Uncle Dunkel Dark v 4.0

Brewed this batch with my buddy Zach Hilgers DDS on 12/30/2011
Happy New Years

Brewer:	Barry Tingleff		Email:	beer_me2@msn.com
Beer:	Uncle Dunkel Dark v 4.0		Style:	Munich Dunkel
Type:	All grain		Size:	12 gallons
Color:	21 HCU (~12 SRM)		Bitterness:	25 IBU
OG:	1.064		FG:	1.016
Alcohol:	6.2% v/v (4.9% w/w)
Water:	All water is RO
Grain:	8 lb. German 2-row Pale/Pilsner Malt 23 lb. Weyermann Munich 1 2 lb. Castle Cara Munich 1 lb. Castle Belgian aromatic
Mash:	60% efficiency
	Mashed in at 168°F for rest at 149°F & raised gradually to 158°F for 1 hour. Sparged with 170°F hot liquor to collect 14 gal.
Boil:	90 minutes	SG 1.055	14 gallons
	Added 1 Tbl. Irish moss for last 15 min. of boil.
Hops:	2 oz. Hallertau (whole) (4.4% AA, 90 min.) 2 oz. Hallertau (whole) (4.4% AA, 45 min.) 2 oz. Hallertau (whole) (4.4% AA, 1 min.)
Yeast:	1000 ml. stir plate starter of Wyeast 2206 Bavarian Lager yeast.
Log:	Fermenting in man cave at 50-55°F until brew reaches 1.016 then diacetyl rest for 24 hours. Then store in fridge for 60-90 days to lager.
Tasting:	Version 3.1 vs. 4.0 = reversed Munich malt & 2 row pale malt quantities to add more malt charactor.

Recipe posted 12/28/11.