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This beer won second place in the 2001 Los Angeles County Fair
This is a single decoction procedure.
Mix 1/3 of the malt with 9 Qt of water at 170°F. Target temp 147°F for 15 minutes.
Then heat on high heat until boiling. Stir continuously. Reduce heat to simmer for 15 minutes.
While the first mash is heating, heat 12 Qt tap water to 140°F. Mash-in the remaining malt. Target temp 125°F for 30 minute protein rest.
Combine both mashes together for 1 1/2 hr starch conversion. Decoct 2 Qt & heat to boiling to keep temp ~151°F.
Collect runoff and heat to 170°F for mash-out. Recycle liquid until clear.
Sparge with about 30 Qt water at 170°F.
Skim hot break prior to first hop addition.
Chill wort rapidly after boil.
Pitch yeast at 71°F. Put in fridge at 45-48°F for 14 days.
Rack to secondary at 45-48°F for 22 days.
Prime with 75 grams priming sugar for 5 gallons of bottles. Force carbonate 5 gallons in keg.
Raise temp to 60°F for 2 days for diacetyl rest.
Cool at 2°F per day until at 35°F for 2 months.
Not as malty as I expected. Cut back a bit on the hops.
This beer came out with a clean malty flavor but was a bit lighter than planned. Next time I'll add more Munich malt and do a double decoction. I'll probably also skip the last hop addition.