Tomb Raider Lager

This recipe was made in March of 98. It uses a step mash and
takes at least 6 weeks of lagering. The beer is very filling
and tasty. Definitely not a session beer.
It won an NHC Silver medal in 98 for German Dark Lagers.
I got to brew this at Sam Adams (Boston Beer Co.) later in the year
a 10 barrel batch. We cut down on the roast barley by 1/3. It turned
out great!

Brewer:	Art Beall		Email:	art.beall@bellhow.com
Beer:	Tomb Raider Lager		Style:	Schwarzbier
Type:	All grain		Size:	15.5 gallons
Color:	89 HCU (~32 SRM)		Bitterness:	39 IBU
OG:	1.070		FG:	1.018
Alcohol:	6.7% v/v (5.3% w/w)
Water:	RO water used with 2 tsp of Calcium Chloride added to mash water. 2oz of phosphoric acid added to sparge water
Grain:	0 lb. American 2-row 26 lb. German Munich 1 lb. Belgian aromatic 2 lb. Belgian biscuit 1 lb. Dextrine malt (Cara-Pils) 1 lb. Belgian CaraMunich 2 lb. Belgian CaraVienne 1 lb. Belgian Special B 1 lb. Belgian chocolate 8 oz. Roasted barley
Mash:	85% efficiency
	Mash Schedule Used 1 qt/lb water to mash ratio Time Description 0:00 Dough in at 105 deg F. Rest 25 min 0:25 Heat to 141 deg F 0:50 Rest at 141-143 deg F, 30 min 1:20 Heat to 160 deg F 1:40 Rest at 160-162 deg F, 60 min 2:40 Heat to 165 deg F 2:55 Rest at 165 deg F, 15 min 3:10 Sparge
Boil:	120 minutes	SG 1.045	24 gallons
	2 hr boil length Racked 15 ¾ gallons 14 ¾ gallons in fermenter (sanke keg) Saved 1 gallon for krausen. Add krausen to secondary
Hops:	3.0 oz. Northern Brewer (9.8% AA, 60 min.) 2.0 oz. Hallertauer (4.4% AA, 15 min.)
Yeast:	Barvarian Lager Yeast 2206 (Wyeast). I used 1 qt of slurry from previous batch.
Log:	Primary ------- 21 days at 50 deg F Original Gravity 1.070 Rack Gravity 1.022 Lagering -------- 6 weeks at 35 deg F. Lower gradually, 1-2 deg per day. Rack Gravity 1.022 Added krausen wort (1 gal) Rack/final Gravity 1.018
Carbonation:	Force carbonation w/o shaking. Two days, 30 psi, @ 35 deg F.
Tasting:	When first tasted, roast barley really came thru too much. After several weeks in the keg, it mellowed and tasted excellent. Next time I would reduce the roast barley by 1/3. This won a silver medal at NHC '98

Recipe posted 01/05/99.