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Old 12-01-2012, 03:31 AM   #11
tonyc318
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Dec 2011
Astoria, Oregon
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Will do!



 
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Old 12-01-2012, 06:58 AM   #12
tonyc318
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Dec 2011
Astoria, Oregon
Posts: 608
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Tim, I see you're in Portland. Ever make it down to Astoria? Ever do, hit me up. Come try a brew



 
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Old 12-02-2012, 04:49 AM   #13
TimBrewz
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Feb 2008
Portland, OR
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Cool, I have been meaning to head out there and visit Ft. George and Astoria Brewing. Will let you know!

 
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Old 12-18-2012, 04:26 AM   #14
tonyc318
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Dec 2011
Astoria, Oregon
Posts: 608
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Hey Tim, I've taken gravity readings and sampled my off version. You're right about it being sweet. Looks like its finishing at 1.016 too. I like the roast character, it's not harsh. There is some chocolate notes coming through too. I went ahead and threw in an ounce of cascade to dry hop just for the heck of it, so that really takes me off style now! Still think it will be tasty for whatever it is.

Will try your suggestions next go around! Cheers.

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Old 12-19-2012, 08:27 PM   #15
rwagner23
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Aug 2009
Frederick, MD
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When you say a late addition to the Carafa II what do you mean by this? It doesn't get mashed with the rest of the grains?
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Old 12-21-2012, 06:42 AM   #16
TimBrewz
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Feb 2008
Portland, OR
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Quote:
Originally Posted by rwagner23 View Post
When you say a late addition to the Carafa II what do you mean by this? It doesn't get mashed with the rest of the grains?
This means that you add the dark grains in the last 10 minutes of the mash.
These grains do not need to be mashed, only steeped to release color and flavor. The idea is that by having them in the mash tun for just enough time to extract color and flavor, you do not extract much of the roasty/burnt character that you get from having them in the tun for the full mash.

 
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Old 01-17-2013, 01:09 PM   #17
tonyc318
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Dec 2011
Astoria, Oregon
Posts: 608
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Tim, so my not so schwarzbier ale turned out pretty tasty. The Notty and the dry hopped cascades bring a bit of a fruit/ citrus note that plays surprisingly well with the smooth roast notes of the carafa 3. The nose is more roast driven with hints of cake and caramel. My OG was 1.047 and it came in around 4%. Very light bodied and easy drinking. I have let a few people try it and they freak out when they see this jet black beer. Then they drink it and are shocked at how easy drinking it is.

Next time I will try something closer to style. Thanks again for the dialogue and this post! Cheers!

 
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Old 01-22-2013, 01:30 AM   #18
2xbrewing
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Jan 2013
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I was looking at making a schwarzbier but didnt realize it was a lager type beer. I bought all the grain already but want to switch the yeast to make it an ale where i can ferment room temperature. Please give me sugeations im very new at brewing.

 
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Old 01-22-2013, 01:31 AM   #19
climateboy
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Sep 2008
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Hey all--I'm in the middle of making my first schwarzbier--wort boiling now--and my gravity reading puts post-boil gravity at 1.062, which will result in a fermented ABV of about 6.8%.

The recipe called for hitting 1.055, but in adjusting for color (I wanted it darker), I forgot to track the gravity in Beersmith.

So, is this too strong for a Schwarzbier? I'm not going for a competition, but I want something that will still be smooth and not hit you over the head. Should I dilute? How to do that without affecting taste? Or leave as is?


Thanks,

CB
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Old 01-22-2013, 01:40 AM   #20
TimBrewz
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Feb 2008
Portland, OR
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Quote:
Originally Posted by climateboy
Hey all--I'm in the middle of making my first schwarzbier--wort boiling now--and my gravity reading puts post-boil gravity at 1.062, which will result in a fermented ABV of about 6.8%.

The recipe called for hitting 1.055, but in adjusting for color (I wanted it darker), I forgot to track the gravity in Beersmith.

So, is this too strong for a Schwarzbier? I'm not going for a competition, but I want something that will still be smooth and not hit you over the head. Should I dilute? How to do that without affecting taste? Or leave as is?

Thanks,

CB
I'd add a half gallon water or so at about 15 mins and check gravity. Try to get closer to the 1.055 zone.

If using ale yeast go with American ale or kolsch keep it in the low 60s



 
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