Day off work, so I mashed in early for a Vienna lager. I’m using a kit from Colorado Craft Malt (all with Troubadour Maltings malt mashed at 152 degrees), adding Saphir hops at 60 and 5 minutes to hit 21 IBU, and S-23 yeast. I plan to ferment at 55 degrees.
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I love playing hooky from work to make beer!!!
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Haha, nah, this was a legit closure/break day for my workplace. We don’t get most of the other federal holidays, so it balances out.
The yeast is pitched - all looking good!
Funny… Just did that today, myself! 
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Could not have had better weather. My goal is to brew another batch Friday afternoon
Made a Hefe this past weekend. Probably a few months too late, but there it is. I like banana far better than pumpkin anyway. 
Used WLP300 for the first time and like when I pitch most White Labs yeasts, it took a fair amount of time to get going…almost 24 hours for anything noticeable. But once it did, it was shakin’ and bakin’ for a few days.
60% Deer Creek Pale Wheat
32% Deer Creek Pilsner
8% Deer Creek Double Dutch (for a little depth of flavor)
≈13-15 IBU’s Magnum at the top.
1.048 OG
Aiming for 4.5-5% ABV.
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Well was not able to brew yesterday so I am brewing today In honor of “Da Coach”
I don’t know what it is but this is the flavor profile I am after I plan on using my Swan Neck and sparkler to confuse matters even more
Mike Ditka Brown Bear Ale
Est OG 1.049
Est IBU 20
For 5 gal in keg
6 lbs Warminster MO
3 lbs Vienna
1lb Melanoiden
12 oz 120 LCrystal
4 oz Chocolate
2.2 oz Hallertau as FWH
0.8 oz Hallertau at flameout
Ferment with Ringwood 1187
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