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Ist Das Nicht Ein Wiener Bier?

Ja, das ist ein Wiener Bier!

Brewer: Mr. Rogers Neighborhood Brewer Email: rogers-keith@sbcglobal.net
Beer: Ist Das Nicht Ein Wiener Bier? Style: Vienna
Type: All grain Size: 6.5 gallons
Color:
15 HCU (~9 SRM)
Bitterness: 30 IBU
OG: 1.053 FG: 1.012
Alcohol: 5.3% v/v (4.2% w/w)
Water: Filtered Tap water

Added citric acid to adjust PH down to about 5.3 in the mash
Grain: 3 lb. German Pilsner
5 lb. German Vienna
5 lb. German Munich
1.5 oz. Caraffa II
4 oz. Melanoidin Malt
Mash: 70% efficiency
Used a version of a single decoction mash schedule basiically targeted 55*C and 67*C, then boiled a portion of the gruel to make mash out temp

Mash 1.1 qts/pound of grain at 133*F for 20-30 min.
add sufficient boiling water(7-8 qts) to reach 152*F for 40 min. Should be about 1.6 qts/lb total.
Pull about 10qts wort/grain from the mash to a separate pot. Slowly bring to a boil, stirring regulary to avoid scorching grain. Simmer for 20 min. and add back to mash to reach mash out temp ~169*F.

Sparge to reach 8 gallons run off.

Boil: 60 minutes SG 1.043 8 gallons
Irish moss @ 15 min.
Hops: .25 oz. Sterling (5% AA, 60 min.)
.50 oz. Santiam (5.8% AA, 60 min.)
.25 oz. Sterling (5% AA, 45 min.)
.25 oz. Santiam (5.8% AA, 45 min.)
.25 oz. Sterling (5% AA, 30 min.)
.5 oz. Santiam (5.8% AA, 30 min.)
Yeast: SafLager S-23, rehydrate and proof
Pitched yeast @ 72*F. Lag about 10 hrs. Once good activity was noted, moved fermentor to garage, about 55*F ambient, so far.
Log: Brewed on 10/20/08.
Diacetyl rest 10/31, and rack to secondary 11/02/08. ~ 1.010SG a little lower than hoped for. Added 1.5 tsp gelatin to boiled cooled water and racked on top.

Planning for 2 weeks target time in primary. 2 days Diacetyl rest @ room temp., then 4-6 weeks secondary. Bottle condition @ room temp for 3 weeks.
Carbonation: 2.5 volumes Corn Sugar: 4.19 oz. for 6.00 gallons @ 50F

Recipe posted 11/06/08.