#34  Mitternacht Schwarzbier
4.5 lbs Pale 2-row Malt
4.5 lbs Vienna Malt
1 lb Munich Malt
1/2 lb Crystal 80L
1/2 lb Black Malt
1 oz Northern Brewer Hops (9.5%AA)(60 min)
1 oz Hallertauer Hops (4.6%AA)(10 min)
1 tsp Irish Moss (10 min)
1 vial WLP-810 San Francisco Lager (starter)
- Boil 60 minutes, hopping per schedule.
- Chill wort, pitch yeast.
- Brewed 3 July 2006.  SG 1.057 (72% efficiency).  In
primary @ 52F (+/- 2F).
- Began diacetyl rest 9 July (56F +/- 2F)
- 11 July: Began lowering temp to 37F.
- 16 July: Hit target temp (37F).
- 18 July: Racked to keg.  SG: 1.018.  Roasty flavor from
black malt.  Dry.  Lots of yeast in suspension.
Notes:
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- Add 7 quarts boiling water.  Hold 153F for 60 minutes.
- Add 9 quarts boiling water.  Hold 170F for 10 minutes.
- Sparge to 6.5 gallons
- Mash in with 11 quarts 130F water.  Hold 122F for 15 minutes.