Just moved the second keg of my Cinco de Mayo Vienna lager, brewed May 5, 2016, from the chest freezer/lager chamber to the serving fridge. It was a little stirred up from the move but I wanted to check it out so I poured about half a pint. Definitely some yeast present but the Vienna malt is there and it's pretty well balanced with hops. I think it's going to be a pretty good beer. It's a little cloudy right now but give it a day or 2.
Cinco de Mayo Vienna Lager
55 percent vienna, 28 percent pils, 17 percent munich malt mashed BIAB at 151 degrees, 60 minutes, 5.49 mash pH per brunwater, confirmed by my meter, 2 qts/lb mash thickness. Sparged with 190 degree 5.4pH water to pre-boil volume. 25.3 IBU hallertau tradition at 60 mins and a whirlfloc tab at 15. Wyeast 2206 Bavarian Lager slurry, 3rd gen from a March pilsner. 2206 is pretty much my house lager yeast. It's malt focused, attenuates consistenly and drops really clear. I've used it for bohemian pils, viennas, munichs, dunkels and even doppel bocks and even once with my Ofest recipe, and always produced good beers.
Easy brew day. Great beer. I love brewing this beer. I think this recipe is almost spot on @loopie_beer's recipe he shared a couple years ago in this forum. It's a staple at my place. Everyone loves it. Thanks Loop!