Krausenheimer Blackenator

Brewer: Doug Kraus Email: doug.kraus@mac.com
Beer: Krausenheimer Blackenator Style: Schwarzbier
Type: Extract w/grain Size: 5 gallons
Color:
75 HCU (~29 SRM)
Bitterness: 28 IBU
OG: 1.047 FG: 1.015
Alcohol: 4.2% v/v (3.3% w/w)
Water: Use Erie's finest tap water. I let it sit out to outgas some of the chemicals in the city water.
Grain: 4 oz. Dextrine malt (Cara-Pils)
4 oz. Belgian CaraMunich
6 oz. American chocolate
6 oz. American black patent
Steep: Grains in a grain bag. Put in a gallon of water and let sit in oven at 145° F for an hour. Sparge with another gallon of 145° F water
Boil: 60 minutes SG 1.047 5 gallons
6 lb. Light malt extract
Brought 3.75 gallons to boil and while adding malt extract. Sparged grains into pot and boiled for one hour.
Hops: 0.5 oz. Northern Brewer (8.5% AA, 45 min.)
.5 oz. Northern Brewer (8.5% AA, 30 min.)
1 oz. Hallertauer Hersbrucker (aroma)
Yeast: WLP006 Whitelabs Bedford British
Log: This is the first time I used my Therminator chiller and realized I needed to do a better dry run. The thing worked GREAT but I need to build a rig since the height of the boil pot spout while on the cooker is not much higher than top of the primary fermentor carbouy. I wound up with too much unchilled wort that I had to add to fermentor without being chilled.

Also, left it in primary for two weeks and there was a lot of sediment at the bottom. I think this is going to give it more of a grainy flavor and hopefully not too many off flavors. In the secondary for another week, then kegged.
Carbonation: Force CO2 carbonation in a 5 gallon soda keg. Will let it sit for a day or two before trying.

Recipe posted 11/03/10.