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 @ 50°F

Recipe posted 11/06/08.