Not Feeling My German

Okay, the German Pils is turning out alright, but my venture into a Vienna Lager was somewhat of a disappointment. I did learn a couple of things though.  First, you really gotta watch your temperatures in your mash.  I didn't get all the sugars out and I believe it's because my temps were too low in the mash. I must be more patient with my beer, in both drinking it and making it.

Beer Nerd Stuff: 


Beer Style: 3A Vienna Lager
 

Batch Size: 5 Gallons


Grains:

• 5.50 lb Vienna Malt (3.5 SRM) 
• 3.00 lb Pale Malt (2 Row) (2.0 SRM) 
• 0.75 lb CaraMunich Malt (75.0 SRM)  
• 0.50 lb Caramel/Crystal Malt 20L (20.0 SRM)

Hops:

• 1.38 oz Hallertauer [4.50 %] (60 min)

Yeast:

• Bavarian Lager (Wyeast Labs #2206)
  

Mash Type:

• Double Infusion

OG:

• 1.041 SG

Comments:

Temp too low at saccrification. Not enough sparge water. Both resulted in a not to style OG. Darn it. Had to brew inside today. Too cold outdoors.  The gas company is gonna love me.