is still sanitized. The 25 or so minutes it takes from boiling in the kettle to 167 °F (75 °C) in the coolship gives enough time for the hot trub to settle and any more DMS precursor to blow off. This also provides a window for additional hot-side hopping if so desired.

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Gordon Strong’s Vienna Lager

Thu, 04 Aug 2022 16:04:18 +0000

recipe

Gordon Strong’s Vienna Lager

By Gordon Strong | Add to Favorites

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.051 FG = 1.012
IBU = 19 SRM = 12 ABV = 5.2%

Ingredients

3.5 lbs. (1.6 kg) Pilsner malt
4 lbs. (1.8 kg) Vienna malt
1.75 lbs. (794 g) dark Munich malt (9 °L)
1.5 lbs. (680 g) Caravienne malt (20 °L)
1 oz. (28 g) Carafa® Special III malt
5 AAU Styrian Golding hops (60 min.) (1 oz./28 g at 5% alpha acids)
1.5 AAU Saaz hops (10 min.) (0.5 oz./14 g at 3% alpha acids)
Wyeast 2124 (Bohemian Lager), White Labs WLP830 (German Lager), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

This recipe uses a step mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the Pilsner, Vienna, and dark Munich malts at 131 °F (55 °C) and hold for 10 minutes. Raise the temperature to 146 °F (63 °C) and hold for 40 minutes. Raise the temperature to 158 °F (70 °C) and hold for 20 minutes.

Begin recirculating, add the Caravienne and Carafa® Special malts, raise the mash temperature to 169 °F (76 °C), and recirculate for 15 minutes.

Sparge slowly and collect 6.5 gallons (24.5 L) of wort.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete. Rack to secondary and lager for 2 months at 32 °F (0 °C).

Rack the beer, prime and bottle condition, or keg and force carbonate.

Extract With Grains Recipe

(5 gallons/19 L, extract with grains)
OG = 1.051 FG = 1.012
IBU = 19 SRM = 12 ABV = 5.2%

Ingredients

3.3 lbs. (1.5 kg) light liquid malt extract
2.75 lbs. (1.25 kg) liquid Munich malt extract
1.5 lbs. (680 g) Caravienne malt (20 °L)
1 oz. (28 g) Carafa® Special III malt
5 AAU Styrian Golding hops (60 min.) (1 oz./28 g at 5% alpha acids)
1.5 AAU Saaz hops (10 min.) (0.5 oz./14 g 3% alpha acids)
Wyeast 2124 (Bohemian Lager), White Labs WLP830 (German Lager), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C).

Turn off the heat. Add the Caravienne and Carafa® Special malts in a mesh bag and steep for 30 minutes. Remove and rinse grains gently.

Add the malt extracts and stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil.

Boil the wort for 60 minutes, adding hops at the times indicated.

Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete. Rack to secondary and lager for 2 months at 32 °F (0 °C).

Rack the beer, prime and bottle condition, or keg and force carbonate.

Tips For Success
You really don’t want any sharp edges, so resist the urge to make this style of beer too hoppy, bitter, or boozy. When it comes to fermentation, you don’t want fruitiness or rough edges from a hasty fermentation and lagering. Slow and low is the goal to produce the elegance this beer deserves.

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