DAS Beer 5

DAS BEER 5
Fünf
1.045 - 1.009
4.7% ABV
33 IBU

Same as DAS Beer 3 and 4 (Best instead of Weyermann):

THE MALTS:

23 lb Best Pilsner

5 lb Weyermann Dark Munich 

1 Lb Weyermann CaraFoam

New Hop Schedule (Emulating DAS Beer 4)
THE HOPS:
1 oz Magnum (14.1% AA) - 60 min (18.5 IBU)
2 oz Hallertauer Mittelfrüh (3.6% AA) - 30 min (5.3 IBU)
2.5 oz Tettnang (4.0% AA) - 20 min (4.5 IBU)
2.5 oz Hallertauer Mittelfrüh (3.6% AA) - 5 min (2.2 IBU)
3 oz Tettnang (4.0% AA) - 5 min (2.9 IBU)
2.5 oz  Tettnang (4.0% AA) - 0 min
1.5 oz Hallertauer Mittelfrüh (3.6% AA) - 0 min

YEAST:
2206

WATER:
29 lbs grain = 10 gallons strike water needed.
4ml Lactic Acid in Mash, brah.

Additions:

Per 15 gal:

Gypsum: 10.5 grams

CaCl2: 1.5 grams

Epsom Salt: 5.25

Per 5 gal:

Gypsum: 3.5 grams

CaCl2: .5 grams

Epsom Salt: 1.75

	Calcium	Magnesium	Sodium	Sulfate	Bicorbonate	Chloride
Crawford	32	2	12	75	36	6
811	12	2	11	12	35	11

Brew day notes:

Strike Temperature - (It always spikes when the circulation starts; next time make strike temp 5 degrees below desired mash temp, and allow to rise. I added about one gallon of water to cool mash down, which may be the procedure to continue since that has happened the last few times with fine results.

Mash Temp - 146 

First Runnings - 7 gallons / 1.075

Total Boil - 19 gallons / 1.046

Post Boil 17 gal / 1.054

Dilution 1 - 18 gal / 1.049

Dilution 2 - 19 gal / 1.045

Dilution 3 - 

Fermentation Temps:

Lagered at 40 degrees starting 9/10/18

Fermentation:
Make graph from notes

Racked off yeast, lagering: 9/14

Taproom Menu

Menu:

DRAFT

Shruum: 6.5% ABV
Chanterelle Mushroom Belgian Ale

The Barrel's Bastard: Around 5% ABV
Unfiltered KellerBeir -- Cloudy is the new cool.

DECADE: 6.6% ABV
Barrel Aged Brown Ale

BOTTLES

The Central SKArootinizer: 5.7% ABV
Barrel Aged Brown Ale -- Sour with coconut notes

DAS TEX: (Between five and six, shit . . .)
Pale Wild Ale -- Nice and Tart -- Drink it.

Biere de Lorette: 6.2% ABV
Saison aged with oak and bacteria

Booze Hound: 7.6% ABV
Rye Barrel Aged Foreign Extra Stout

DAS Brett: 5.6% ABV
DAS Beer (Pils) with Brett

Dirty Blonde (2011) 4.7% ABV
Wheat beer aged with oak and bacteria

The Old Over/Under: 10.5% ABV
Strong Burton Ale aged with Brett. A peculiar beer; wine-like

Peachy Cool Arrow 6% ABV
DAS TEX with peaches

Rudy Lycanthrope: 6.5% ABV
Red Wheat Beer Wood Aged with bacteria

Temptation Toad (2013) 5% ABV
Red Session Ale aged on oak and Russian River dregs

Texas Monkey Killer: 6% ABV
Brown Ale fermented with TEX with dates -- Puckeringly sour with dark fruit complexity

Whiskey Sour: 5.6% ABV
Barrel Aged Wheat / Oat / Barley Beer  - Lemony sourness with residual whiskey flavor