Ladies: I am making this beer again tomorrow. If anyone thinks this belongs in the recipe area (and you're a mod), please feel free to move it. The recipe will be as follows and is just slightly different than before...
Jamil's Vienna Batch #2
4.50 lbs Best Malz Vienna
3.00 lbs Best Malz Munich 10L
2.50 lbs best Malz Pilsner
1.50 ounces Weyermann dehusked Carafa III
1.25 ounces Hallertau pellets 4.6% for 60
.75 ounces Hallertau pellets 4.6% for 10
Wyeast 2308 Munich Lager
OG: 1.056, FG: 1.014, IBU: 29, SRM: 9, ABV: 5.4%
I'm thinking that this beer should be able to be made with 100% filtered tap water. I will make my additions of CaSO4 (.5g) and CaCl (2.3g) to the mash water. BNW says I will need 4ml of lactic acid 88% to reach a mash pH of 5.2. That seems consistently high as it has been for my last few batches although the 100% filtered tap water and higher alkalinity could be causing that. With that in mind, I will add 2.5 or 3ml of acid to the mash water and then see how everything lines up once everything is mixed together and make adjustments from there. I'm using slightly less Carafa in this one so the color should be slightly lighter than the pic in the first post. Cheers Beerheads.