Dark Pilsner

[pnh2atl]

OK I like this beer I used to get in Zurich when I went there for work. Now I get to go to hot spots like Lagos and Mumbai where there is no good beer to be had. I emailed the brewery and asked if they might provide some direction for a home brewer but they said no. This is the beer

Carlsberg Group - Feldschlosschen Dunkle Perle

I've come to the conclusion through some help from here that this is a dark pilsner. How do I get a little color into it (12-14) and just a hint of a Munich Dunkel.

Thanks for the help.

Nick

 

[z987k]

an oz or so of black patent would turn it dark without adding any flavor.

 

[KYB]

Would Carafa III be better though? I've read it can be used for color without really adding flavor. It's used in some India Black Ales (Black IPAs) I've noticed.

 

[z987k]

they would both work about the same. They're both usually 525 L with carafa being de-bittered.

 

[Bsquared]

I did a dark lager a few years back, using black patent. It was good but the black patent imparted quite a bit of flavor I was not looking for. I'll have to look in my old note book, but I think I did not use more than 4oz's. So if you use it keep it to 1oz.

 

[pnh2atl]

We have tried two Munich Dunkels but while they were both very good they were not what we were looking for. This beer is a lot more crisp like a pilsner but the color is dark. I thought about taking a pils and a MD recipe and just making a hybrid but I think this is much closer to the pils. I'd be interested in what your old notes say Bsquared.

 

[menschmaschine]

I believe Sinamar might be what you're looking for.

 

[flyangler18]

I believe Sinamar might be what you're looking for.

I was going to suggest that myself! I believe it is actually made from Carafa debittered malt, if memory serves.

 

[niquejim]

I believe Sinamar might be what you're looking for.

I was going to suggest that myself! I believe it is actually made from Carafa debittered malt, if memory serves.

That would be my suggestion also

 

[Strngcheez]

I'd look up a schwarzbier recipe and adjust the carafa amounts to match your liking.

 

[Ryan_PA]

I was just going to suggest the schwartzbier too. I would not use any dark malt other than the dehusked carafa, roasted barley and black patent will both add roatiness. I would avoid both even at small amounts.

A schwartz is supposed to taste like a pils with the crispness and mouthfeel just with a darker appearence. I really enjoy them when they are done right.