Aryoung's (almost doppel) dunkel

[yeastforbrains]

Brewing this beer today, keeping separate from the original post.
My tap water is 11°C today, so will be able to chill wort sufficiently for lager fermentation.

I like simple, clean, malty, dark lagers myself. I would brew something dunkel inspired.

5.50kg Munich
0.25kg chocolate
35g Hersbrucker at 60
14g Hersbrucker at 20

Mash for 75 minutes at 65.5C
Ferment at 10C with S-23 or W lager.

Even if I'm not the winner, I'd be interested in some international bottle exchanges.

EDIT: Just noticed you only have 300g of chocolate malt. Toss it all in and use it up.

 

[yeastforbrains]

Measuring up grains

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[yeastforbrains]

Milling and heating mash water

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[yeastforbrains]

Since the process was pretty identical to that of the original post, I skip to the lager yeast part, having rehydrated two packs of saflager w34/70 in 2dl water at 20°C, I chilled (over 30 mins) the rehydration wessel to pitch temp at 12°C which is what the wort sits at.

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[yeastforbrains]

Reached my OG @ 1.065

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[yeastforbrains]

Fridge (fermentation chamber) temp currently at 9.6°C and climbing, thermostat set to trigger @ 10°C

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[yeastforbrains]

Oh, and a little added bonus, since I do 23 liter batches, and I only had enough lager yeast for 18 liters, I racked off 5 liters into a demi-john and pitched a 6 gram sachet of muntons yeast from a "nut brown" kit into it. Sitting at ambient18°C.

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[yeastforbrains]

Lagering is over, transferring to bottle bucket.
Will let this sit in 20°C (room temp) for 24 hours, then add sugar and safbrew F2 yeast solution before bottling.

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[yeastforbrains]

Hydrometer says FG= 1.014

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[aryoung1980]

Looking good. I've been meaning to brew a dark lager myself for the last few weeks. Work keeps getting in the way. Hopefully I'll get around to it this weekend

 

[yeastforbrains]

Bottleday

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[yeastforbrains]

Rehydrating the F2 and having a homebrew. The second Erlenmeyer hosts the bottling sugar solution I will pour over the yeast when rehydrated.

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[yeastforbrains]

Combined yeast and sugar solution goes into the bottling bucket, which is then given a good stir.

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[yeastforbrains]

And there it is, about 16 liters of dark and malty lager, finally bottled!

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[BigJack]

Loved reading this thread!

I'm curious how the gallon with the Munton's yeast turned out.

 

[yeastforbrains]

Loved reading this thread!

I'm curious how the gallon with the Munton's yeast turned out.

It turned out great, but somehow, it's all gone
That yeast was fairly Belgium-type-estery and the beer had some resemblance to a dubbel --> malty with juicy-fruity esters.

 

[yeastforbrains]

Too soon, but as usual, I couldn't resist. Cheers!

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[aryoung1980]

Looks good. How'd it taste?

 

[yeastforbrains]

Malty and chocolaty and quite sweet. Clean profile, but detect some alcohol and some faint acidic notes along with a very faint yeast fruitiness. It's my first lager, and allowed me to test my fridge thermostat and different process to what I'm used with. I.e. first time I ever added yeast during bottling. I think I will try a liquid strain for my next lager.

 

[aryoung1980]

If you can get your hands on it, White Labs 940 Mexican Lager is my favorite. I've used it for a Baltic Porter and an American Dark. Both of which medaled in a large competition. I just brewed a Maibock with it on Sunday. If that turns out well, I'll try a Bo Pils next. I think it will become my house lager strain of all goes well.