AN-NU-AE's Continental Dark

Brewer:	Olde Phenomian		Email:	wortsbrewing@cyberportal.net
Beer:	AN-NU-AE's Continental Dark		Style:	American Dark Lager
Type:	All grain		Size:	5 gallons
Color:	51 HCU (~22 SRM)		Bitterness:	23 IBU
OG:	1.043		FG:	1.012
Alcohol:	4.0% v/v (3.2% w/w)
Water:	Pre-boil soft water; Sparge water adjusted to 5.7pH
Grain:	1 lb. 8 oz. American 2-row (Harrington) 7 lb. Gambrinius Dark Munich 8 oz. Dextrine malt (Cara-Pils) 1 oz. American chocolate 1 oz. Flaked barley 8 oz. American 2-row (Harrington)Toasted
Mash:	66% efficiency
	Add grains to 12-1/2 Qts 102°F water and let rest at 95°F for 5 min. Add heat and raise to 122°F in 10 min; hold for 40 min. Add 4-3/4 Qts boiling water to raise temp to 148°F for 40 min Beta rest. Add heat heat and raise temp to 158°F hold 20 min. Mash out at 168°F for 5 min. Sparge with 4-1/2 gals 170°F water, do not allow sparge to drop below 1.008 SG.
Boil:	90 minutes	SG 1.033	6.5 gallons
	1 oz. American chocolate (flour)
	@90 min add 2/3 tsp gypsum, 1/4 tsp licorice extract powder and 1oz Chocolate Malt ground to a flour; @60 min add another 1/4 tsp licorice extract powder; @30 min add 1 tsp Irish Moss flakes re-hydrated in 1 cup cold water for 10 min.
Hops:	.5 oz. Spalt (2.4% AA, 90 min.) 1 oz. Hallertauer Mittelfruh (3.4% AA, 60 min.) .25 oz. Saaz (3.4% AA, 30 min.) .25 oz. Saaz (aroma)
Yeast:	Re-generated ~1 Qt Wyeast #2178 Lager Blend, pitched at 64°F
Log:	Primary in glass at 45-50°F for 41 days; 2ndary in glass 45°F 1 day; Lager under pressure in corny keg for 21 days.
Carbonation:	Force carbonate at 2.0 Vol CO2.
Tasting:	Nice nutty-malty flavors. Good session brew.

Recipe posted 02/01/98.