So I posted this is my other thread about my comp score but that appears to have been buried. Just looking for some advice on improving my Vienna.
Here is the scoresheet:
Looks like the overall consensus was it was a little too “carmelly” or sweet which I agree with. It does have a hint of caramel flavor to it though not sure what’s causing that.
The FG was 1.011 so pretty sure it’s not an attenuation issue. Possibly some caramelzation in the kettle? Maybe bump up the Pilsner and lower the Vienna a little? Wondering if i use 830 next time instead of 820 that might make a difference.
IBU’s were a little on the high side for the style so maybe tone them down a bit.
Vienna malt - 47% (5 lbs)
Pilsner malt - 28% (3 lbs)
Munich malt (9 SRM) - 23% (2.5 lbs)
Carafa II - 2% (0.2 lbs)
1.5 oz Hallertauer @ 60
0.5 oz Hallertauer @ 10
WLP820 Oktoberfest/Marzen lager yeast
Fermented at 50deg for 10 days, raised to 60deg for 2 days. racked to secondary and lagered a month.