November 2018 vienna lager

In 2016, I really got into brewing and drinking lagers. Along the way, I rediscovered Boston Lager. And learned that it is one of my favorite beers. I feel like it's been sort of cast aside by the craft beer community. It doesn't feature the sexy hops, it's not a stout, it's not a sour, it's not an IPA. And it's an old beer brewed by a company that really stretches the definition of the term craft. Still, it's a favorite. My first memory of it is from 2003. I was in DC for the summer and a fellow dorm resident found a six pack stashed underneath a staircase. He didn't have a fridge so we drank it on ice. I recall not thinking much of it at the time. It was so hoppy and bitter--completely different than Michelob Light, probably my favorite beer at the time. 

As the years went by and my interest in beer increased, I looked beyond Boston Lager. At the time, I was into pale ales, then IPAs, farmhouse ales, and sours--the usual craft stuff. But as I wrote above, I got into lagers in 2016 and started drinking Boston Lager. It's a really good beer and to Boston Beer's credit, it tastes the same every time. It has a perfect balance of crackery malt and Noble hops. And when I drink it, I'm transported back to Catholic University in 2003.

So, as a homebrewer, why not try to emulate it? That was the intent of this beer. Sadly I haven't had Boston Lager in quite some time so the comparison is only by memory. However, this beer is perhaps within the ball park. It has a nice golden, amber color sort of like Boston Lager. It's hop forward, owing to the four ounces of Hallertau Hersbrucker hops. Boston Lager doesn't use those hops, or at least not exclusively, but being a German varietal it should get me close.

Mine has cleared up nicely thanks to gelatin. It's crisp like a lager should be. It's aromatic--again, of the Noble hops. Sometimes the vienna lager is quite apparent. Maybe as the beer warms? Today as I drink it, it's all hops. However, there is a sort of biscuity, bready malt foundation. Next time I might leave out the Carafa (thrown into the sparge only, for just a few minutes). And maybe reduce the vienna a tad. This beer is very clean and crisp. No apparent off flavors. Oddly I occasionally get a really malty, bready flavor that, for some reason, I think of as "muddy" in mind--maybe it has a slight metallic finish? Maybe it's just a little earthy. Not detecting it as I drink this sample though.

Recipe:

5 lbs Vienna
4 lbs Weyermann Pilsner
3 ounces Carafa III

Hersbrucker hops, 1 ounce each at 60, 30, 15, and 5 minutes.

OG: 1.052-54
FG: ? (around 1.10-12 I think).