WebIt’s basically a low carb German Lager, but with the flavor that you would expect. This recipe is my first go at the style, and would like to bump up the bitterness …
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Depending on whom you talk to, a Vienna lager recipe can be extremely easy. 100% Vienna malt and you call it a day. However, like most styles, the recipe has evolved just a bit. Some award winning beers have been made by adding Pilsner, Munich and Vienna to the grain grist.
This German lager, technically a Munich Helles (translates to Munich Light), leaves no heavy flavors on the tongue, but I argue it is robust and complex. The aftertaste has an elusive bread like, smoky quality I love in German beers. I believe this attribute is imparted by the yeast and the lagering process.
This Mazen lager recipe however is closer to a traditional Marzen, but with improvised ingredients. Start with a grain bill of around 20% Vienna, 40% Munich, 15% Carapils and 20% Pale Ale. I’ve used 6.5 kg malt for a 35L batch. Pre and post boil SG readings. Pre boil: 1.056, post boil: 1.059
When brewing a Munich Dunkel Lager recipe, fermentation temperature control will be imperative. The German lager yeast used in this beer prefers temperatures of about 50˚F or below.