Mostly making this post for dannyboy58 and cause I didn't want to post a recipe in another thread and be "that guy" posting off topic. Without further ado:
Das Haar Vienna Lager
Batch size: 5 gallons bottled
5lbs Weyermann Vienna Malt
2.5lbs Best Malz Pilsner Malt
1.5lbs Weyermann Munich Malt (5-7L)
3.2oz Carafa II
17 IBU Hallertau @ 60 min
4 IBU Hallertau @ 15 min
Used Munich (boiled) water profile in BrunWater
Mashed at 153-152 range for 60 minutes
I pitched about half of the slurry from a really slow starting Pilsner that I pitched 2 packs in. I hit it with pure O2 for about 75 seconds and I had full krausen 24 hours later. If you don't have 34/70 slurry I would suggest at least 3 packs rehydrated.
I fermented at 50 degrees for about 8 days then bumped it up to 58 for the obligatory but rarely needed diacetyl rest. Racked of yeast and lagered for a month.
The last time I made this I screwed up and used Hallertau Mittelfruh which has a much lower AA than the generic Hallertau I put in BeerSmith and I forgot to correct it. The bitterness on this was obviously lower than intended (around 12 instead of 21). I just sampled my first one yesterday (slightly undercarbed at the moment but I couldnt wait) and the malt flavor on this is amazing. So clean. I assume mostly due to pitching such a healthy amount of yeast. If I had the bitterness dialed up where I wanted to this might be one of the best German lagers I've ever tasted.
If anyone ends up brewing this one, let me know how it turns out.