4C SchwarzBier - is that a pils in my stout?

I like things that are surprising and a little bit different than expected. This is a good example of that, a good schwarzbier is basically a dark pilsner. Its certainly dark, hopefully its also delicious.

Schwarzbier (4C)
Based on the Köstritzer clone from "Brewing Classic Styles" Zainasheff and Palmer with a little inspiration from a recipe from the Weyermann site.

Info:

• Brewer: Ryan
• Mash: 1-step Decoction plus some hot water stepped raises
  
• Date: 1/18/2008
• Size: 5 gallon post-boil
  

Grain Bill:

• 8.0lb weyerman pilsner malt
  
• 2.0lb Munich
• 8 oz dextrin
  
• 8 oz carafa II (added after decoction)
  

Yeast:

• Wyeast 2007 - Pilsen Lager™ This was some yeast Chris had saved over for me from his pilsner batch
• Starter (or maybe a booster since it was already a pretty nice yeast cake) made on previous day with light DME

The Mash:

• Set Carafa aside for now
  
• Dough in with 1 quart per pound of 98F water to 95
• rest 15 minutes
• add 150F to 126F (roughly 1/2 quart per pound)
• rest 20 minutes
• Decoction
• removed 6.5 quarts of thick part of mash, raised to 156 over 15 minutes
• rest decoction 15 minutes
• raise to 167 over 15 minutes
• rest 15 minutes
• bring to boil over 15 minutes
• add carafa II to main mash, this was left out of the mash before the decoction to try and keep a clean flavor profile (less roast) but added after to the main mash so we can get all the color.
  
• boil for 20 minutes
• return decoction to main mash, only hit 140
• rested at 140 for 25 minutes (only had one burner today so I'm heating water right now)
• added 190F water to 150F
  
• rest 20 minutes
• add 190 water to 167F rest 20 minutes
• sparge with 180 F water

The Boil (90 minutes):

• 30 minutes naked boil
• 1.5 oz Mt Hood (4.1aau) @ 60 (21 BUs)
  
• 0.75 oz Mt Hood (4.1aau) @ 15 (6.5 BUs)
  
• total 26-27 BUs

The Pitch:

• OG: 1.054 (a smidge high for style, but not crazily so)
  
• Pitched yeast