Moody Maibock
"German strong malty lager made to family specification."

Recipe:
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7.00 lb		Extra Light Malt (DME)
2.00 lb 	Weyermann Pilsner Malt (grain)
2.00 lb 	Dinglemanns Munich Malt (grain)
1.00 lb		Briess Vienna Malt (grain)
1.00 tsp	Irish Moss

Hops:
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2.00 oz Hallertauer (4.7% AA - 9.4 AAU)(40 min)

Yeast:
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5.50 tsp Yeast Nutrient

Rogue Pacman Yeast 
Harvested Rogue Chocolate stout on a stir plate for 48 hours. 
Decanted after yeast crash in refrigerator overnight.

Notes:
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5.5 gal 
OG: 1.072
FG: 1.010

25 Cups of water at 170 F.  Adding grain bag brought temp down to mid 140s. 
Held temp between 145 and 152 for the next 2 hours. 
Took temps to the lower 160s for the last 20 minutes.

Sparged at 160 - 175 for 10 minutes (25 cups of water also). 
Combined sparge and mash (approx ~3 gal total now) and brought to a boil.
Took specific gravity of wort (1.045) to adjust hop time.

Lid was required to create full boil. 
Added hops immedaiatly after boil started. 

40 minutes remaining - hops in clean grain bag to the boil.

Ater 40 miniutes removed hops and added 7 lbs of DME, yeast nutreient and irish moss.
Continued boil for another 10 minutes. Was not enough time for Irish Moss to disolve.

Cooled pot in sink to 95 F by adding ice around pot for less than 1 hour.
Poured into carboy (grain bag must have a hole as hops plugged filter).

Pitched the yeast into the warm wort.  After decanting, the yeast start was 
about 1 pint in size.

Added enough water to fill carboy to 4.5 gal to take specific gravity.
SG at 4.5 gal was aprox 1.085 

Added 1 gal of Water
SG at 5.5 gal: 1.071

Color ~ 20 SRM. Orangish chocolaty brown.  

2010/10/02
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Temperature at 0600 is unknown.
Strong fermenation.  2" thick Krausen.
Yeast chucnks flying around carboy.
Proteins and debris have settled nicley to bottom of carboy.
Color has lightened ~20 SRM.
Nice fruity / hop aroma.

2010/10/02
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Temperature at 1200 is unknown (probably 60s-70s).
Strong fermenation.  Added blow off tube
Yeast chucnks flying around carboy.
Proteins all over top of caraboy. 
Color has lightened ~18 SRM.
Nice fruity / hop aroma.

2010/10/04
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Temperature at 0600 is unknown.
Strong fermenation.  Krausen has diminished. 
Yeast starting to flocculate.
Yeast starting to settle to bottom of carboy.

2010/10/05
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Temperature at 1500 is unknown.
Medium fermenation.  No krausen. 
Yeast dropping out still.

2010/12/12
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Been in keg for more than 1 month.
Yeast should have been fermented in cooler conditions.
Beer is bready, and also reminds me of a Belgian beer.
Beer is blanaced, but Hallertauer may not have been the
right choice for bittering. 
Beer continues to clear, but is still cloudy.