Man in Black Lager

Brewer:	River Bend Brewpub		Email:	riverbendbrewpub@gmail.com
Beer:	Man in Black Lager		Style:	American Dark Lager
Type:	All grain		Size:	5.75 gallons
Color:	92 HCU (~33 SRM)		Bitterness:	21 IBU
OG:	1.052		FG:	1.012
Alcohol:	5.2% v/v (4.1% w/w)
Grain:	5 lb. American 2-row 5 lb. American 6-row 1 lb. American crystal 40L 1 lb. Carafa III
Mash:	72% efficiency
	Heat 1.2 qt/lb mash water (4 gal) to 170°F in pot. Add to room temperature grains and mash 60 min, then add 16 oz/lb (1.5 gal) boiling water, wait 5 min, and runoff to boil pot. Add 3 gal 170°F sparge water, let settle 5 min, and sparge. Top off to 6.75 gal if needed.
Boil:	60 minutes	SG 1.040	7.5 gallons
Hops:	.5 oz. Centennial (8.7% AA, 60 min.) .5 oz. Centennial (8.7% AA, 15 min.)
Yeast:	Wyeast 2035 American Lager, XL Smack Pack Two-stage starter made (4L, then 6L).
Log:	Brewed 26 Jan 2007 Primary: 14 days at 50-55°F (1.015), 6 day diacetyl rest to 68°F Lagered: 6 weeks at 40°F Cold conditioned in keg: 6 days at 40°F I was worried about brewing in extremely cold weather and wound up collecting too much wort, but higher than normal (65%) efficiency from a new grain mill offset the losses.
Carbonation:	2.5 volumes	Keg: 12.3 psi @ 40°F
Tasting:	The final result is extremely smooth and session-able, but the six-row left a mild corn aftertaste that I don't enjoy. BMC-drinking friends seem to like it more than I do, though.

Recipe posted 04/06/08.