Batch 102 Schwarzbier

5 gallons

5 lbs dinge pils
3 lbs best malz dark Munich
5.5 oz Bries roast barley
4.375 oz weyermann choc wheat
4 oz MFB kiln amber
4 oz MFB caramel 120
1/2 tsp soda

SRM 25

Mash 130 df 5 mins, 148 df 20 mins pH 5.0, 156 df 40 mins

Boil 90 mins

60 mins 10 gr Columbus 15.2%aa, 23 IBUs
15 mins 1 tsp Irish moss
15 mins 1/2 oz Cascade 6.9%aa, 7 IBUs

30 IBUs

OG into fermenter 1.059, 90% bhe, add 1 qt water to get to 1.056.

abv est 5.3%. 

Pitch at 55 df with w2278 in 2 Qts 2 step starter, leave at 55 df for primary. 

Rack to secondary 2/4/15, rest at 66 df. Move to 45 df 2/7/15.  No activity by 2/10 pm, raise to 50 df.  2/11 am, some activity, leave at 50 df.  2/11 pm, start dropping 1 df per day or so.  Lager at 40 df. 

Bottle 4/3 with 110 gr table sugar, yield 5 gallons, 2.9 vols co2.