wow, you killed the thread!
I was curious how Stefin's "bee beer" and mike's second rubbings beers turned out
stumbled into this, im in frederick.
im totally down for a 11/14.
Since I'm new to this type of thing, what is involved in a brew day? Does everyone brew something different? I am highly interested and need some brewing buddies.
Saluté.
i should have my marzen and/or pilsner done by then and definitly the ordinary bitter.
Plan on brewing IPA.
I do all-grain stuff right now. I do 5 gallon "normal" gravity stuff or 3-4 gallon high gravity stuff right now. Need to get a bigger mash-tun.
I only have equipment enough to do a 5 gallon batch of all grain, but I could do a P/M for a 10 gallon recipe although I don't currently have a boil pot big enough for that purpose. Somebody have an extra one I can borrow?
I make my own recipes currently and am not into clone recipes at the moment.
Why no hydrometers? I really like to keep meticulous records.
I'm down for a local brew session. Need a little heads up though.
baby jesus hates accuracy and repeatability!
One important note: bring like $5-10 for the pit beef sandwich guy. He doesn't brew but somehow he is the coolest guy there.
cuz he brings pit beef!
ill show your tomatoes some righteous fire!
I take it everyone is a sarcastic son of a *****? If so, you're my kind of people.
I have lots of tomatoes.
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.
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
Crap, never had that one either. I only think I have had the Black Radish, Sam Adams, and Mönchshof.Kostritzer makes a fabulous swartzbeer!
Thanks, I figured it should be worked in somehow.dataz722 said:hahaha I like your AV ryan.
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.
I really wish my subscription to BYO would start coming soon.
Enter your email address to join: