Stormin' Norman Schwarzbier
 

4.5# Munich
4.5# Vienna
1.0# Munich Dark
0.5# Carafa III
0.5# Caramunich

1 oz Perle 67 minutes
1 oz Perle 10 days dry hop

20 minutes @ 119
60 minutes @ 155
20 minutes @ 170 (decoction 8 litres to hit mashout temp)

This recipe is based on Northern Brewer's. Hit this one out of the park!

**Gold Medal, 2012 Cowtown Yeast Wranglers Homebrew Roundup (Calgary, Alberta)
**Gold Medal, 2012 Vanbrewer Awards (Vancouver, British Columbia)

Hard to tell from the picture, but the beer is exceptionally clear.

So you were the one to beat me out? I got Bronze for mine.
Next year will see a completely different recipe from me. I now have Carfa special ll
Muuuhhhaaaa

Congrats on the gold.

Looks good! Can you tell us about the yeast and fermentation temps/times? Also tasting notes? Thanks!

Check his first post with the recipe

LOL...I gotta stop posting recipes or at least medal tallies--I've been "outted!". Congrats on your medal as well! This one didn't get a medal in Lethbridge where dark lagers were combined with porters but some of my other beers did well. We'll see what the judges had to say plus hope for the best in Regina in a few weeks. I don't know that I have enough left for Edmonton, Victoria, Vancouver, and Montreal--must be time for a re-brew!

I'm about to brew a similar beer and was wondering what sort of water profile you used for this.

I think this one was brewed before I started doing water adjustments. So IIRC it was brewed with spring water.

One more quick question, was the 34/70 starter slurry from a previous batch or did you build from a single packet?

I'm obsessing a bit about trying to get an adequate pitch of lager yeast for a schwarzbier a friend requested for his wedding. Unfortunately the timeline means I'll be brewing when it's 100+ here, so pitching two packets of 34/70 sounds really appealing.

I can't believe I never noticed the mistake in this thread before, but there is no way I used a starter with W-34/70. I either used the equivalent liquid variety with a big starter chilled and decanted (as noted above) or 34/70 rehydrated. Looking at my brewing records I'm certain I used two packages of W-34/70 rehydrated. I think you are safe doing the same as per the manufacturer's product sheet (could be different from the instructions on the package), but you might need more if pitching very cool.

http://www.fermentis.com/fo/pdf/HB/EN/Saflager_W-3470_HB.pdf