Today's Pre Super Bowl Brew

Vienna lager on the boil. Did a combination Infusion/Decoction mash that went: strike to 95o F - infuse to 122o F - thick-mash decoction to 150o F - thin-mash decoction to mash-out @ 170o F. The thick-mash decoction smelled awesome at the end of that boil! Hope the malt flavor is worth it.

6# Vienna
2# Pils
1# Munich
1/2# Crystal 40L

White Labs WLP820 Oktoberfest/Marzen yeast in 1 qt. starter. Pitching @ about 60o F.

I doctored my water to get a residual alkalinity of +5, mash pH was ~5.3-ish.

1/2 oz Hallertau FWH
1 oz. Willamette @ 60 min.
1/2 oz. Hallertau @ 60 min.
1/2 oz. Hallertau @ 2 min.

Should be ~1.053 or so depending on my brewhouse eff. I got 1.042-1.043 @ 6.5 gal.

Hit 1.053 @ 5 gal. I'm just now getting used to/dialed in to this new setup. This had a loose mash @ 16 qt. for 9.5# grain and I only sparged (fly...in a zapap) with 16 qt. I added 2 qt. to the regular amount due to the decoction boils.