Vienna Lager
"Straw Bail Garage"

Recipe:
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8.00 lb 	Weyermann Vienna Malt (grain)
2.00 lb		Weyermann Light Munich Malt (grain)
1.00 lb		Briess Caramel Malt (40L) (grain)

Hops:
*****
1.75 oz Tettnag (4.3% AA - 7.5 AAU)(~35 min @ 1.030 wort)

Yeast:
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Re-use from January Munich Dunkel of:
White Labs "Southern German Lager Yeast" WLP383 
Best Before: Feb-06-11
Lot Number: 1838TS577252

Notes:
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5.5 gal 
OG: 1.055
FG: 1.012 (5.8% ABV)

1300:  Heated up lauter / mash tun with 130G faucet water. Heated up 3.8 gal of mash water to 170F.
1345:  Started mash. 3.8 Gallons of water, 11 lbs.  158F Mash temp.
1415:  Temperature 154F.
1445:  Temperature 153F.  Took off ~6qt of mash to boil for mash out.
1500:  Added decoction to mash tun for mashout. Temperature 168F.   
1520:  Started first running.
1530:  First running complete and on stove.
1540:  Started second running.
1550:  Second running complete
1625:  Added hops to second running.  1.75oz Tettnang @ 1.027
1640:  Placed first post in bucket @ 85F.  Pitched yeast. (Odd smell from re-used yeast... fruity alcohol)
1700:  Removed hops.  Started cooling second pot.
1715:  Moved second pot into bucket.

Both pots of wort filled bucket (not carboy this time) to 5.5 gal. Took specific gravity.
SG at 5.5 gal: 1.055 

Added 0.0 gal of Water
SG at 5.50 gal: 1.055

Pitched yeast (80 F) before second pot was added to bucket.  Bucket was moved out to 50F garage. 

Color ~10 SRM.  Cloudy Orange. 

2011/11/20
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0800 Slow ferementation noted. 
Temperature in garage ~45F.

1600 Steady fermentation noted
Temperature is garage ~45F
White creamy krausen.  
Spicey hop arroma. 

2011/11/20
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0800 Slow ferementation noted. 
Temperature in garage ~45F.

1600 Steady fermentation noted
Temperature is garage ~45F
White creamy krausen.  
Spicey hop arroma. 

2011/11/21
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Temperature at 0600 is ~50F.
Fermentation very active.  
Rocky krausen at surface of wort.
Aroma is malty with spicey hop notes.

2011/11/22
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Temperature at 0600 is ~48F.
Fermentation very active.  
Rocky krausen at surface of wort.
Aroma is malty with spicey hop notes.

2011/11/29
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Temperature at 2000 is 55F.
SG 1.016
Fermentation slow, but active.
Transfered from bucket to carboy.
Noted diacetyl and SO2 in the malty aroma.
Flavor was malty and diacetal with slight hop bitter aftertaste. 
Color is a warm brown, with tints of orange. 
Brought inside to 60F basement to burn off diacetal. 

2011/12/21
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Moved to Keg.
SG 1.012 - ~5.8% ABV
Uncarbonated clean lager flavor.
Slight honey lager like aroma.
Hop bitterness balanced with malty sweetness.
Color caramel brown, very clear.