Originally Posted by galagonya
I added 1 tsp. of Irish Moss at 15 min. maybe will help with the clearing. Do you suggest leave out Vienna Malt in the future?
Heck no! I LOVE Vienna malt. Next time just leave it in the steep for longer- 45 minutes- as it can self convert.
A good way to do it would be to heat up 1.5 quarts of water per pound of grain to 165 degrees and add the bag of grains. Stir well, cover it up and let sit for 45 minutes. (In European language, that's 1.4 liters per .45 KG of grain, at 74C.) When you add the grain, the temperature should drop to the desired mash temperature of 150-156F (65-69C). Just stir well to make sure the grains are thoroughly wetted.
After 45 minutes, you can lift up the grain bag and pour 170F (77C) water over it, up to your boil volume.
That's all there is to it- super easy and Vienna malt is awesome in IPAs.