Angies Black Bear Lager

This beer turned out excellent, with a malty character. It is not
dry and the hops are very subtle.

Brewer:	D Bowman		Email:	monad9@comcast.net
Beer:	Angies Black Bear Lager		Style:	Schwarzbier
Type:	All grain		Size:	6 gallons
Color:	45 HCU (~20 SRM)		Bitterness:	24 IBU
OG:	1.047		FG:	1.011
Alcohol:	4.7% v/v (3.7% w/w)
Grain:	8 lb. American 2-row 2 lb. German Munich 8 oz. British chocolate
Mash:	73% efficiency
	Triple decoction after a protein rest. Doughed in at ~122 F 20 minutes 1st decoction: Boiled decoction for 20 minutes, raised temp of mash to ~135 F 2nd decoction: Boiled decoction for 20 minutes, raised temp to 148 F. 3rd decoction was started at this time and boiled for 30 minutes. Temperature was held at 148 F for 45 minutes while 3rd decoction was heated and boiled. 3rd decoction: temperature was raised to 158 F with 3rd decoction, held for 45 minutes with the aid of some gentle heat appled after about 20 minutes. Starch test performed and mash was finished.
Boil:	90 minutes	SG 1.040	7 gallons
Hops:	2 oz. Saaz (3.9% AA, 60 min.)
Yeast:	White Labs Czech lager yeast pitched, about 3 cups of starter.
Log:	1/10/2004 Mashed beer, pitched yeast. 1/11 Fermenting nicely at 42 F 1/19 Kegged beer at gravity 1.014
Carbonation:	Beer was kegged with some sugar left in it, gravity 1.014, expected to finish at 1.011. Beer carbonated nicely, but required some forcing to get to proper level. Beer is lagering just below 40 F, has cleared nicely, good head retention, somewhat drier than expected, but very nice.
Tasting:	Although this beer is a bit drier than I expected, it is very malty. I will be making this beer again.

Recipe posted 01/29/04.