I brewed this using the wyeast option and a 2L starter. I like it. Start fermenting at about 67 and ramp it up about 1 degree per day up to 70-72 after high krausen. I kegged so not sure about bottle conditioning. I also used liquid amber candi sugar instead of the cubes..wanted a little more color. Here are my brewing notes:
6/30/2012
Brewing Note:
Did mini mash for 1# Munich malt. 170F oven with pizza stone keeps mash at 150F. Adjusted mash pH with Phosphoric Acid to 5.7, about 0.4ml per gallon works. Used a "sprinkle" of calcium chloride in the mash.
First runnings in about 0.5 gallons was 1.064, batch sparged with another 1/2 gallon of 165F water, also acidified.
Pre-boil est 1.054 (13.8-14B). Got 14B in 6.5 - 6.75 gallons
Boil pH = 5.6
Added candi sugar, table sugar, and steeped grains with 3 min. left in boil
Post-boil est 1.064 in 7.32 gallons. Got 1.064 by hydrometer (1.060 @ 85F) in about 6.5 gallons (needed to add some water).
Whirlpooled by pump for about 5 min then let settle for 25 min. Pumped out wort from the top, recovered about 5.5 gallons into fermentor.
6/20/2012
Pitched at 1830L, 65F, Oxygenated for 1 minute. Controller set for 17.8C
Pitching rate ~ 13.3 million/ml
6/21/2012
Active fermentation noted this morning at 0730. Will raise the fermentation temp from 64 to 70 over a 7 day period.
6/27/2012
Controller increased to 70F, still see a nice krausen
7/11/2012
FG 1.009 @ 70F (1.010 corrected). The taste is awesome! Unplugged temp controller to begin lagering.