Batch 67 Marzen - First lager

6 gallon batch

6 lbs weyermanns pils

3 lbs German dark Munich
2 lbs gwm Vienna
4 oz mfb caramel 120
1/2 tsp cacl

SRM 10

Mash 10 mins 130 df, 60 mins 150 df. Thick mash. pH 5.0

TOG into boil 1.078

Actual OG into boil 1.079

4 gallons into boil

Boil 90 mins
90 mins 7 gr glacier 5% aa, 3 IBUs
60 mins 14 gr nugget 13.5% aa, 16 IBUs
15 mins 11 gr hallertau mitt 4.1% aa, 2 IBUs
15 mins 1 tsp Irish moss

21 IBUs

Add 3 gallons cold water, OG 1.040. Too much by about 6 Qts, wanted 1.050 or so.  Never got close to target pitching temps, either.  Note for next time: get a bigger (6 gallon) kettle and pre-chill (ice bath) coil.

ABV est 4%. 

Pitch at 60 df with wyeast 2633 in 2 quart starter conditioned at 50 df.  Put in chamber at 50 df.  Takes about 24 hours to get back to low 50s.  Full krausen at about 40 hrs.  Primary at 50 df.

Krausen falls back to 1/2 inch, airlock at 10 secs, rack to secondary 3/2/14, leave at 50 df for 6 hrs, then turn chamber temp down to 48 df.

Bump down to 46 df 3/4/14, airlock around 45 seconds.  Bump down to 44 df 3/6/14, airlock about 1 min.  3/8/14 bump down to 42 df.  3/10/14 bump down to 40 df.  3/12/14 bump down to 38 df. 3/14/14 bump down to 36 df. 3/16/14 bump down to 34 df.

Bottle 4/24/14 with 92 gr table sugar, yield 574 oz, 4.5 gals, 2.95 vols co2.