Vienna Cream Ale

Intended to make Jeff Renner's CAP with Ale yeast (a CACA, I guess). Added some extra malt from his recipe to account for my expected lower efficiency. Brew shop sent Vienna rather than 6 row... go figure. I didn't find out until later. So I guess this is a Vienna Cream Ale (VCA).

Brewer:	Derric		Email:	-
Beer:	Vienna Cream Ale		Style:	Vienna
Type:	All grain		Size:	5.5 gallons
Color:	5 HCU (~5 SRM)		Bitterness:	45 IBU
OG:	1.054		FG:	1.015
Alcohol:	5.0% v/v (3.9% w/w)
Grain:	9 lb. German Vienna 3 lb. Corn (raw)
Mash:	65% efficiency
	Heat 4 qts water to 170F in pot for cereal mash. Pre-heat oven to 153F. Pre-heat mash tun w/ hot water (direct heat tun). 8:00 - Mash in cereal to hit 153F. Put into oven. 8:35 - Check cereal mash - @ 148F - increased oven temp. - Mash-in main mash - hit 146F exactly! 8:45 - Take cereal mash to boil. STICK STICK STICK! - had to transfer to another pot and clean the burned grain off the pot. 8:55 - cereal boiling OK (had added some water). 9:30 - combine mashes, hit 154F (had to move to large mash, off direct fire). 9:50 - added ~ 1 Gal. boiling water to mash to reach 158F. (If I'd known I was using Vienna I wouldn't have mashed so high!!!). 10:35 - strained out thinnest of mash, brought ~2 Gals to boil. 10:38 - decoction boiling (preparing to mash-out). 11:00 - Began sparge - FWH 1.5 oz Saaz 11:19 - Early runnings - 1.060@154F -> 1.071 - Stirred and re-vorlauf'd (thought mash was channelling but wasn't) 11:35 - 1.030 -> 1.041 - Stirred and re-vorlauf'd 11:45 - 1.014 -> 1.025 12:05 - Done - 1.037@135F -> 1.048+
Boil:	90 minutes	SG 1.042	7 gallons
	12:15 - onto fire 12:35 - boil 12:45 - Added boiling hops, 1 oz N Brewer 14:05 - Add 0.75 oz Saaz flavor, 1 tsp Irish moss, chiller into pot (took this long to get the volume down) 14:15 - Add 0.75 oz Saaz aroma, flameout ~5.5 gal - chilling begun with tap water 14:34 - @ 100F moving from tap water to iced water & pump 14:46 - Below 80F -> 1.070 15:19 - @ 70F -> 1.064, racked into fermenter 15:28 - Done - topped up fermenter to 5.5 gal 1.054
Hops:	1 oz. Northern Brewer (8.5% AA, 90 min.) 2.25 oz. Saaz (3.75% AA, 10 min.) .75 oz. Saaz (aroma)
Yeast:	Started with beer bottle bottom yeast from WLP001. Didn't start in time so re-hydrated Coopers Ale yeast and put that into starter. Five hours later, rolling krausen. Pitched into fermenter. 12 hours later, massiver fermentation, 24 hours after that, practically done.
Log:	09 Oct 2002 - Racked. High gravity! - 1.024. Too high, too sweet. HOwever, no activity, so appears to be finished. Attempted to restart it. 11Oct2002 - Added yeast energizer. Nothing. 13 Oct 2002 - re-hydrated Safbrew S-33 and pitched it. Nothing. Discovered that malt was Vienna. It should have been 6 row or plain pale ale malt. That and the high mashing temps may explain the high FG. 20 oct 2002 - saw what looked like white mold appearing... tiny bits. 22 Oct 2002 - mold was bubbles! It was starting slowly again. Was cloudy again. WHy??? Did it just take the yeast that long to break down higher sugars? 23 Oct 2002 - still producing bubbles on top. 12 Nov 2002 - Measured 1.015. 13 Nov 2002 - bottled w/ 4+ oz corn sugar (3/4 cup).
Carbonation:	2.5 volumes	Corn Sugar: 4.92 oz. for 5.5 gallons @ 70°F
Tasting:	20 Nov 2002 - After one week carbonating, it is still fairly flat. Has good taste tho' a little sweet for what I think I was shooting for. Quite bitter enough. At this stage, I think it is very good.

Recipe posted 11/20/02.