Looking for feedback on Black Lager recipe

[eddieb33]

So I'm looking to make an american-style black lager for the fall, something dark and rich, a little hopped up, but overall smooth and drinkable, not too roasty. This is what I have so far. Any feedback would be greatly appreciated. I'm mostly concerned about getting the fermentables right.

5 gallon batch
3 lb Dry Malt Extract - Munich
3 lb Dry Malt Extract - Pilsen
0.75 lb German - Carafa III
0.5 lb American - Caramel / Crystal 60L
0.25 lb American - Black Malt
0.25 lb American - Chocolate

0.5 oz Nugget 60 min
0.25 oz Nugget 30 min
0.75 oz Liberty 10 min
1 oz Nugget 5 min
1 oz Liberty 5 min
1 oz Cascade 7 days

OG:1.054
White Labs American lager yeast WLP840

 

[solavirtus]

Looks interesting. I would be careful with the black malt. 0.25 lb isn't that much, but it has a pretty acrid/burnt roastiness that doesn't necessarily imply "smooth". Maybe ditch the black malt and up the chocolate to compensate? I'd consider trying to get a lower lovibond chocolate as well.

 

[CaribouBrewmasters]

I would ditch both the black and chocolate and maybe bump up the carafa a bit. I find carafa II is reaaaaly nice. Hops look good. Though, would use Hallertauer instead of liberty. And maybe either magnum or northern brewer instead of nugget. Though I do like nugget. I think it might be a bit catty for a lager. I'd go with more earthy, spicy, herbal noble hops.