This tasty beer really hit it off last time. This is an easy brew and it is so light and savory. The water was provided by Black and Veatch. I wanted to brew this early, as it will be served in June and I wanted to give it 8 weeks time to lager and finish. I mashed it at 152 degrees and started the boil, bagging up the hops. I then added 1oz of Hallertau at the 60 min mark of the boil and again at 15 minutes.
Re-brewing this tasty treat. I wanted a light lager to serve at a birthday. This would fit the bill for me to have something lager-ish to serve. I really enjoyed how light this was and how easy it was to brew. A 1.052 original gravity. Added Chinook at the 60 min mark of a 90 min boil and finished off with some Hallertau.
This new recipe had me going through the usual research. Then I realized I had a great recipe to begin with and I just had to turn it on it’s head. The main research was in Vienna malt itself. Most brewers don’t want to use this much Vienna malt. I wanted to try a larger amount of the malt to get the most out of the flavor. Most disasters start with curious intentions, but with the volume I like to brew, those are good to have and learn from. Brewing is a zen reflection and a time when you pour gasoline on your character flaws. I had a little gremlin with me and had a boil-over that didn’t get too far. Just a sticky mess to clean up and usually only adds time at the end. A 1.040 gravity reading told me that the efficiency wasn’t there and I should have recirculated a bit. Added Chinook at the 60 min mark of a 90 min boil and finished off with some Hallertau. The Marzen I brewed earlier was a definite plus the weekend I brewed this beer.
