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Old 04-17-2011, 01:30 PM   #11
diatonic
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Brewing this today. My first schwarzbier!

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Old 06-19-2011, 08:05 PM   #12
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Big thanks to BarleyWater for this recipe. I brewed this on 4/17/2011. I had to substitute Carafa Special II for the Carafa III, and I accidentally used 2 oz of black barley instead of 4 oz of roasted barley. (after discovering I got black barley instead of roasted barley I pulled it back.

Anyhow this beer won Gold in 4C, and went on to win Best In Show at the 2011 All Idaho Hausbrau Battle!

Great beer!

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1° - Simple Cider (2/15/2014)
2° - Nuthin
Aging in a wine barrel - En Perpetuum—Solera (1/23/2011)
Kegs - May the Schwarz-Bier with you (2/9/2014) — Cream of Three Crops Cream Ale (2/15/2014) — Test Depth American Stout (8/29/2013), Big Red Imperial Red IPA (1/19/2014), Ed Wort's Apfelwein (late 2012)

My brew rig is pretty much done :)
You should follow me on Twitter - My Brew Logs

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Old 08-20-2011, 01:45 AM   #13
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I did this one a while back, and I can remember doing a side-by-side with Sam Adams Black Lager. Although I could tell the difference side-by-side, I would not have been able to identify either on its own. The difference I did taste was really small; if I had tried to clone that, it would probably taste like this.

Nice job, BarleyWater. Still one of my favorites!

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Old 12-11-2011, 12:42 PM   #14
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Barleywater,
I have never brewed a lager and thought this would be a great one to start with. Do the times you listed for fermentation (the 15 & 25 days) include all the time, or was there additional time for lagering?

Thanks!

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Old 12-21-2011, 12:27 PM   #15
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Barleywater,

Last night I took a sample of my attempt at your recipe after three weeks of fermentation. THANK YOU!!! This tastes amazing. What a great recipe. I can't wait (but have to) for it to lager so I can start drinking it. How long do you typically lager it for? Thanks again!!!!!

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Old 01-10-2012, 08:05 PM   #16
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I'm thinking about brewing this sometime this year so it's ready for my Oktoberfest party in Sept/Oct. Does anyone who's made this have any more comments on it or have pics. I'd love to see how dark it is in real life. Thanks. Happy brewing everyone!

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Old 01-24-2012, 03:43 AM   #17
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im new to the world of lagering. did you lager for any additional time or was the 25 days at 40 enough?

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Old 02-08-2012, 12:58 AM   #18
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I did a similar partial mash version of this recipe with the BIAB method on my stove top. I mashed 5 lbs of grain at 150 for 60 min in 2 gal H2O (roughly 1.5qt/lb) and sparged with about 1/2 gal H2O at 170, then added another 1.5 gal for a preboil vol of 4.25gal. Post boil vol was 3.9 and I topped up to 5 gal in the fermenter. Anyway, here's the recipe:

Amt Name Type # %/IBU
2 lbs Munich Malt (9.0 SRM) Grain 1 25.0 %
1 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2 12.5 %
12.0 oz Carafa I (337.0 SRM) Grain 3 9.4 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 6.3 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 3.1 %
4.0 oz Chocolate Malt (450.0 SRM) Grain 6 3.1 %
4.0 oz Roasted Barley (300.0 SRM) Grain 7 3.1 %
3 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 8 37.5 %
2.00 oz Hallertauer [4.00 %] - Boil 60.0 min Hop 9 21.3 IBUs
1.00 oz Hallertauer [4.00 %] - Boil 20.0 min Hop 10 6.4 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 11 -
0.50 oz Hallertauer [4.00 %] - Boil 1.0 min Hop 12 0.2 IBUs
1.0 pkg German Ale/Kolsch (White Labs #WLP029)

The WLP029 was washed from a batch of Kolsch that I brewed on New Years. I used a 2L starter to make sure I had enough viable yeast. I fermented at 64*F (beer temp) with an ambient temp of about 59-62*F. I saw 3-4 days of vigorous fermentation and now it has leveled off, with the beer temp matching the ambient temp almost perfectly. I will probably move it to a warmer area of my house (around 66-68*F) for a few days to allow the yeast to clean up, rack to a secondary and then lager in my garage for a month or so at 35-40*F. The color was perfect, almost as dark as a porter, but the mouthfeel was much lighter. It definitely has a lager smell to it, but I haven't taste-tested it yet.

I will make sure to come back to this thread and update on the progress and outcome of this batch in case anyone else is interested in making my partial mash version. Happy brewing to all!

EDIT: I'll also try to take a picture the next time I take a sample so we can get an idea of the color of this brew.

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Old 02-08-2012, 03:29 AM   #19
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Quote:
Originally Posted by ArizonaDB
EDIT: I'll also try to take a picture the next time I take a sample so we can get an idea of the color of this brew.
Please do! Sounds good...
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Old 02-11-2012, 01:29 PM   #20
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I saw that it had to be fermented at 50 degrees but my beer smith said 67? Help?

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