Bottom Schwarzbier

Should be using a darker malt than Carafa I, but it was what the LHBS had in stock.

Brewer:	CorradoVT		Email:	corradovt@gmail.com
Beer:	Bottom Schwarzbier		Style:	Schwarzbier
Type:	Extract w/grain		Size:	10.5 gallons
Color:	51 HCU (~22 SRM)		Bitterness:	30 IBU
OG:	1.053		FG:	1.014
Alcohol:	5.0% v/v (3.9% w/w)
Grain:	1 lb. 8 oz. German Dark Munich 1 lb. 4 oz. Weyerman CaraMunich III 1 lb. 4 oz. Carafa I
Boil:	60 minutes	SG 1.046	12 gallons
	13.5 lb. Extra Light LME
	Yeast Nutrient & Irish Moss added with 5 min to go.
Hops:	2 oz. Northern Brewer (8.5% AA, 60 min.) 2 oz. Hallertauer (3.1% AA, 10 min.)
Yeast:	Wyeast Activator pack, 400g Extra Light DME in 1 gallon of water, split into 2 starter vessels (2 fermenters used). Ran @ room temp for 36 hours, crashed in the fridge for 18h, and decanted off the "beer"
Log:	Fermented @ 50-52F (cellar temp).

Recipe posted 12/22/09.