The wort looked and tasted good, now for the waiting. Maybe I will try rice next time, I was just too lazy to do a cereal mash on this round, but I still wanted a macro-brew style adjunct. I'll probably brew a revised version of this as soon as the first batch is done so I can reuse the yeast, because making a 2-step lager-sized starter is a pain. I did a protein rest at 133F for 15 minutes based on a discussion I saw having in another thread.
#Best vienna lager pro#
The general hopping advice I followed was this note from a pro brewer in a Vienna lager article I found: "I aim for around 20 IBUs for the finished beer, with 20% coming from the flavor addition." (There are 2 different kinds of hops at 60' only because I emptied one bag and switched the the new one.) I know from one past batch that midnight wheat's reputation for adding color without much flavor is deserved, maybe I should have used just that. The midnight wheat and Carafa II are primarily for color-we will see if they add too much roast flavor. The crystal is for a tiny bit of residual sweetness, and I went down to C40 to err on the conservative side. Should I do any kind of step mash? It's easy with my electric system.ħ lbs Vienna (Bestmalz) (3.7 SRM) 61.2 %Ģ lbs 12.0 oz Munich (Bestmalz) (6.3 SRM) 24.0 %ġ lbs Corn, Yellow Flaked 1.3L (Briess) 8.7 %Ħ.0 oz Caramel 40L (Briess) (40.0 SRM) 3.3 %ģ.0 oz Wheat, Midnight 500L-600L (Briess) 1.6 %Ģ.0 oz Carafa II 413L-450L (Weyermann) 1.1 %Ġ.85 oz Hallertauer Mittelfrueh+ - Boil Hop 60 min 12.2 IBUsĠ.50 oz Hallertauer Mittelfrueh+ - Boil Hop 60 min 4.5 IBUsġ.00 oz Hallertauer Mittelfrueh+ - Boil Hop 10 min 3.2 IBUs Using C60 at all is my biggest uncertainty. A very small amount of Midnight Wheat just for color This also is apparently kosher for the style. A small amount of C60 to add a small residual sweetness, which I think is absent in Negra Modelo. Corn because it is common in dried-out Mexican lagers (though I think Modelo may actually use rice) A little Munich to add a little somethin' else, seems very common in this style Mostly Vienna, because I want Vienna character to dominate (and my LHBS says our local Vienna malt is very good) For Barry and Ray, lucky envelopes bring back good memories whether it was a Chinese New Year celebration, graduating from school, or celebrating a life milestone.7 lbs Vienna 4L-6L (Skagit Valley) Grain 62.4 %Ģ lbs 12.0 oz Munich (Bestmalz) (6.3 SRM) Grain 24.5 %ġ lbs Corn, Yellow Flaked 1.3L (Briess) Grain 8.9 %Ħ.0 oz Caramel 60L (Briess) (60.0 S Grain 3.3 %ġ.5 oz Wheat, Midnight 500L-600L (Briess Grain 0.8 %ġ.00 oz Hallertauer Mittelfrueh+ Hop 60 min 14.4 IBUsġ.25 oz Hallertauer Mittelfrueh+ Hop 10 min 6.5 IBUsįerment with WLP 940, Mexican Lager (the Modelo strain) Many refer to the envelopes as red envelope, or Lucky Envelope. The Mandarin word for the envelope “hongbao” translates to red pouch while the Cantonese word for the envelope “laisee” translates to lucky money. The color red is meant to ward off evil spirits and bring good health, while the money inside is supposed to bring prosperity. The name Lucky Envelope comes from the Chinese tradition of the elderly generation giving the younger generation red envelopes filled with paper money. In addition, Lucky Envelope also uses both traditional and non-traditional ingredients in our beers which range from traditional IPAs (ENIAC Mosaic IPA), to German-style lagers (Helles Lager), to seasonal favorites like our Two Pepper Pale Ale (Habanero & Shishito peppers) and Peanut Butter Cream Stout. Lucky Envelope’s brewing philosophy is centered around “Culturally Inspired Beer” whose recipes draw from modern and historic brewing styles and techniques.
Lucky Envelope Brewing opened its tasting room doors on May 7th, 2015. What began as some numbers scribbled on the back of a napkin turned into 1.5 years of planning, fundraising, seeking out a location, and building out the space. Several hours later, phone calls and e-mails had been sent to equipment suppliers. The two of them quickly realized that a restaurant was out of their depth and scaled the idea down to a brewery.
Originally the concept was to open a brewpub, which would combine Barry’s passion for brewing with Ray’s desire for an east-coast style sports bar. It wasn’t until the fall of 2013 when Ray was at Barry’s house homebrewing that the idea of Lucky Envelope Brewing began. For several months he traveled across the country meeting with potential partners and investors pitching various business ideas. At the time he did not know what that business was going to be. In early 2013, Ray left his career in corporate finance to pursue an entrepreneurial endeavor.
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