BEER BATCH # 103 STYLE: Schwarzbier AMOUNT: 6.0 gal Brew Date: 7-25-01

REFERENCE: “More Home Brew Favorites”, pg 187

MALT/ADJUNCTS:

9.0 lb German Pils

1.0 lb Light Munich

1.0 lb Belgian Aromatic

0.5 lb Cara-Vienna

0.5 lb British Chocalate

0.25 lb Black Patent

0.25 lb Roasted Unmalted Barley

HOPS: (All pellets)

1.0 oz German Perle @ 6.8% for 75 min

1.0 oz Hallertauer Hallertau @ 4.4% for 10 min

1.0 oz Hallertauer Hallertau @ 4.4% for 0 min Calculated IBU: 32

CLARIFYING AGENTS: None

YEAST: Wyeast #2308 in starter (2 stage)

WATER: Purified & de-ionized. pH of sparge adjusted to 5.7 with H3PO4.

¼ tsp CaCl2 added to mash.

MASHING PROCEDURE:

Heat 16 qts water to 162 F and mash-in. Infusion mash at 149 F for 90 min.

Lauter about 4 qt at 185 F.

SPARGE 18 qts., T = 172 F, Final pH = 5.75, S.G. = 1.012 MAKEUP: 0 Qts.

TOTAL BOIL: 90 Min., STEEP: 5 Min., MAKEUP: 1 qts., O.G. = 1.065

FERMENT: 14 Days, O2 Used? Yes T = 60 F.G. = 1.014 Calculated Vol % = 6.6

PACKAGING: Bottled all using ¾ cup corn sugar on 8-09-01.

Put in 50 F fridge on 8-17-01 and gradually cooled to 32 F by 8-19-01.

Removed from cold storage 9-04-01.