Waltzing Wiener Wanderjhar Wogger
(Vienna Lager: Negra Modelo, Paulaner Oktoberfest)

'Wiener' is the German word for things Viennese, thus the goofy alliteration in the title of this section. Vienna lagers started (mainly) with two gentlemen named Sedelmeyer and Dreher. They were pioneers of European brewing, and knew how to capitalise on the trend of lighter, clear beers when they saw it (or saw through it, heh heh). With the combination of ingredients and brewing water available to them, these fellows were able to make a beer whose colour was between a Munich dark and a Pilsen pale, and whose flavour was hugely appealing. It was a success in Bavaria, and survives in Europe as Märzen and Oktoberfest. Sadly, there are few true Vienna lagers available to us. Happily, we can make our own.

 

Ingredients for 23 litres:
1 Brew House Pilsner kit
500 grams DeWolf-Cosyns Munich malt
250 grams DeWolf-Cosyns Aromatic malt
250 grams DeWolf-Cosyns CaraVienne malt
28 grams Saaz hops
Wyeast # 2124 Bohemian Lager Yeast or Wyeast # 1338 European Yeast

 

For a less authentic (but more contemporary) beer, omit the aromatic malt. This will reduce color and maltiness, making a smooth, easy drinking amber lager. TIP: Be sure to prepare your liquid yeast culture well ahead of time. While the smack-pack pouches alone may be enough to ferment your beer, a culture of at least 2 litres will ensure a professional pitching rate and a clean, thorough finish.
  1. Crack your grains and place them in a grain bag.
  2. Add grain bag to 8 litres of cold water in a 12 litre (or larger) pot. Place over medium heat. Bring temperature to 75°C (170°F) and hold for 20 minutes, stirring the grain bag occasionally.
  3. Remove and discard grains and boil for 20 minutes. At the end of the boil, add Saaz hops, remove pot from heat and steep hops for 5 minutes.
  4. Cool the liquid and use it to make up the volume of the kit. Top up with water if necessary. Do not forget to add the pH adjustment package.
  5. Pitch your yeast culture and ferment at 8–12°C (46–54°F).
Your Vienna should be ready for bottling in 6 to 8 weeks. With long lagering comes smoothness and rich complexity.

Variations on a theme:
There are many different styles and brands of high-kilned malts on the market—Munich, Vienna, aromatic—and there are crystal malts like caramel, CaraVienne, and Special B. You will find any number of grains to tweak the taste of this beer. Remember, though, the hallmark of Vienna lager is balance: not too sweet, not too hoppy, with a coppery amber colour and a delicate grain aroma. Above all, balance, balance, balance between the malt and the hops.