Brewed 7/11/21 (Sun evening)
Mash temp: 147-148
Single decoction to mid 150s
Sparge around 162
Kettle pH: 5.05
1oz Hallertau @ 90,
1oz Haller @ 20,
1oz Haller, 1oz Spalt Select @ 5 mins
Shooting for about 25 IBUs
OG 1.057
Cooled to 88*, put in fridge overnight starting around 11p
Pitched Saf Diamond Lager the next day (noon) at 48*
Didn't ferment for 48 hours, so I also pitched S23
Fermented around 50* for 10 days
Bumped up to 56* at around 10 days for another few days
D-rest after two weeks for 3 days at 62*
Cold crash down to 34* over 2-3 days, cold lager starting 7/28-29
Lager for 2.5 weeks until kegging on 8/12
Notes: Accidentally added too much Vienna and went from a Helles to a Festbier, oops.
Decent beer but not great execution - slightly too sweet and not a great grain bill. Nose is nice - strong maltiness with some biscuit and dried apricot. Taste is smooth and clean at first but then gets a bit harsher on the tongue - don't think it's just bitterness, as it's similar to the mild astringency from the other lager that froze. I wonder if the Vienna is just a touch astringent? Starts thin and a bit watery but then the finish is sweet and lingers with that weird malt flavor. Overall, it's OK but the finish is pretty off-putting and it stick around. It's not a drain-pour, but I haven't been going back to it. Lisa likes it, of course.
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