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Notes

Based on “Doing it in the Dark” from “Brewing Classic Styles” with mods: * 8 oz Crystal 40 (accident; should have been 6 oz), Perla Negra dehusked roasted barley instead of roasted barley, and light chocolate malt vs. chocolate malt * had to substitute 0.15 oz of Magnum for boil hops as I didn’t have sufficient Hallertau Mittelfruh (should have been 100% HM). Adjusted based on %AA — lactic acid: 3.36 mL to mash, 280 uL to sparge mineral additions to mash: 1.77g gypsum, 1.54 CaCl2, 0.69g NaCl2 finished water profile (ppm): 44 Ca, 4 Mg, 19 Na, 51 S, 57 Cl2, NA bicarb * pitched 2L starter with Propper cans at 5PM 11/21; after 24 hours put in fridge until pitching tomorrow * pre-boil SG = 1.053. Paused after mash out (7AM) for 4 hrs before proceeding with the boil. Mash runnings allowed to cool to 45F * let wort cool overnight, then ~24 hrs aerated 1 min pure O2 and pitched entire volume of starter @ 50F in SS conical. * Bubbling noted after 24 hours. Noted for a few days before traveling for four days. No bubbling on return. * Day 11: checked SG = 1.018. Day 12 raised temp to 60C to diacetyl rest for several days * Day 19: SG = 1.017. Will keg and lager at next opportunity * kegged on Dec 14 (direct transfer via CO2) and lagered at 38F. had to wait until Dec 18 to put on more CO2 to carbonate awaiting a new fitting * after 1.5 months lagering this beer is nice. roast character is pleasant but a little excessive for the style. back off for a more authentic take.