Vienna Light Lager

[embed]https://youtu.be/Tlg2AcZVF7A[/embed] Ingredients Grains: 2.75 kg (50.0%) | Pilsner | Added at the beginning of the mash. 2.35 kg (42.9%) | Vienna | Added at the beginning of the mash. 0.4 kg (7.1%) | Caramel 50 | Added at the beginning of the mash. Total: 5.5 kg (100%) Hops: 20 gr (10.1 IBU) | Hallertau Tradition (Germany) - pellets, aa=6% | Added to kettle, boil 60 min. 10 gr (8 IBU) | Hallertau Tradition (Germany) - pellets, aa=6% | Added to kettle, boil 30 min. 15 gr (4.1 IBU) | Hallertau Tradition (Germany) - pellets, aa=6% | Added to kettle, boil 5 min. 15 gr (1.3 IBU) | Hallertau Tradition (Germany) - pellets, aa=6% | Added to kettle, boil 0 min. Total: 60 gr (23.5 IBUs) Yeast: Fermentis - Saflager W 34/70 | Fermentation: 12°C, Attenuation: 80.2%, Flocculation: high | Added at primary fermentation. Recommended 567 billion yeast cells: 5 fresh packages or vials of liquid yeast or 28 grams of dry yeast. If fresh yeast is unavailable: propagate 10 gr. of yeast (viability: 90%) in a 2.7 l. starter at a gravity of 1.036 using the "Stir Plate" method. Other ingredients: 5 gr. | Irish Moss | Added to kettle, boil 15 min. Water profile: Light malty beer: Calcium: 60 mg/l, Magnesium: 5 mg/l, Sodium: 10 mg/l, Sulfates: 55 mg/l, Chlorides: 95 mg/l Mash parameters Mash method: All-grain (single infusion) Temperature rests: Protein rest (Direct heat): 53°C - 10 min. Maltose rest (Direct heat): 63°C - 60 min. Dextrin rest (Direct heat): 72°C - 20 min. Mash out (Direct heat): 78°C - 5 min. Water requirements: Strike water: 22 l (ratio 4 l/kg) | Sparge water: 10 l (grain absorption 1 l/kg) | Total water: 32 l Boil parameters Brewhouse efficiency: 70% Boil time: 60 min | Whirlpool/settling after boil: 0 min | Cooling: 10 min Post-boil batch size: 24 l. | Evaporation: