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.