diatonic

Recipes 

__________________
.:diatonic:.

1° - Ed Wort's Apfelwien (2/28/2010) — Chico Pale Ale (7/15/2011) — Atomic IPA (7/27/2011)
2° - Nuthin
Aging in a wine barrel - En Perpetuum—Solera (1/23/2011) - Club Barleywine (4/23/2011)
Kegs - Dirty Hippie Hefe (5/7/2011) — Cream of Three Crops Cream Ale (7/12/2011)

My new rig is pretty much done :)
You should follow me on Twitter - My Brew Logs - My PM box is always full, email me instead at chris@webboise.com. 123 gallons in 2011

diatonic

Recipes 

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!

__________________
.:diatonic:.

1° - Ed Wort's Apfelwien (2/28/2010) — Chico Pale Ale (7/15/2011) — Atomic IPA (7/27/2011)
2° - Nuthin
Aging in a wine barrel - En Perpetuum—Solera (1/23/2011) - Club Barleywine (4/23/2011)
Kegs - Dirty Hippie Hefe (5/7/2011) — Cream of Three Crops Cream Ale (7/12/2011)

My new rig is pretty much done :)
You should follow me on Twitter - My Brew Logs - My PM box is always full, email me instead at chris@webboise.com. 123 gallons in 2011

Hegh

Recipes 

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!

__________________
Triple Cat Brewery

Primary: AHS Oktoberfest, Orfy's English Mild
On Tap: EdWort's Apfelwein, NB's Oatmeal Stout, NB's Spiced Winter Ale, Fuller's London Porter Clone, Yooper's Fizzy Yellow Beer, KingBrianI's Caramel Amber

"Bravery is not a function of fire power." ~J.C. Denton

slatebrew

Recipes 

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!

J8D

Recipes 

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!!!!!

__________________
J8D

I will rule this land with a rubber fist!!!
---------------------------------------------
Stout Faucet: Robbington's Pub Ale
Faucet 1: May the Schwartzier with you
Faucet 2: One Man Enter Two Men Leave IPA
Faucet 3: Empty
Satellite Faucet: Amber Ale
Primary 1: Hairy Palm Begian Ale
Primary 2: Boars Head Pale Ale
Dry Hopping: Red Rabbit

Upcoming Brews: Maibock, Scottish Ale

ArizonaDB

Recipes 

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!

nootay

Recipes 

im new to the world of lagering. did you lager for any additional time or was the 25 days at 40 enough?

__________________
Primary 1: December Pale Ale
Primary 2: Cascade BPA
Primary 3: Milk Stout
Keg 1: Pliny Clone
Keg 2: Cascade Pale Ale
Keg 3 (lagering): Schwarzbier
On deck: Pilsner, IPA
CO2 Carbonation chart
Mash Calculator
Pitching Calculator
Cloverhill Brewery

ArizonaDB

Recipes 

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.

seatbelt123

Recipes 

Please do! Sounds good...

Hairbomb

Recipes 

I saw that it had to be fermented at 50 degrees but my beer smith said 67? Help?