AN-NU-AE's Continental Dark

Brewer: Olde Phenomian Email: wortsbrewing@cyberportal.net
Beer: AN-NU-AE's Continental Dark Style: American Dark Lager
Type: All grain Size: 5 gallons
Color:
51 HCU (~22 SRM)
Bitterness: 23 IBU
OG: 1.043 FG: 1.012
Alcohol: 4.0% v/v (3.2% w/w)
Water: Pre-boil soft water; Sparge water adjusted to 5.7pH
Grain: 1 lb. 8 oz. American 2-row (Harrington)
7 lb. Gambrinius Dark Munich
8 oz. Dextrine malt (Cara-Pils)
1 oz. American chocolate
1 oz. Flaked barley
8 oz. American 2-row (Harrington)Toasted
Mash: 66% efficiency
Add grains to 12-1/2 Qts 102°F water and let rest at 95°F for 5 min.
Add heat and raise to 122°F in 10 min; hold for 40 min.
Add 4-3/4 Qts boiling water to raise temp to 148°F for 40 min Beta rest.
Add heat heat and raise temp to 158°F hold 20 min.
Mash out at 168°F for 5 min.
Sparge with 4-1/2 gals 170°F water, do not allow sparge to drop below
1.008 SG.
Boil: 90 minutes SG 1.033 6.5 gallons
1 oz. American chocolate (flour)
@90 min add 2/3 tsp gypsum, 1/4 tsp licorice extract powder and 1oz
Chocolate Malt ground to a flour;
@60 min add another 1/4 tsp licorice extract powder;
@30 min add 1 tsp Irish Moss flakes re-hydrated in 1 cup cold water for
10 min.
Hops: .5 oz. Spalt (2.4% AA, 90 min.)
1 oz. Hallertauer Mittelfruh (3.4% AA, 60 min.)
.25 oz. Saaz (3.4% AA, 30 min.)
.25 oz. Saaz (aroma)
Yeast: Re-generated ~1 Qt Wyeast #2178 Lager Blend, pitched at 64°F
Log: Primary in glass at 45-50°F for 41 days; 2ndary in glass 45°F 1 day;
Lager under pressure in corny keg for 21 days.
Carbonation: Force carbonate at 2.0 Vol CO2.
Tasting: Nice nutty-malty flavors. Good session brew.

Recipe posted 02/01/98.