Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Dark Lager > All-Grain - Schwarzbier (based on BCS), took 3rd

Reply
 
LinkBack Thread Tools Display Modes
Old 03-25-2009, 01:37 PM   #1
nathan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: NC
Posts: 958
Liked 4 Times on 4 Posts

Default All-Grain - Schwarzbier (based on BCS), took 3rd

Recipe Type: All Grain
Yeast: SafLager 2-23
Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.057
Final Gravity: 1.015
IBU: 24.7
Boiling Time (Minutes): 90
Color: 31.4
Primary Fermentation (# of Days & Temp): 14 @ 50F
Additional Fermentation: lager 4 weeks @ 32F in keg
Secondary Fermentation (# of Days & Temp): 7 @ 62F
Tasting Notes: smooooooooth

Scored 33

my grains, hops, and yeast came from AustinHomeBrew
Recipe started a while back based on the brewing classic styles

My water is somewhat hard, very slightly acidic, some iron.

6.0 # Munich
4.5 # Pilsner (german 2-row)
6 oz crystal 40
6 oz chocolate malt
4 oz black barley (500 srm)
4 oz carafa III

I did a double decoction:
infuse 4.41 gal at 157.2 to get first step of 148F for 60 minutes
with 30 minutes left, pull decoction 1, heat decoction 1 to 158F, let it rest for 10 minutes, then heat to a boil for remaining 15 minutes of Mash rest.
return decoction 1 slowly to main mash, until you get to 158F in main mash. Any remainder should be cooled to 158 then added in.
Immediately pull decoction 2 and bring it to boil during this 30 minute 158F mash rest.
return decoction 2, whole thing. You want 168F or higher ideally.

I batch sparged.

90 minute boil,
1.65 hallertauer 3.9% @ 60min
0.5 hallertauer 3.9% @ 20min
0.5 hallertauer 3.9% @ 0min

chill, whirlpool, siphon to carboy, aerate with aquarium pump through hepa filter off and on until reached 30 minutes of pumping time (letting foam subside as necessary and counting time to a total). Pitch dry yeast directly into fermenter, fermenter at about 68F by this time, and in lager freezer set to 50F with 1 degree differential, so it quickly is taken to 50F.

after 2 weeks or so, ramp up 1 degree every 12 hours to 62F and finish out a week.

Rack to keg, chill to 32F, store for 1 month, then enjoy.

I used the BierMuncher Bottle Filler to fill bottles from keg to send to competition.

__________________

______________________________________
beer.


Last edited by nathan; 04-02-2009 at 06:04 PM.
nathan is offline  
 
Reply With Quote Quick reply to this message
Old 03-25-2009, 02:51 PM   #2
conpewter
Feedback Score: 0 reviews
 
conpewter's Avatar
Recipes 
 
Join Date: Nov 2007
Location: East Dundee, Illinois
Posts: 5,088
Liked 35 Times on 31 Posts
Likes Given: 6

Default


Awesome, subscribed! (To remind me to brew it later). Is the Black Barley = Black Roasted Barley?

__________________

"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

conpewter is offline  
 
Reply With Quote Quick reply to this message
Old 03-25-2009, 05:40 PM   #3
nathan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: NC
Posts: 958
Liked 4 Times on 4 Posts

Default


yeah, and just a dang touch of it, too, or you'll taste it.

I've done one thing on a porter I wanted to darken, which was to sprinkle an ounce or two of it on top of the mash while vorlaufing and use that to help darken it up. I don't know that this keeps out any roasty flavor, but it at least does help darken things easily enough.

__________________

______________________________________
beer.

nathan is offline  
 
Reply With Quote Quick reply to this message
Old 03-25-2009, 05:47 PM   #4
conpewter
Feedback Score: 0 reviews
 
conpewter's Avatar
Recipes 
 
Join Date: Nov 2007
Location: East Dundee, Illinois
Posts: 5,088
Liked 35 Times on 31 Posts
Likes Given: 6

Default


Ok cool. I was just wondering why the black roasted barley instead of black patent. I am still learning about the different tastes/color each type of grain imparts.

__________________

"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

conpewter is offline  
 
Reply With Quote Quick reply to this message
Old 03-25-2009, 06:00 PM   #5
nathan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: NC
Posts: 958
Liked 4 Times on 4 Posts

Default


re-reading the descriptions of black roasted barley and black patent, I'm not 100% sure why I chose one over the other. The dryness rings a bell when picking online at Austin it's also in the description (I love dry beers), but I could also have possibly just had a brain-fart and picked one over the other. I think it may be difficult to tell them apart at 4oz per 5.5 gallon batch, though.

__________________

______________________________________
beer.

nathan is offline  
 
Reply With Quote Quick reply to this message
Old 03-25-2009, 06:02 PM   #6
nathan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: NC
Posts: 958
Liked 4 Times on 4 Posts

Default


btw, the jamil show podcast on schwarzbier is very interesting. I was looking for carafa special II and pale chocolate (de-husked) due to that, I believe, but ended up not finding them at austin and using regular chocolate and carafa III.
Some time when I can get what I originally want, I may have to try again and compare.

__________________

______________________________________
beer.

nathan is offline  
 
Reply With Quote Quick reply to this message
Old 04-02-2009, 06:04 PM   #7
nathan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: NC
Posts: 958
Liked 4 Times on 4 Posts

Default


I added the score (33), since I have received my judges sheets.

__________________

______________________________________
beer.

nathan is offline  
 
Reply With Quote Quick reply to this message
Old 02-08-2013, 04:33 AM   #8
TrustyOlJohnson
Feedback Score: 0 reviews
 
TrustyOlJohnson's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Champaign
Posts: 517
Liked 76 Times on 68 Posts

Default


Im about to brew a batch of this for my buddy who absolutely loves the new Guinness Bkack Lager. What yeast did you use in this brew?

__________________
TrustyOlJohnson is offline  
 
Reply With Quote Quick reply to this message
Old 08-07-2013, 04:13 AM   #9
TrustyOlJohnson
Feedback Score: 0 reviews
 
TrustyOlJohnson's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Champaign
Posts: 517
Liked 76 Times on 68 Posts

Default


I brewed it. It was one of my first two lagers. I used 34/70 for my yeast and this beer came out great! Just a few bottles left. Ive tasted it next to several black lagers, and this beat every one of em!!

__________________
TrustyOlJohnson is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoaked Schwarzbier brewbies Extract Brewing 2 06-17-2011 03:39 PM
Schwarzbier WBC All Grain & Partial Mash Brewing 4 09-19-2008 05:57 PM
Schwarzbier quickerNu Recipes/Ingredients 7 05-12-2008 09:30 PM
schwarzbier RICLARK General Beer Discussion 23 04-17-2008 04:30 AM
Schwarzbier feedthebear Commercial Brew Discussion 2 10-04-2006 03:32 PM