Alternative to Capitalism

Micro Homebrew:

• • • 
      
• Rahr Pale Ale Malt (3°L) — ?
  
• Munich Type 2 8-12°L (Weyermann) — ?
  
• Weyermann Vienna (2.8- 3.9°L) — ?
  
• Caramel 60°L (Breiss) — 2.40
  
  
• Hallertau Mittlefruh (1 oz) 2.95
  
  
• Wyeast 1007 — ?
  
  
• • • 
      
      90 min boil — for deepening color.
      Note: switched to Rahr base malt because Skagit malts are typically low in protein. Need at least 12%, which Rahr has, according to the book. Same for the Munich and Vienna, the switched malts both are cited at. 8-12% protein.
      
      Note: using direct kettle heat for raising the mash temp and mashing in the boil kettle. This will be more difficult to manage than for the smaller half batches but still seems the simplest way to accomplish the step mash with my equipment.
      
      
• • -
    
    Ferment at 55F for 14 days. Transfer to secondary.
    Lager at 40F for 6 weeks.
    
    
• • • 
      
      First batch used 0.25 and 0.5 for the 10min and 0 additions.
      
      Second batch I'm doubling the late additions. I'm also adding .5 tsp calcium chloride. Also, I'm planning to ferment in the storage area. I noticed that the temp of the cleaning water is holding around 58-59 degrees and I think it would be a great opportunity to get another batch of Alt going without having to take up the fermentation chamber.