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Old 01-20-2012, 10:51 PM   #31
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I am making this tomorrow. I am getting my well water as close to Munich water as I can and I am using Fermentis S-23 yeast.

Barry

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Old 01-21-2012, 12:19 AM   #32
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I don't care for the Flyers, but this beer in that pint glass looks amazing.

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Old 01-22-2012, 12:19 AM   #33
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Here was my day...

Just finished brewing this recipe. Started at 9am and finished at 5pm.

7lbs Munich malt
1lbs 12oz Pilsner 2 row
4.5oz Crystal 120
4.5oz Chocolate malt
1oz Tettnang 75min
.5oz Tettnang 45min
.5oz Tettnang 15min
Saflager S-23 West European Lager

Mashed at 153 for 60min, collected 9.5gal and boiled for 90min. Was planning on 1.056 and hit 1.058. Measured efficiency is 94%

Plan on fermenting at 54 until 75% complete and then raise to 70 for a diacetyl rest for 3 days and then lager for 30 days taking the temp down slowly.

Barry

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Old 01-24-2012, 07:48 AM   #34
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Mashed at 153 for 60min, collected 9.5gal and boiled for 90min. Was planning on 1.056 and hit 1.058. Measured efficiency is 94%
Jesus, 94% is impressive. Efficiency goes up when i do a decoction but 72-73% is my absolute roof on a single infusion mash.

I really have to brew this again!
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Old 01-24-2012, 08:11 PM   #35
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Jesus, 94% is impressive. Efficiency goes up when i do a decoction but 72-73% is my absolute roof on a single infusion mash.

I really have to brew this again!
I have a Kal clone electric brewery and get 90-95% efficiency on every brew.

I have beersmith set to 90% so it reduces the grain bill by about 2lbs and still hit 1.058.

Barry
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Old 02-02-2012, 03:30 PM   #36
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Fermentation is complete, after a 3 day diacetyl rest, final gravity stopped at 1.012. With OG at 1.058 and FG at 1.012 that is 6%A ABV. Now starts to slow drop to lagering temps.

Just measured the final reading on the lager I made a few weeks ago, the starting specific gravity started at 1.058 and ended after fermentation at 1.012. This means that this dark lager or "dunkel" that I have named "Dark side of the Mun(ich)" will be 6% alcohol. It is now slowly being lowered to 34 degrees where it will sit for 8 to 12 weeks before bottling.

Barry

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Old 07-24-2012, 01:42 AM   #37
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What a great recipe. Double Decoction, thin then thicker. Made 10.5 gallons by doubling the original recipe. Entered this one into the Ohio State Fair a couple weeks back. Placed for style characteristics. Each of the 3 judges gave it above 40. What a great beer.

Did crack the carafa and chocolate seperate and added at the end of the mash like Gordon Strong talks about in his book. Used the same 838 yeast and made a big starter. Just be patient with this one and you won't be disappointed.

BB

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Old 08-07-2012, 04:35 AM   #38
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We brewed this one up a couple of months ago. Last weekend I took a keg out to a friend's as the house beer for her pig roast. It was gone before 10. Today a guy called up wanting to buy a keg-guess I am going to have to brew it again!

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Old 09-23-2012, 08:42 PM   #39
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Brewed this up yesterday, it was my first lager and decoction so was a looong brew day. Wort tasted great, hoping it turns out as good as everyone says!

I will report back in about... 2 months.

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Old 09-27-2012, 12:02 PM   #40
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Originally Posted by bbbrew View Post
What a great recipe. Double Decoction, thin then thicker. Made 10.5 gallons by doubling the original recipe. Entered this one into the Ohio State Fair a couple weeks back. Placed for style characteristics. Each of the 3 judges gave it above 40. What a great beer.

Did crack the carafa and chocolate seperate and added at the end of the mash like Gordon Strong talks about in his book. Used the same 838 yeast and made a big starter. Just be patient with this one and you won't be disappointed.

BB
Great to hear! above a 40 is fantastic-I drank all of this long before I sent it out to contests.
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