Getting set up to brew a Vienna lager. Couple of reasons. It’s one of the styles our club is featuring in June. And right now my basement is a cozy 48 degrees. 

I had everything here so I didn’t even have to hit the Lhs.  

It’s a winter sized 3 gallon batch. And I went with..

5 lbs Vienna

1/2 lb flaked corn

1/2 lb crystal 80

1.5 oz of roast barley

1/2 oz each of willamette and Saaz @ 50

1/2 oz Saaz @ 15

I had some S-23 yeast here so I’ll use that. 

Why the flaked corn you ask? 

Well I’m trying to make an attempt at Dos XX. 

No recipe, just put in what I can see, smell and taste in it. (Might be a tad dark though.)

It’s been a while since I last brewed so starting at with out warning is a bit hectic.

But so far numbers are on and it’s looking good. 

Had a few beers from last couple brews while cookin and they sure seem undercarbbed. I’ll have to take a look at what’s going on. 

Sounds like another post though.