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Old 09-23-2009, 01:39 AM   #111
claphamsa
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thus spake clapathustra!
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Old 09-24-2009, 03:14 AM   #112
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Quote:
Originally Posted by wscott823 View Post
I'm leaning a little heavier towards Schwarzbier. Jen's been itching for something like Sam Adams Black Lager.

Whichever we end up doing I'll probably make the other style on my own soon after.
Hey man, if your still interested in the schwartz, BYO answered a clone request I sent in over 2 years ago for my favorite of all schwartzbiers in this months magazine. Here is the scaled up recipe:

Code:
Black Radish Clone

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-B  European Dark Lager, Schwarzbier

Min OG:  1.044   Max OG:  1.054
Min IBU:    25   Max IBU:    35
Min Clr:    20   Max Clr:    40  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):        12.00    Wort Size (Gal):   12.00
Total Grain (Lbs):       21.06
Anticipated OG:          1.049    Plato:             12.25
Anticipated SRM:          23.7
Anticipated IBU:          34.0
Brewhouse Efficiency:       75 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:   14.12    Gal
Pre-Boil Gravity:      1.042    SG          10.48  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 74.1    15.60 lbs. Pilsener                      Germany        1.038      2
 19.8     4.16 lbs. Munich Malt                   Germany        1.037      8
  6.2     1.30 lbs. Chocolate Malt                Great Britain  1.034    475

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  2.40 oz.    Mt. Hood                          Whole    6.50  29.1  60 min.
  1.20 oz.    Mt. Hood                          Whole    6.50   4.9  20 min.


Yeast
-----

White Labs WLP830 German Lager


Notes
-----
Mash in with 7G at 172* to rest at 154*
Rest 60 Min
Sparge  to collect pre-boil amount
They have a fantastic article on how to build a portable pump too. I hear the author of the article is super dreamy.

 
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Old 09-24-2009, 12:44 PM   #113
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Have you ever had stewarts schwartz? It's the only one I have ever had but it is damn good.
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Old 09-24-2009, 12:51 PM   #114
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No, never had the pleasure. I do not think I have ever had a lager there.

Everything I have had there has been way above average though.

 
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Old 09-24-2009, 02:01 PM   #115
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Kostritzer makes a fabulous swartzbeer!
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Old 09-24-2009, 02:02 PM   #116
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hahaha I like your AV ryan.
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Old 09-24-2009, 02:35 PM   #117
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Quote:
Originally Posted by claphamsa View Post
Kostritzer makes a fabulous swartzbeer!
Crap, never had that one either. I only think I have had the Black Radish, Sam Adams, and Mönchshof.

Quote:
Originally Posted by dataz722
hahaha I like your AV ryan.
Thanks, I figured it should be worked in somehow.

 
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Old 09-30-2009, 09:08 PM   #118
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Quote:
Originally Posted by Ryan_PA View Post
Hey man, if your still interested in the schwartz, BYO answered a clone request I sent in over 2 years ago for my favorite of all schwartzbiers in this months magazine.
Munich, chocolate, Mt hood. Sounds like a winner to me. For what will probably be my first lager, I'm really not too picky about the recipe.

BTW: That avatar is gonna have so many sayin WTF!?
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Old 09-30-2009, 09:17 PM   #119
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I really wish my subscription to BYO would start coming soon.
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Make Your Own Belgian Candi Syrup

 
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Old 10-01-2009, 12:10 AM   #120
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Quote:
Originally Posted by wscott823 View Post
I really wish my subscription to BYO would start coming soon.
Well, if you get the current edition pay attention to the super sexy contributor you may know.

 
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