This is a YouTube Video created to show a typical Vienna lager brew day (how I make mine, anyway). This video contains a few bits some of you may not have seen or completed yourselves previously.

The video starts with a bit of information about the water profile, recipe, mash steps, including an example of how I decoct the mash. Really simple and probably unnecessary, but I think the flavour has more toasted bread notes and body with it. If you brew the beer, you decide how you brew it,

The recipe is available here.

The YouTube Video:

Notes:

• The Recipe shows 20 mins for the decoction step, this is for the G40 programming, 5-10 mins to reach a boil and 10 mins simmering. The mash darkens as you go, adding a bit of colour. You can skip this step if you want to.
• The 40-minute iodine test confirms if the mash conversion is complete. If not, continue for the full hour. I test to save time when I don’t have it.
• The oxygenation step (and adding nutrients) is only really required if you’re using a wet yeast or reusing a dry yeast as I was. I use 34/70 for most of my lagers. I find it resilient, and allows you to ferment up to 18C when the weather is warmer. It does give off more sulphur compounds at warmer temperatures, but they don’t normally remain in the final product, once carbonated and conditioned.