TacoGuthrie
Well-Known Member
I have taken Jamil's Dark is the Night Schwarzbier recipe and modified it to the ingredients I have and also my equipment.
The biggest change is that I don't have a lager yeast or a beer fridge/ freezer to lager this thing in. So because of that I turned to Nottingham and I plan to primary at 60-64 F. If, in the next week I can pick up a beer fridge I will lager/ cold crash it in there.
Only other change is the mash. Jamil has an infusion at 154. I am gonna try a a 'double infusion'. This is something I've never done before so I am blindly following Beer Smith's instructions.
I'd appreciate comments on the mash schedule and fermentation schedule with this lager/ ale.
Here is the recipe:
Recipe: Black Gumboot Ale
Brewer: CJO
Style: Schwarzbier (Black Beer)
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Estimated OG: 1.054 SG
Estimated Color: 26.7 SRM
Estimated IBU: 37.8 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
4.00 lb Munich Malt (9.0 SRM) Grain 39.22 %
4.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 39.22 %
1.00 lb Vienna Malt (3.5 SRM) Grain 9.80 %
0.40 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.92 %
0.40 lb Chocolate Malt (350.0 SRM) Grain 3.92 %
0.20 lb Carafa III (525.0 SRM) Grain 1.96 %
0.20 lb Roasted Barley (300.0 SRM) Grain 1.96 %
1.25 oz Hallertauer, New Zealand [7.50 %] (60 minHops 30.2 IBU
0.50 oz Hallertauer, New Zealand [7.50 %] (20 minHops 7.3 IBU
0.50 oz Liberty [4.30 %] (1 min) Hops 0.3 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 10.20 lb
----------------------------
Double Infusion, Light Body
Step Time Name Description Step Temp
30 min Protein Rest Add 9.18 qt of water at 132.1 F 122.0 F
30 min Saccrification Add 8.16 qt of water at 187.9 F 150.0 F
10 min Mash Out Add 8.16 qt of water at 210.3 F 168.0 F
The biggest change is that I don't have a lager yeast or a beer fridge/ freezer to lager this thing in. So because of that I turned to Nottingham and I plan to primary at 60-64 F. If, in the next week I can pick up a beer fridge I will lager/ cold crash it in there.
Only other change is the mash. Jamil has an infusion at 154. I am gonna try a a 'double infusion'. This is something I've never done before so I am blindly following Beer Smith's instructions.
I'd appreciate comments on the mash schedule and fermentation schedule with this lager/ ale.
Here is the recipe:
Recipe: Black Gumboot Ale
Brewer: CJO
Style: Schwarzbier (Black Beer)
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Estimated OG: 1.054 SG
Estimated Color: 26.7 SRM
Estimated IBU: 37.8 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
4.00 lb Munich Malt (9.0 SRM) Grain 39.22 %
4.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 39.22 %
1.00 lb Vienna Malt (3.5 SRM) Grain 9.80 %
0.40 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.92 %
0.40 lb Chocolate Malt (350.0 SRM) Grain 3.92 %
0.20 lb Carafa III (525.0 SRM) Grain 1.96 %
0.20 lb Roasted Barley (300.0 SRM) Grain 1.96 %
1.25 oz Hallertauer, New Zealand [7.50 %] (60 minHops 30.2 IBU
0.50 oz Hallertauer, New Zealand [7.50 %] (20 minHops 7.3 IBU
0.50 oz Liberty [4.30 %] (1 min) Hops 0.3 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 10.20 lb
----------------------------
Double Infusion, Light Body
Step Time Name Description Step Temp
30 min Protein Rest Add 9.18 qt of water at 132.1 F 122.0 F
30 min Saccrification Add 8.16 qt of water at 187.9 F 150.0 F
10 min Mash Out Add 8.16 qt of water at 210.3 F 168.0 F