Black Bear Lager

This is a schwartzbier recipie inspired by michael jackson's writings of schwarzbier from the
Kostritzer brewery in East Germany. Steam lager yeast will be used at a fermentation temp of
55 F (this yeast makes it possible to brew lagers in the garage) This is a first attempt of such
a beer, and choclate malt was included close to 7% of total malt. A single decoction mash will
be used with the sugar rest at appx 66-68 degrees to develop a medium to full body.

Brewer:	Eric W		Email:	wagere@ucs.orst.edu
Beer:	Black Bear Lager		Style:	Schwarzbier
Type:	All grain		Size:	5.5 gallons
Color:	58 HCU (~24 SRM)		Bitterness:	43 IBU
OG:	1.050		FG:	1.018
Alcohol:	4.2% v/v (3.3% w/w)
Water:	Water is treated with a carbon block filter. Local water is very soft (like most oregon water) with less than 50ppm TDS. No brewing salts were used.
Grain:	4.5 lb. German Pilsner 3.0 lb. Belgian Munich .5 lb. Dextrine malt (Cara-Pils) .5 lb. British chocolate .25 lb. Light roast barley
Mash:	87% efficiency
	A single decoction will be used. Mash in grain with 2.75 gallons for acid rest at 40C. Heat mash to 50C for 20 min. Pull thick decoction (appx 50%), and bring to 70C until conversion. Bring to a boil for 20-30 minutes for flavor development. Add gradually back to main mash to obtain a rest temp of 66-68 degrees. Mash until conversion and bring mash temp up to 75-77C to inactivate enzymes.
Boil:	75 minutes	SG 1.040	7.0 gallons
Hops:	1.5 oz. Herbsrucker (5.8% AA, 60 min.) .5 oz. Herbsrucker (5.8% AA, 30 min.) .5 oz. Herbsrucker (5.8% AA, 15 min.) .5 oz. Herbsrucker (aroma)
Yeast:	San Franciso Lager yeast (white labs ) will be repitched from a previous brew.
Log:	Brew date: Feb. 19, 1999. Ferment at 55 F for two weeks. Will lager at 39 F for 4 weeks, and will force carbonate.
Carbonation:	Force carbonate to 2.5 Volumes
Tasting:	Will let you know when it comes time.

Recipe posted 02/19/99.