- Recipe Type
- All Grain
- Yeast
- SafLager W-34/70
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.050
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 90
- IBU
- 28
- Color
- 18
- Primary Fermentation (# of Days & Temp)
- 21
- Tasting Notes
- Light roastiness, slight caramel sweetness, but finishes dry.
I originally intended this beer to be a schwarzbier, but after disagreeing with some judging feedback that suggested that it might be better as a Munich Dunkel I decided to look for other options. The BJCP guidelines for Czech Dark Lager lined up with what I tasted in my glass, so I entered it as such, and lo and behold, it won me a Best of Show at the 2016 Dominion Cup in Richmond, VA.
6 gallons, 74% efficiency, IBUs using Tinseth formula
6 lb Weyermann Munich II
4 lb Weyermann Floor-Malted Pilsner
8 oz Weyermann CaraMunich II (63°L)
5 oz Weyermann Carafa III Special
1 oz Perle (7.5% AA, pellets) - 70 minutes
0.5 oz Hersbrucker (2.0% AA, pellets) - 20 minutes
0.5 oz Hersbrucker - flame-out
1 Whirlfloc tablet
2 packs Fermentis SafLager W-34/70, rehydrated
Mash:
122°F for 15 minutes
154°F for 90 minutes (could probably reduce that)
170°F for 15 minutes
Boil: 90 minutes
Fermentation:
52°F for 2 weeks, slowly ramping up to about 65 for a few more days.
Lager for 2-4 weeks until smooth, clear, and ready to go.
6 gallons, 74% efficiency, IBUs using Tinseth formula
6 lb Weyermann Munich II
4 lb Weyermann Floor-Malted Pilsner
8 oz Weyermann CaraMunich II (63°L)
5 oz Weyermann Carafa III Special
1 oz Perle (7.5% AA, pellets) - 70 minutes
0.5 oz Hersbrucker (2.0% AA, pellets) - 20 minutes
0.5 oz Hersbrucker - flame-out
1 Whirlfloc tablet
2 packs Fermentis SafLager W-34/70, rehydrated
Mash:
122°F for 15 minutes
154°F for 90 minutes (could probably reduce that)
170°F for 15 minutes
Boil: 90 minutes
Fermentation:
52°F for 2 weeks, slowly ramping up to about 65 for a few more days.
Lager for 2-4 weeks until smooth, clear, and ready to go.