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RCCOLA · 04-23-2010, 06:40 PM

Here's some inspiration. Mmm, creamy and chocolatey.

Chrispy · 04-25-2010, 11:18 AM

You could also try for a kolsch ale, obviously not a lager but you could ferment at ale temps then lager it out and pretend it's a lager

jangelj · 05-10-2010, 05:28 PM

Quote:

Originally Posted by RCCOLA

This is similar to a schwartzbeir I brewed all grain, which came out delicious.
I used about 3.5lbs of munich in mine though, and would reccomend you buy and use some munich extract(2.5-lbs. if you can get it) in place of 2.5lbs of DME. It will be good w/o the munich, but--hell everything is better with munich in it. Not sure of your boil volumes so I didn't calc. the weight of the hops. I have to brew this again--wife says it tastes like her chocolate silk coffee.

LB OZ Malt or Fermentable ppg °L

81% 6 lbs. Light Dry Extract (or 4lbs DME, 2.5lbs munich extract)

10% 12oz. Caramel/Crystal Malt - 60L

5% 6oz. Chocolate Malt (US)

3% 4oz. Black (Patent) Malt (I used carafa II)

22 IBUs fuggles @ 60mins. (I used hallertau)

Yeast- 2 pkgs. W-34/70 dry or wlp 830 pitched and fermented @ 50F. 6qt.(3X3 stepped) starter for liquid yeast.
Lager 4 weeks @ 36F

Bottle w/ 1/2 cup table sugar priming mix.
Batch size: 5.5 gallons (to account for trub loss)

I am going to brew this this weekend. I am going to use this recipe. couple questions, first why no late addition hops?
Also, I won't be able to get any Munich, but is there anything I can add to this recipe that I can get at a grocery store? Maybe brown rice syrup? Honey?

RCCOLA · 05-10-2010, 07:32 PM

No late hops b/c this beer just doesn't need them. It's all about chocolate/coffee flavors.
W/O using munich, I would bump up the C-60 to 1.25lbs. I would not add anything else--especially sugar or honey. Either one of those will dry it out.

Wait till you smell this during the boil. Amazing!

jangelj · 05-11-2010, 04:52 PM

Quote:

Originally Posted by RCCOLA

No late hops b/c this beer just doesn't need them. It's all about chocolate/coffee flavors.
W/O using munich, I would bump up the C-60 to 1.25lbs. I would not add anything else--especially sugar or honey. Either one of those will dry it out.

Wait till you smell this during the boil. Amazing!

now that i think about it, this is very, very similiar to the stout kit from morebeer. very similiar, except for the yeast/fermentation process.

RCCOLA · 05-11-2010, 05:24 PM

Quote:

Originally Posted by jangelj

now that i think about it, this is very, very similiar to the stout kit from morebeer. very similiar, except for the yeast/fermentation process.

It's doesn't have that burnt bite of stout. Think of a mild porter with no esters from fermentation. Reference SA black Lager or Kostritzer Schwartzbier.

jangelj · 05-11-2010, 11:43 PM

Quote:

Originally Posted by RCCOLA

It's doesn't have that burnt bite of stout. Think of a mild porter with no esters from fermentation. Reference SA black Lager or Kostritzer Schwartzbier.

Man,you're making me drool. Sounds fantastic. Here is the stout I made that is very similiar...http://morebeer.com/view_product/18342//Stout-_Extract

Mods, if it is not OK to put this link, please delete, and sorry.

this kit has 1 lb crystal, 8 oz black roasted, 4 oz black patent and 4 oz chocolate. 1 oz glacier at 60, 1 oz cascade at 1 minute. it was actually very good, but took a few weeks after I kegged it to really come together.

BTW, what is the difference between balck patent and black roasted?

RCCOLA · 05-12-2010, 12:25 AM

Roasted barley gives stout it's acrid "bite"

For schwartzbier you should actually use Carafa, b/c it's milder than black patent, but at the small amount you are going to use, I don't think it'll matter too much.

**944play** · 05-12-2010, 12:47 AM

Quote:

Originally Posted by jangelj

BTW, what is the difference between balck patent and black roasted?

Patent has been malted before roasting. BRB is raw barley before it's roasted. There are some striking flavor differences. BRB is what makes a stout a stout and Patent is what makes a porter a porter (broadly speaking).

jangelj · 05-15-2010, 06:08 PM

Quote:

Originally Posted by RCCOLA

This is similar to a schwartzbeir I brewed all grain, which came out delicious.
I used about 3.5lbs of munich in mine though, and would reccomend you buy and use some munich extract(2.5-lbs. if you can get it) in place of 2.5lbs of DME. It will be good w/o the munich, but--hell everything is better with munich in it. Not sure of your boil volumes so I didn't calc. the weight of the hops. I have to brew this again--wife says it tastes like her chocolate silk coffee.

LB OZ Malt or Fermentable ppg °L

81% 6 lbs. Light Dry Extract (or 4lbs DME, 2.5lbs munich extract)

10% 12oz. Caramel/Crystal Malt - 60L

5% 6oz. Chocolate Malt (US)

3% 4oz. Black (Patent) Malt (I used carafa II)

22 IBUs fuggles @ 60mins. (I used hallertau)

Yeast- 2 pkgs. W-34/70 dry or wlp 830 pitched and fermented @ 50F. 6qt.(3X3 stepped) starter for liquid yeast.
Lager 4 weeks @ 36F

Bottle w/ 1/2 cup table sugar priming mix.
Batch size: 5.5 gallons (to account for trub loss)

OK, brewed this today. accidentally used 1.5 lb of crystal 50-60L. used 1.75 oz fuggles at 60 and .25 at 5 min (couldn't resist). sorry. Also didn't have any wlp830, used wlp800. it's in the fridge at 58 deg. will lower to 50 tomorrow. pitched at ~65F. SG was 1.050

BTW, you long at 50F will this take to ferment (more or less). 4 weeks, 5 weeks?

thanks!