We brewed up a Rye Maibock tonight, 26.5 lbs of grain and 6oz of Sterling hops. The most grain we have mashed to date. During the dough-in I inhaled a large amount of malt dust, aka Malt Lung. We also had a fairly stuck sparge likely due to the weight and mushiness of the grain. The beer had a beautiful milky carmel color and spicy/peppery/bready aroma. We just barely missed our estimated OG and clocked in at 1.059. Pitched some starters Kris had made from Wyeast's seasonal Hella Bock strain. This is our second lager, the first (Biers Of War) was a great success. With any luck well be sipping this one back around March. Calling it: Hella Malt Lung

-bake