Smoked Vienna Lager - Brew 02

Total Grist 3.65
Total Finished vol 12.5 lt
OG 1.050 FG 1.012
35IBU
Colour brown


1kg Vienna

1kg Munich

500g. Smoked

770g. Pale

12g. Brown

16g. Acid malt

10g. Black at sparge only

5lt 73c mash temp 59-62 - added 1lt 90+c to get the mash temp up to 64-67

12:00 heating belt on and wrapped in blanket

Mash run off at 13:45

17lt copper up @1.045

35ibu Tinseth

17g 75min Northern Brewer – 26ibu

14g 30min Hallertauer – 9ibu

3t Youngs yeast nutrient

2pinchs Youngs Irish moss

Post boil

14lt at 1.055

            (14x55=770)/15=51.33

Siphon into FV with 1lt frozen water block for cooling

12.5lt final volume in FV

1.050 in FV

Yeast slurry from G1-Vienna Lager 01

Aerated with stone and pump

Pitched yeast at 16.5c

Cooling set at 9c+-0.5 
Added 3 0.5" oak cubes once active fermentation started
6 days into ferment let the temp rise to 12c tell terminal gravity.