Boskoopse Weense Wals

Vienna and Münich Märzen are two related beer styles, which are developed by two independent brewers, Dreher (Vienna) and Sedlmayr (Munich), around 1830-1835. These lagers used a caramelized kinned barley, giving it a soft, pilsner-like somewhat darker and maltier taste. Dreher called his malt and beer Vienna, whereas Sedlmayr called his malt Münich and his beer Münich Märzen.

The Boskoops version of this Vienna is fermented with a top-fermenting yeast at low temperatures and this is an ale version, with still a soft maltiness and a light caramel-tone

Recommended drinking temperature: 8...10 ^oC

Gebottled:	2020-07-03
Alc. vol.:	5.4%
EBC:	27
EBU:	28
Brew volume:	20 liter
Malts:	3,000gr Vienna (6-9EBC) 900gr Münich Light (14-18EBC) 740gr Cara-pils (2.5-6.5 EBC) 490gr Light weat-malt (3EBC 250gr Melanoidin malt (70EBC) 50gr Cara-Münich I (80-100EBC)
Hops:	72gr Saaz (2.5% @ 90min) 20gr Hellertau Tradition (5.8% @ 10min)
Additions:	4gr Irish moss (@ 10min)
Yeast:	17gr Fermentis SafAle S-05 op 17oC
SG (begin - eind):	1.055 - 1.014
Steeping-scheme:	22.8 liter Boskoops water with 2gr CaCl2 and 4ml lactic acid Beta-amylase: 60 minuten ay 64oC stirring each 15 minutes In 10 minuten heating to 72oC 30 minuten rest at 72oC In 10 minuten heating to 78oC 10 minuten deactivation at 78oC Loutering: Loutered with 5.4 liter Boskoops water with 1ml lactic acid at 80oC
Vergisting:	21 days in CCT, no release of yeast
Botting:	In 33cl bottles with 1.8gr sugar per bottle (5.3gr/l)
Batch-number(s):	034
Number of bottles:	53x 0.33l* 4x0.375l *bottles filled up to 2cm under cap (=0.33l)