A diacetyl rest at 8 to 10 degrees higher than fermentation temperature is recommended for 2-3 days near the end of fermentation. Chill to 48-52F, pitch yeast, and allow to ferment at 48-52F for 2 to 3 weeks.Drain, sparge, and proceed with a 60 minute boil. A mash-out at 168-170F for 15 minutes is recommended, but not necessary. Single-Infusion Mash: If you do not have the ability or do not feel confident doing a multistep mash, you can still make an excellent beer with a single infusion mash. Mash at 148-150F for 60 minutes.For this beer, mash-in and perform a beta rest at 146F for 30 minutes, then raise the mash temp to an alpha rest at 158F for 30 minutes, followed by a mash-out at 168-170F for 15 minutes. Traditional Hochkurz Mash: The Hochkurz Mash, or literally “high-short” mash, is a mash that does a few steps to fully utilize all the different amylase enzymes that are active in the mash. Saaz hops, added with 15 minutes left in the boil.ģ packs (or make an appropriate starter) of Wyeast 2124 Bohemian Lager yeast or Imperial Yeast L09 Que Bueno Mexican Lager yeast. Spalt hops (4.3% AA), added at the beginning of the 60 minute boil.ġ oz. If temperature control is going to be an issue, use the Bohemian Lager strain, as it will ferment safely up to about 65 degrees.Ĭheers! Or as our Mexican friends say, salud! Wiener Mexicano Vienna Lager Recipe (for final volume of 5.5 gallons)ġ oz. Just like any lager, make sure you pitch plenty of yeast: either three packs (two in the case of the Imperial strain) or one pack in a 1 gallon starter will do the trick. If you’re impatient, Wyeast 2124 Bohemian Lager would work well in a pinch. Both of those yeasts need to be special ordered, so plan ahead. Homebrewers are able to use the Modelo house strain in the form of either White Labs 940 Mexican Lager or Imperial L09 Que Bueno. Add about 1.5 teaspoons of calcium carbonate to your mash otherwise keep your other minerals low. Unlike pretty much any other continental lager, Viennas beg for carbonate-rich water. If you prefer something more akin to a traditional Vienna lager, feel free to omit the flaked corn. A small amount of caramunich for sweetness and black patent malt for that signature dark amber color round out the grain bill. Like our neighbors to the south, I like a little flaked corn in my Vienna lagers. I also prefer to use continental hops over their American cousins in this case, the clean Magnum for bittering and the floral Saaz for flavor. Vienna malt has a toasty, nutty flavor that just can’t be replicated anywhere else. Like the originators of the style, I prefer a base of 100% Vienna malt. My version of the Vienna lager combines attributes from both the Mexican and Austrian styles. Thanks in part to Graf and his fellow Mexicans, the Vienna lager has had a resurgence in the craft beer community. By the 1890’s, his Negra Modelo was the most popular beer in Mexico. One of these men was Santiago Graf, who decided to take the standard Vienna lager recipe and amend it with inexpensive and readily available corn. Though he reigned for only three years, it was enough time for thousands of Austrians to immigrate to Mexico and bring their native country’s brewing culture with them. In 1864, Napoleon III gifted Mexico to Archduke Ferdinand Maximilian Josef Habsburg of Austria. After a bloody, years-long war against Napoleon III’s France, Mexico fell under European control. Naturally he called the resulting product Vienna malt, and thus the Vienna lager was born.įast-forward several years and to an entirely new continent. His solution was to kiln his barley slightly longer than traditional Pilsen malt until it took on an amber hue. His only problem was that the water in Vienna was much harder than the water available in Northern Germany. His goal: to brew lagers in his native Austria that matched the flavor and quality of the pilsners brewed in Northern Germany. Vienna lagers trace their roots back to 1841 and to one man. This style’s history is based on ingenuity, war, geopolitical intrigue, and cultural cross-pollination (and you thought Mexican beers were boring). But Mexico has a rich brewing history of its own, and in fact is singlehandedly responsible for saving a beer style from extinction: the Vienna lager. This is no doubt because of that country’s role in the popularization and proliferation of watery, lime wedge-adorned, adjunct-laden pale lagers. Many craft beer-lovers have contempt towards the beers of Mexico. NOTE: We have recently turned this into a beer kit! You can find and order the all-grain version of the kit here, and the extract version here. This month’s recipe post is brought to you by our Avon store manager, Steve Kent (affectionately called Steve Kent Goldings by us)!
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