The last Homebrew Con I attended with Muntons was 2022 in Pittsburgh. At the time Muntons had made a lot of exciting updates and additions to their range of homebrew products. The new Muntons Flagship Range featured more modern, American craft beer styles as opposed to traditional English styles. Also released was a range of Premium Malt Extract which included Maris Otter Pale, Wheat, Oat, Sour, Munich and Vienna Malt Extract.
I brewed 40 gallons of beer for the show and drove all eight kegs from my home outside of Boston to Pittsburgh. Marketing wanted to do a side-by-side of the Flagship Range Hazy IPA kit, the same recipe made as a partial boil/partial mash with the Oat Malt Extract, and the same recipe all grain. All three of the hazies came out great. The kit beer was noticeably the darkest of the three. The partial mash and all grain were very close. I also made a Passionfruit Sour with the Sour Malt extract; that was a recipe designed by the Muntons Product team.
With room for one extra keg, I suggested highlighting one of the other new extracts and ended up brewing a Vienna Lager.
The recipe was based off Jamil's Zainasheff's from
Brewing Classic Styles.
Recipe: Vienna Lager
Brewer: Jason Chalifour
Style: Vienna Lager
TYPE: Extract
Recipe Specifications
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Boil Size: 6.68 gal
Post Boil Volume: 5.68 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.050 SG
Estimated Color: 6.7 SRM
Estimated IBU: 27.1 IBUs
Brewhouse Efficiency: 79.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 120 Minutes
Ingredients:
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Amt Name Type # %/IBU Volume
8.0 oz Spraymalt Extra Light (Muntons) [Boil] (3.6 SRM) Dry Extract 1 7.0 % 0.04 gal
6 lbs 9.6 oz Vienna Malt Extract (Muntons) [Boil] (7.1 SRM) Extract 2 93.0 % 0.55 gal
1.50 oz Hallertauer [4.00 %] - Boil 60.0 min Hop 3 22.9 IBUs -
0.50 oz Hallertauer [4.00 %] - Boil 10.0 min Hop 4 4.3 IBUs -
6.0 pkg Lager Yeast (Muntons #) [50.28 ml] Yeast 5 - -
Notes:
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Pre-boil volume 0.5 gal high. Extended boil to 120 mins to get to correct batch size.
Cooled to pithing temp in keezer before pitching. No activity for 36 hours. Will increase fermentation time one additional day for each step.
Being pressed for time, I employed a "fast lager" fermentation: started at 53F for six days, then 56F for 7 days; then all the way up to 65F for a final diacetyl rest, before three weeks of keg conditioning at room temperature.
The beer was a huge hit at Homebrew Con with attendees. Muntons eventually released a Vienna Lager kit as part of their Taproom Series
I did get to taste the beer at the booth, but that's not the same as enjoying a pint. This was one always wanted to brew again. When Muntons North American retailer was having a Black Friday Sale, I stocked up on LME and picked up a couple of cans of Vienna extract. I brewed this batch two weeks after brewing my Helles Kellerbier, which allowed me to re-pitch the yeast from that batch after kegging. Not a bad way to save $16 on a couple of sachets of dry yeast.
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| Yeast like everything else is expensive. Makes sense to repitch at least once. |
On brew day, I could not find the Hallertau hops in the original recipe. I made a last minute substitution and used Northern Brewer and Tettnang. Calculated IBU went up from 27 to 31. The Tettnang in the late hop addition was very low in Alpha Acids; it shouldn't add much more bitterness, but may add more hop flavor and aroma.
Whereas the first batch was a full boil, this batch was a partial boil with a late extract addition. I've gone back to making almost all of my extract beers this way. A five gallon stock pot is easier to clean than my Mash & Boil. Topping off with cool water makes it quicker to get to pitching temperature. Especially as groundwater temperatures start to get warmer.
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| This extract made a gorgeous wort. |
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| Warming up the second can of LME. |
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| Glad I kept my 25' stainless steel chiller. |
When the higher ups ad Muntons were asking for feedback on what they needed to do to modernize their homebrew products, I suggested making the Oat Malt Extract the company had recently developed for the food trade available to homebrewers, and adding 100% Vienna and Munich Malt extracts to the range. At Homebrew Con that year, Rob Neale founder of UK homebrew retailer The Malt Miller mentioned that with the new range brewers could brew every recipe in Brewing Classic Styles. That is exactly what I had in mind.
Being able to brew with ingredients I had a very, emphasis very, small role in is still special. I am glad the products are easily accessible online, and wish they were more readily available at US homebrew shops. I still want to use the Munich Extract; maybe I could use it in a schwartzbier. The Sour Malt Extract appears to have been discontinued. I brewed an extract version of my Westrbrook Gose clone with it, and still have one can left. I should use that soon, it's not getting any fresher.
This batch took off quickly at 50F. I made sure to add some yeast nutrient which is always a good idea when re-pitching to make sure the yeast produces enough fresh new cells. I am going to let this ferment cold and slow to make as clean of a lager as possible before ramping down to the lager stage.
Recipe: Maximilian Lager
Brewer: Jason Chalifour
Style: Vienna Lager
TYPE: Extract
Recipe Specifications
--------------------------
Boil Size: 3.52 gal
Post Boil Volume: 3.02 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.050 SG
Estimated Color: 6.7 SRM
Estimated IBU: 31.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU Volume
8.0 oz Spraymalt Extra Light (Muntons) [Boil] (3.6 SRM) Dry Extract 1 7.0 % 0.04 gal
3 lbs 4.8 oz Vienna Malt Extract (Muntons) [Boil] (7.1 SRM) Extract 2 46.5 % 0.27 gal
1.00 oz Northern Brewer [7.50 %] - Boil 60.0 min Hop 3 28.1 IBUs -
1.00 oz Tettnang [2.50 %] - Boil 10.0 min Hop 4 3.4 IBUs -
3 lbs 4.8 oz Vienna Malt Extract (Muntons) [Whirlpool] (7.1 S Extract 5 46.5 % 0.27 gal
1.00 tsp Yeast Nutrient (Primary) Other 6 - -
0.2 L Saflager Lager (DCL/Fermentis #W-34/70) [50.28 m Yeast 7 - -
Notes:
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Pitch 0.2L of slurry
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