Wyeast describes the 2352 as follows:
"From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt driven lagers."
They list a lot of different beer styles that they recommend brewing with this yeast (one of which is simply "Lager"... a little vague). A lot of these styles caught my eye, especially Oktoberfest. After having good success with my last Oktoberfest, I was really tempted to do a re-brew of the recipe and try this new yeast. However, always a sucker for trying a new style, I decided to go with a style very similar to Oktoberfest, yet not mentioned specifically by Wyeast: Vienna Lager.
If you look at the description of Vienna Lager vs. Oktoberfest on the BJCP website, it's really not easy to tell the two apart. Both beer styles are classified as European Amber Lagers (actually, they're the ONLY European Amber Lagers). Malt-forward beers that finish clean and fairly dry, both are brewed with the intention that if you wanted to drink several, you'd be able to... easily. Neither is usually brewed past 5.5-5.8% ABV, and while not exactly hopped weakly, the balance is definitely more towards the toasty/bready flavors of the malt. Keep in mind that neither style is supposed to have a caramel or roasted character in the flavor or aroma.
So what IS the difference between the two styles? It's actually pretty difficult to tell, even when you look at statistics for each beer (e.g. IBU, SRM, ABV, etc.), but apparently Vienna Lager is generally supposed to have a "lighter malt character" than Oktoberfest. Vienna Lagers are also typically a bit weaker in ABV, a bit darker in color, and finish a bit drier. Realistically, though, you could brew one and claim that it's the other, and you'd probably get away with it.
It's hard to find Vienna Lagers that are available commercially, especially in North America. While it seems like almost every brewery eventually brews an Oktoberfest, beers that are actually designated Vienna Lagers are few and far between. I'd say the most well-known (and possibly most-respected) Vienna Lagers is Eliot Ness, by Great Lakes Brewing Company in Clevelend, OH. A little unusual in that it clocks in at 6.2% ABV, but I've heard a lot of good things about this beer. Just another beer I've always wanted to try! One commercial Vienna Lager I've had is made by the brewery at the Trapp Family Lodge in Stowe, VT... it's been awhile, but I remember it as being pretty tasty. I've also seen some sources claim that Sam Adams Boston Lager is a Vienna Lager, but opinions seem to differ.
Being new to Vienna Lagers, I turned to Brewing Classic Styles for a recipe, as I often do for my first crack at a beer style. When compared to my Oktoberfest (the recipe of which also basically came from this book), I was shocked at just how close the recipes are. In hindsight, I really shouldn't have been too surprised, considering the similarities between the two styles. Both grists call for a majority amount of both Vienna and Munich malt, with most of the difference made up with Pilsner malt. The Vienna Lager has more Vienna malt than Munich (I guess this makes sense!), while the opposite is true for the Oktoberfest recipe. The real difference is that the Oktoberfest recipe had a full pound (almost 10% of the grist) of Caramunich II (a Crystal-type specialty malt), while the Vienna Lager simply calls for a very small portion of Carafa Special II, likely just for coloring purposes. Even the hopping schedule for both beers is almost identical.
In terms of ideal water profiles for brewing a Vienna Lager, that's where the real fun comes in! The BJCP site calls for moderately-hard, high carbonate water, and a lot of sources, such as John Palmer, call for water profiles with high amounts of calcium, sulfate, and bicarbonate. An interesting discussion can be found here, where arguments are made about the first Vienna Lager, and whether it was brewed with Vienna groundwater or from water melting down from the Alps. Luckily, someone makes an excellent point by stating that many brewers back then "treated" their water by simply boiling it to drop the temporary hardness, and he gives some numbers for a "boiled Vienna profile" that are quite easy to hit using Fredericton water; just a small addition of magnesium sulfate (Epsom salts) is required.
Ok, sorry for that last paragraph. Water is very important, but it can be really hard to follow all the nuances of it when used in brewing beer! I'll ferment this beer in the fermentation chamber, of course, with the temp set at 52-54 F. The Wyeast 2352 is unusual compared to most lager yeasts; Wyeast lists its temperature range at 52-62 F, which is high compared to other lager yeasts, which ferment optimally in the range of 46-56 F. When fermentation starts to slow, I plan to raise the temp to the low-mid 60s for a diacetyl rest for a couple of days, before dropping back down to ~52 F. I'll then lager the beer in secondary for 1-2 months before bottling.
Not really sure what to expect here, but I'll be happy if I end up with a mostly-balanced, clean, easy-drinking beer that showcases a malt toastiness.
Recipe targets: (5.5 gallons, 80% efficiency) OG 1.050, FG 1.013, IBU 23, SRM 10.5, ABV 4.8%
|Multi-layered... and not very appetizing-looking|
1.98 kg (46.4%) Vienna malt
1.21 kg (28.2%) Pilsner malt
1.02 kg (24%) Munich malt
59 g (1.4%) Carafa Special II
Hallertau - 49 g (3.4% AA) @ 60 min
Hallertau - 14 g @ 10 min
Misc.: 1/2 tab Irish moss @ 5 min
Yeast: Wyeast 2352-PC Munich Lager II (PD mid-Jan/13; with a 1.7 L starter, decanted and pitched into another 1.7 L starter... then decanted and pitched into 1 L starter again to wake up the yeast after a month in the fridge)
Water: Fredericton city water, carbon-filtered; 4.5 g Epsom salts added to the mash
- Brewed March 11th, 2013, by myself. 50-minute mash with 14 L of strike water, mashed in target temp of 152 F. Mashed out for 10 minutes with 6.5 L of boiling water, resulting temp 165 F. Sparged with ~4 gallons of 168 F water for final volume of ~7.5 gallons in the kettle.
- SG 1.039 (target). 90-minute boil. Chilled to 50 F in about 45 minutes with immersion chiller. Poured into Better Bottle, end volume low at about 5 gallons, not sure why. OG at target of 1.050. Pitched yeast slurry, aerated by shaking well for several minutes before and after pitching. Set in fermentation chamber with temp set at 52 F.
13/3/13 - 16/3/13 - With temp set at 52 F for this period, the airlock bubbled at a max of every 2 seconds or so, about the typical "activity" I see for fermenting lagers.
17/3/13 - 20/3/13 - Increased temp to 62 F in fermentation chamber... it took several days to reach this temp, and I'm not sure if this yeast really needed a diacetyl rest or not, but I figured it couldn't hurt. I then decreased the temp by 2 F every 12 hours or so until back to 52 F.
2/4/13 - Racked to secondary.
2/5/13 - Now that Schwarzbier has been racked to secondary, began decreasing the temp of the chamber by about 1 F every 12 hours or so, till settled at 38 F for lagering period.
20/7/13 - FG 1.014. Bottled with 110 g table sugar, aiming for 2.5 vol CO2 for 5 gallons, with max temp of 61 F reached.
27/11/13 - Got the tasting notes up... nice maltiness, with a balancing dryness in the finish.