Straight Adam's Vienna Lager

About 25 batches ago I brewed my first lager, Adam's Vienna Lager con Agave Nectar y Limon, a beer inspired by a desire to produce a lime-infused, Mexican lager for a friend who likes beers such as Bud Lite Lime and Pacifico in addition to craft beer. I thought it would be an interesting challenge to create a beer he would appreciate, but also that I could serve and drink without losing my self-respect. For my first attempt at a lager, it turned out well and Adam really seemed to enjoy it. The lime and agave were a nice flavor addition to the whole package, but I enjoyed the base beer enough to want to brew it again (albeit with a few tweaks) without the extra sugar and fruit. Although I enjoy playing with ingredients as much (or more than) the next brewer, I can appreciate the traditional theme as much as its variations. The Vienna Lager style originated in Vienna, Austria and was brought to Mexico by brewers that emigrated there during the last century. Without further ado, here is my updated recipe for Straight Adam's Vienna Lager (the original is linked above).

Straight Adam's Vienna Lager-5.2% ABV

5 gallons; OG 1.054; 24.4 IBUs

Grist

76% Vienna Malt (3.5 SRM)
19% Light Munich (8-12 SRM)
5%   Caramunich (56 SRM)

Hops

1.0 oz. Mt. Rainer pellets (6.0 %) 24.4 IBU @ 60 minutes FWH

Yeast

White Labs #WLP830 German Lager

Procedures

Dough in at 130F for 5-10 minutes. Triple decoction step mash at 145F for 30 minutes, 155F for 30 minutes, and 168F for mashout. Boil 60 minutes. Ferment at low end of yeast range. Raise temperature 5-10 degrees Fahrenheit for diacetyl rest. Lager at least 1 or up to 3 months before serving.

I am drinking a glass of this out of my new Hop Head Farms "beer can" pint glass as I type. It has a prominent malt character of honeyed, toasted biscuit. Hops are earthy and floral and almost balance the malt. It is light enough to be refreshing on a warm day, but interesting enough to inspire consideration and thirst for another glass.

Mashturbator Doppelbock: Recipe and Tasting Notes

If you're reading this blog, you are likely aware of the historical significance of the Doppelbock style. You may also be aware that these malty, melanoidin-rich, and relatively high alcohol beers of German origin have names that traditionally end in "-ator." The name I chose for this doppelbock fulfills these general guidelines while containing multifarious meanings, some more obvious than others. So, at risk of sounding sophomoric, I offer my take on a beer that can satisfy your desires on long, cold, late-winter/early spring nights and lubricate many a session (so to speak).

Mashturbator Doppelbock

5.5 gallons OG: 1.086  BU:  27  SRM:  18

Grist

10# Light Munich (6 SRM) 54.8%

8# Pilsner (2 SRM) 43.8%

.25# Carafa III (525 SRM) 1.4% - add at mash-out

Hops

1.5 oz. Mt. Rainer (or other Noble-type hops) 90 minutes FWH

Yeast

German Lager (White Labs WLP830)

Other

Calcium chloride in mash and boil (a few grams in each should be fine); for more info, google "chloride to sulfate ratio beer"

Procedures

Dough in, holding mash at 134F for 5 minutes. Decoct enough thick mash to bring main mash (when returned) to 149F and put in separate pot. Slowly bring decoction up to 149F, hold at 149F for 20 minutes, and then boil decoction for 15 minutes. Return decoction to main mash and rest 20 minutes. Decoct enough loose mash to raise main mash (when returned) to 157F and put in separate pot. Slowly bring decoction up to 157 for 30 minutes, and then boil decoction for 15 minutes. Return decoction to main mash and rest 30 minutes. Decoct enough loose mash to bring main mash to 168F (for mash-out) and put in separate pot. Bring to boil for 15 minutes. Return decoction to main mash. Add Carafa III now. Mash-out 10 minutes. Sparge with 168F water (don't forget your first wort hops) until pre-boil volume is collected. Boil 90 minutes. Pitch enough yeast for a healthy fermentation. Ferment at low end of 50-55F range. Raise fermentation temperature above 65-68F for 24 hours within 1-1.5 degrees Plato of FG (approx. 1.020 SG) for diacetyl rest. Rack to secondary to promote beer clarity if desired. Slowly reduce temperature over several days to lagering temperature (33-35F). Lager at least one month but up to three months for best results. (Variations on technique and sequence of fermentation/lagering steps are okay, but do your research.)

Tasting Notes

Appearance-Dark, rusty orange. Nearly clear, but not bright. Thick, tight head that dissipates but leaves lacing and successive foam rings on the glass.

Aroma-Toasted bread crust, malt, melanoidins. Earthy hop aroma.

Mouthfeel-Medium/full. Soft, med/low carbonation

Taste-Malt, bread, crust, subdued sweetness balanced by earthy hops. Slight yeasty muddiness (should condition out after a few pours). Becoming skunky even after a few minutes of UV exposure.

Overall-I like this beer more each time I drink it. Satisfying malt, balanced by earthy, floral hops. I could actually stand less hops in this beer, but they should fade a bit with time. Aided by a cool fermentation and long lagering period, this beer drinks like a beer of lower gravity, but one becomes more aware of its weight half-way through the pint. As aesthetically pleasing as it is gustator-ily.

International Stout Day: A Recipe and Tasting Notes

So apparently today is "International Stout Day," whatever that means. I guess, for me, that means I'm going to post a stout recipe. But not just any stout recipe. A great big ol' Smoked Rosemary Russian Imperial Stout. It's quite a mouth full. That's what she said? This was back when I brewed with less restraint, so the original beer included grain, LME, honey, and the boiled down third runnings of another (now forgotten) dark beer (there's also enough oats to make it an oatmeal stout). As such, some of the ingredient types and amounts are estimates. I will not be offended (much) by your substitutions or omissions. Enjoy!

Smoked Rosemary Russian Imperial Stout-5 gallon batch

Est. OG:  1.120  BU:  50  13.2% ABV

Grist:

5.5# Maris Otter
3# Flaked Oats
3# Cherry wood smoked malt
2# White wheat malt
.75# Crystal 80
.75# Roasted Barley
.50# Chocolate wheat malt
2# Pilsner LME
1# Amber LME
1# Honey (secondary)
Hops (spices):

3 oz. Willamette (5.5%) @ 60 min.
1 oz. Willamette (5.5%) @ 5 min.
5 g. Fresh rosemary @ 5 min.
1 approx. 5 in. sprig fresh rosemary (secondary)

Yeast:

Safale S-04 English Ale Yeast (make a large starter or use multiple sachets)

Procedures:

Beta glucanase rest @ 118F for 15 min.
Protein rest @ 122F for 20 min
Saccharification rest @ 154F for 40 min.

I achieved these steps by adding volumes of hot water, but one could also achieve similar results by increasing the full mash temp via RIMS, HERMS, direct heat, etc.

For the oats:  Buy bulk "old-fashioned" oats from grocery or natural/health food store, etc. Spray with water so they are rather damp, but not soupy. Put oats in oven safe bag (turkey bag) and seal tightly. Place in oven at 140F-160F for 30-40 min. Remove oats. Spread on cookie sheet(s). Place in oven at ~300F until golden brown. This method gives them an almost oatmeal cookie flavor and adds complexity to the beer.

Tasting Notes:

I brewed this beer the end of January 2012, so that makes this last bottle (I think, anyway) roughly 1 year, 8 months old. Early on, I recall the beer being quite cough syrup-y (from the smoked malt) and medicinal (the rosemary didn't diminish that). It's rather bitter, too, so the roasted malt had to work quite hard to push through. Definitely more of a "hey, taste this crazy, over-the-top beer I brewed" beer than an enjoyable, sip-it-slowly-because-you-want-it-to-last beer. The alcohol was hot, the flavors too bold, the hops too forward. With age, however, let's just say the beer is still all of those things, but SO much better.

Appearance-DARK brown, with reddish highlights at the edge of the glass. Despite rather high carbonation, a 3/4"-1" medium-bubbled head compacts to a lasting 1/2" tan head that clings to the glass in sticky lacing.

Smell-spicy, molasses cookie, sweet, low alcohol aroma, menthol, almost Andes mint chocolate but not quite.

Taste-still cough syrup-y, but not nearly as much as in the past; that can't-quite-put-my-finger-on-it Christmas-y, spicy but not cinnamon or ginger flavor, perhaps some woody elements; slight carbonic bite; bitter, dark chocolate; roasted malt; hops come through, but fairly well-balanced after the cherry fades; flavors linger.

Mouthfeel-Beautifully soft despite the high carbonation; silky, viscous, mouth-coating; warming in back of throat; pleasant tongue tingle.

Overall-I'm quite pleased with how this has aged. The body has lightened, but a softness remains. The flavors have married and are balanced, with cherry smoke being more forward. This beer is not for everyone, but (in fairness) my wife seems to enjoy it just fine. At this age, it is also dangerous. Light enough to be quaffable for a big beer, but hides its 13.2% like a 6%-8% beer. Try it! You might like it! Be Fermentive!