Dark Lager

I actually ended up with close to seven gallons after boil, so 5 gallons became a Lager, and the remainder went to a second fermenter and became a Dark Ale, probably best described as a Porter.

Brewer:	Al		Email:	-
Beer:	Dark Lager		Style:	Dortmunder/European Export
Type:	All grain		Size:	6 gallons
Color:	76 HCU (~29 SRM)		Bitterness:	28 IBU
OG:	1.065		FG:	1.012
Alcohol:	6.8% v/v (5.4% w/w)
Water:	I used regular Pensacola tap water.
Grain:	10 lb. American 2-row 1 lb. American crystal 10L 8 oz. American chocolate 8 oz. American black patent
Mash:	90% efficiency
	I used decoction mashing (for the first time) with this recipe. Although it attenuated nicely, it took the better part of a day to finish it.
Boil:	60 minutes	SG 1.056	7 gallons
	Irish moss added in last 15 minutes of boil.
Hops:	1.5 oz. Saaz (3.75% AA, 60 min.) 1 oz. Saaz (3.75% AA, 30 min.) .5 oz. Saaz (3.75% AA, 15 min.)
Yeast:	I used dry Lager yeast.
Log:	Fermentation temperature for the lager remained constant at approximately 50 degrees (F). For the Ale, the fermentation temperature was held at 75 degrees (F).
Carbonation:	2.6 volumes	Corn Sugar: 3.76 oz. for 5 gallons @ 50°F
Tasting:	At bottling, I boiled three vanilla beans in 2 cups of water, and added to the bottling bucket.

Recipe posted 02/20/03.