Let's try that again...

Update 7/8 - Bottled with 3oz table sugar and a fresh dose of Saflager dry yeast.
Update 6/6 - Kegged, started lagering ~45°F
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Making the St Pat's black lager again. This time for somebody else. So, once again...I won't get much of it. I might try to sneak a gallon in bottles for drinking and competition, since it seemed to be very popular a couple months back. I also get to try out my submersible pump for chilling today. The idea is that instead of dumping gallons and gallons of chilling water, I recirculate it over a block of ice and save some water, with the possible added benefit of dropping my wort a few more degrees into the lager zone (Kenny Loggins called, but it was a wrong number).

For this version, I've fixed the Chocolate/carafa proportion (last time I was emptying some inventory), and had to make a substitution for the perle hops. I also opted to try out Papazian's yeast, which is supposed to be good for both ales and lagers. I figured it would be a good idea in case I can't quite get the lower temps in my fermentation space (although the weather has been mild, so it might not be an issue).

Batch #60
Schwartzbier
--8lbs Pils
--2lb Munich
--0.5lb Chocolate
--0.5lb Carafa II
--0.5lb Crystal 40L
--0.5lb Melanoidin
--4AAU Vanguard (60min)
--4AAU Willamette(45min)
--2AAU each Van. and Wil. (20min)
--0.5oz each Van. and Wil. (0min)
--Whirlfloc (10min)
--WLP862 Cry Havoc, two-stage starter - 1L, 1.5L
OG: 1.056
FG: 1.016
ABV: 5.2%
IBU: ~25-30

Mash in with 17 qts - all grains except chocolate and carafa - at 154F, hold for 30m. Stir in dark grains, mash temp falls a bit, hold for 30m. Batch sparge with 17 qts. Boil for 75m (pils malt!). Chill to 50F, pitch yeast, and ferment to 55F. Bring to room temp for a day or two diacetyl rest, rack off yeast and ramp temp down to ~34F for lagering.