Califoria Dunkel

Pitched yeast on 2/12/99

Brewer:	Kurt A. Christensen		Email:	kur-lin@gate.net
Beer:	Califoria Dunkel		Style:	Munich Dunkel
Type:	All grain		Size:	5.5 gallons
Color:	62 HCU (~25 SRM)		Bitterness:	24 IBU
OG:	1.051		FG:	1.009
Alcohol:	5.4% v/v (4.2% w/w)
Water:	All bottled water. One teaspoon of gypsun to mash.
Grain:	6 lb. 8 oz. American 2-row 2 lb. 8 oz. German Munich 4 oz. Wheat malt 8 oz. British chocolate 12 oz. American victory 8 oz. Belgian Special B
Mash:	70% efficiency
	Three gallons of water. 30 minutes at 125 degrees and 90 minutes at 155 degrees. Mash out at 170 degrees. Sparge at 170 degrees with five and one half gallons of water.
Boil:	90 minutes	SG 1.043	6.5 gallons
	Add hydrated Irish Moss to the last half hour of the boil
Hops:	.25 oz. Northern Brewer (7.3% AA, 60 min.) .375 oz. Mt. Hood (4.7% AA, 60 min.) .5 oz. Cascade (6% AA, 30 min.) .5 oz. Cascade (6% AA, 10 min.) .5 oz. Cascade (aroma)
Yeast:	Wyeast #2112XL Califoria Lager with a one liter starter.
Log:	Primary at 60 degrees for seven days. Rack to secondary (2/19/99). Add hop tea (0.5 Oz. of cascade)and one tablespoon of polyclar. Step to 50 degrees and hold for two weeks. Age in bottle at 50 degrees for two weeks. Age in bottle at 40 degrees for two more weeks.
Carbonation:	2.4 volumes	Dried Malt Extract: 6.54 oz. for 5 gallons @ 60°F
Tasting:	Original gravity and final gravity came in five points below what I was aiming for. Next time I will grind a little finer and add eight ounces of cara-pils.

Recipe posted 03/06/99.