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Vienna Ale – Arromatic Caramel Wheat

04 Oct

The recipe I made up for Daniel’s brew smelled and looked so good, I had to make a variation before I’d even tasted the final result. In particular I used different grains for the consumable sugars and picked some with a bit more aroma. Also, I used a different yeast and hops, so while I had a similar goal in mind, I changed a lot of the recipe along the way. Initial brix 17.4, which could lead to an ABV as high as 9.7%. By the time it went into secondary, the brix was down to 10.5.

Yeast was Nottingham, started in a canning jar with honey, which was a great way to use up the last of the honey as well as speed up the start of fermentation.

Ingredients

  • Czech saaz 3% alpha, 4.8% beta
  • Nugget 13.5% alpha, 4.5% beta
  • 5 lbs. Vienna
  • 5 lbs. Maris Otter
  • 2 lbs. roasted barley
  • 2 lbs. 20L
  • 1 lbs. Belgian special aromatic
  • 1 lbs. Belgian biscuit (FrancoBelges)
  • 1 lbs. chocolate

 

This had a lovely flavor and an excellent smell.

This had a lovely flavor and an excellent smell.

racking a whole lot of tasty roasted grains

Cooling was done directly in the brew kettle

 
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Posted by on October 4, 2013 in Brewing

 

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