First attempt at a lager (Vienna)

Drop the chocolate malt...Seriously, chocolate malt?

Vienna lagers are pretty simple
33% pils (or equivalent as DME)
33% Munich
33% Vienna
01% unicorn milk
Nobel hop at 60 to 25-30IBUs
I've never used those yeasts before, but they are German and lager, so they should be fine.

Your mash schedule, IMO, is too complicated. Once you hold the malts of today @ 147 for 30 minutes, you have basically mashed at 147 no,matter where you go, temp wise after that. And whatever hasn't converted will convert as you raise the temp, unless you can raise the temp immediately.

 

~5 gal batch is 21 liters. I'm pretty sure that's what you're shooting for. It looks tasty, but I don't remember that much Munich going into the bill off the top of my head. You'llve made a friend in me if I get a pint, but I think it should be a little cleaner. Is the DME to cut time on the boil? Otherwise add 1 kilo Continental pils malt and boil for 90 minutes. You'll need an extra 2.5 liters of wort for boil loss.

It looks like people put chocolate malt or melanoidin malt in their bill because they don't want to do a decoction. I'd lean towards melanoidin malt if you haven't already bought your ingredients. Caramunich is welcome in the bill. If you don't add it you'll be fine because of the Munich malt addition.

Your recipe will be a little hoppy for the style, but very tolerable if you're a hop head.

Delich!

 

*Snicker*

 

Looks tasty to me. With the choc malt, I assume you are just going for color, trying to orange it up a bit. I suggest cold steeping, or maybe just using them with the sparge to minimize the roastiness. Still, at just 2 oz, you might not detect roastiness. The wheat malt is a typical, but it's not going to be particularly noticed in the flavor profile. This style doesn't really call for late hops, but you're a homebrewer and you can hop if you want.

 

I agree, I think with that much wheat you'd do better skipping the 158F rest and turning it into a 170F mash out, hold 5 minutes and start the lauter/sparge.

 

This is perhaps a dumb question, but you do have a fermentation chamber, yes?

 

Understood about chocolate malt for color. If I hadn't been drinking when I posted the first time, I could have finished my thought and came off less dickish. Using high percentages of Munich and Vienna malts to get the flavor you want will get the color in the range for style, assuming you are going to style. I think you may find that after 1-2 months lagering you may get a little roastiness out of that chocolate malt. I would recommend you use the dehusked carafa for color. If you crush it, you will use even less to achieve the same color.