Schwarzbier Recipe

Drew guilted me into including my recipe for yesterday's brewing festivities.  It's been tweeked a little bit fro mthe last time I brewed it, we'll see how it tastes.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Schwartzbier
Brewer: Matt Bourbeau
Asst Brewer: Paul Resendi
Style: Schwarzbier (Black Beer)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 11.00 gal     
Boil Size: 14.72 gal
Estimated OG: 1.054 SG
Estimated Color: 26.1 SRM
Estimated IBU: 26.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
12.00 lb      Pilsner (Weyermann) (1.7 SRM)             Grain        56.47 %      
5.00 lb       Munich II (Weyermann) (8.5 SRM)           Grain        23.53 %      
1.00 lb       Caramunich I (Weyermann) (51.0 SRM)       Grain        4.71 %       
1.00 lb       Caramunich II (Weyermann) (63.0 SRM)      Grain        4.71 %       
1.00 lb       Melanoidin (Weyermann) (30.0 SRM)         Grain        4.71 %       
0.50 lb       Carafa II (Weyermann) (415.0 SRM)         Grain        2.35 %       
0.50 lb       Chocolate Malt (450.0 SRM)                Grain        2.35 %       
0.25 lb       Roasted Barley (300.0 SRM)                Grain        1.18 %       
1.50 oz       Pearle [8.20 %]  (75 min)                 Hops         21.6 IBU     
2.00 oz       Crystal [3.50 %]  (15 min)                Hops         5.2 IBU      
2.00 items    Whirlfloc Tablet (Boil 15.0 min)          Misc                      
3.00 tsp      Chalk (Boil 75.0 min)                     Misc                      
1 gallon starter   German Bock Lager (White Labs #WLP833)               

Mash Schedule: My Mash
Total Grain Weight: 21.25 lb
----------------------------
My Mash
Step Time     Name               Description                         Step Temp    
20 min        Step               Add 31.88 qt of water at 128.1 F    122.0 F      
20 min        Step               Heat to 146.0 F over 10 min         146.0 F      
20 min        Step               Heat to 156.0 F over 10 min         156.0 F      
10 min        Mash Out           Add 0.00 qt of water at 168.0 F     168.0 F      

Notes:
------
Melanoidan, Carafa, Chocolate, Roasted Barley, and Crystals double crushed in shop mill.  Chalk added to first runnings.
Session went smoothly.  Ambient water got wort down to ~80 °F.  Chilled carboys in ice water to 50 °F prior to pitching