Third edition. Using second generation S-23 yeast
For higher ABV, or if you expect lower mash efficiency, add 1lb flaked corn to mash.
Vienna pseudo-lager, with Weyerman Barke Vienna malt and German Tradition hops, fermented with Lutra Kveik yeast. Sibling to Beaver Den Dunkel and Porcupine Pils. Produced 5.75 gallons @ 1.048. Final (corrected refractometer) gravity: 1.010 (~5.0% abv). Bottled with ~110 g sucrose.
Start cool at about 50°F (10°C), and hold there for the first forty-eight hours. For every day thereafter, increase your temperature by 1°F (about 0.5°C) for ten days. After it’s been in the fermentor for twelve days, it should be at a steady 60°F (15.5°C). Activity in the airlock should be low (but not absent). At that point, I let that sucker free rise to the warmest temperature I can find in my brewery. Why? To ensure that my yeast goes back and does a healthy diacetyl cleanup and scrounges ...