Indoor BIAB

[BrewinBromanite]

Yeah, first time saving slurry actually... Considering using it in some complex malty hop bomb, but that would probably be about it. If I don't soon, I'll probably just pour down the drain.

 

[brew703]

Gavin,
When do you add your mineral and acid additions? Strike water or at the beginning of the mash?

 

[Gavin C]

Gavin,
When do you add your mineral and acid additions? Strike water or at the beginning of the mash?

All mineral and acid additions are added to the strike water.

If I'm using acidulated malt for pH adjustment it is of course added along with all the other grains at dough in.

All pH adjustments are preplanned. I make no intra-mash additions or adjustments.

 

[Gavin C]

Had a crack at a Schwarzbier almost two weeks ago. I'll keg it tomorrow.

Used a new lager strain. Munich Lager yeast from Wyeast.

Pitched it at 48°F


I was anxious to avoid any harshness from the roast grains and did not use enough. It came out a little more brown than black but is perhaps still to style in that regard. A few tweaks to the recipe are needed but tastes good at this point. (FG sample)



Grainbill


Water Profile


Mash (Full Volume, directly heated step mash)


Mash pH was as planned


I'm looking forward to sampling this and the Märzen I brewed on Labor Day soon.

 

[BrewinBromanite]

My FIL has been asking me to brew a schwarzbier for quite a while, and have never quite decided on a recipe. What do you think you'd tweak next go around? Add more chocolate or CIII special?

Edit: His point of reference is Shiner's version, which I'll say isn't half bad once in a while.

 

[RedlegEd]

Had a crack at a Schwartzbier almost two weeks ago. I'll keg it tomorrow.

Used a new lager strain. Munich Lager yeast from Wyeast.

Hi Gavin,
Which Munich Lager yeast, the 2308 or 2352 Munich Lager II? Please let me know how it turns out. I'm curious as I've tried W-34/70 (so-so), Imperial L17 Harvest (phenomenal in a Bock,) and Imperial L02 Fest (great in an Oktoberfest.) Unfortunately, Imperial Yeast is hard to come by in the Memphis area, so I was looking for a suitable replacement. My next up is a German Pilsner using S-189. Thanks, Ed

 

[TexasWine]

Had a crack at a Schwartzbier almost two weeks ago. I'll keg it tomorrow.

Used a new lager strain. Munich Lager yeast from Wyeast.

Pitched it at 48°F
View attachment 371908

I was anxious to avoid any harshness from the roast grains and did not use enough. It came out a little more brown than black but is perhaps still to style in that regard. A few tweaks to the recipe are needed but tastes good at this point. (FG sample)

View attachment 371907

Grainbill
View attachment 371903

Water Profile
View attachment 371906

Mash (Full Volume, directly heated step mash)
View attachment 371905

Mash pH was as planned
View attachment 371904

I'm looking forward to sampling this and the Märzen I brewed on Labor Day soon.

I think your color is spot on. Excerpt from the BJCP 2015 guidelines says...

Appearance
Medium to very dark brown in color, often with deep ruby to garnet highlights, yet almost never truly black. Very clear. Large, persistent, tan-colored head.

And, I could be mistaken here, but I don't think there's a T in Schwarzbier. Nit picking, I know, but figured you'd want someone to say something. Kind of like having your zipper down in public.

 

[Gavin C]

I think your color is spot on. Excerpt from the BJCP 2015 guidelines says...

Appearance
Medium to very dark brown in color, often with deep ruby to garnet highlights, yet almost never truly black. Very clear. Large, persistent, tan-colored head.

And, I could be mistaken here, but I don't think there's a T in Schwarzbier. Nit picking, I know, but figured you'd want someone to say something. Kind of like having your zipper down in public.

Hey TW

Thanks man. You are of course 100% right. That unwanted "t" does bother me. I'm quite the nit picker when it comes to my own stuff. I'll have to change it. Much appreciated.

On the guidelines. I think you're right again of course but I was shooting for a little darker. Maybe another 1-2 oz of carafa III next time.

BTW. Congrats on all your great success in the Lonestar circuit. Truly impressive haul of medals you got going. I struck out at the Limbo and have 3 beers entered in Dixie. Wish you every continued success (so long as you're not in my category in which case I wish you pestilence and failure. )

 

[Gavin C]

Hi Gavin,
Which Munich Lager yeast, the 2308 or 2352 Munich Lager II? Please let me know how it turns out. I'm curious as I've tried W-34/70 (so-so), Imperial L17 Harvest (phenomenal in a Bock,) and Imperial L02 Fest (great in an Oktoberfest.) Unfortunately, Imperial Yeast is hard to come by in the Memphis area, so I was looking for a suitable replacement. My next up is a German Pilsner using S-189. Thanks, Ed

I used the 2308

I'll let you know what my thoughts are. So far I'm happy. For a lager yeast it seemed to drop out of suspension very quickly and the attenuation levels were as planned. The manufacturers mentioned a need for a prolonged diacetyl rest with this strain.

While I'm not great at picking flavors out I could perceive no diacetyl in the nicely cleared FG sample. Time will tell. Hopefully I can enter some in a comp and get some useful feedback.

First time using this yeast.

 

[Gavin C]

My FIL has been asking me to brew a schwarzbier for quite a while, and have never quite decided on a recipe. What do you think you'd tweak next go around? Add more chocolate or CIII special?

Edit: His point of reference is Shiner's version, which I'll say isn't half bad once in a while.

Maybe a hair more carafa III and make sure I had enough of the correct hops on hand. I ran out of Tettnanger and had to scramble for a sub. Used Willamette as it was the closest I had on hand. Very poor planning on my part.

 

[TexasWine]

Hey TW

Thanks man. You are of course 100% right. That unwanted "t" does bother me. I'm quite the nit picker when it comes to my own stuff. I'll have to change it. Much appreciated.

On the guidelines. I think you're right again of course but I was shooting for a little darker. Maybe another 1-2 oz of carafa III next time.

BTW. Congrats on all your great success in the Lonestar circuit. Truly impressive haul of medals you got going. I struck out at the Limbo and have 3 beers entered in Dixie. Wish you every continued success (so long as you're not in my category in which case I wish you pestilence and failure. )

I figured you'd want to know about the T

If you're concerned about the roasty flavors, would Carafa Special III be something you would consider? It's debittered.

And thanks! This is my first time making a concerted effort at competing. Lonestar has been both rewarding and frustrating. I struck out at Limbo too. I've got 11 entered into Dixie. Some are way, way past their prime. Some were sub-par to begin with. But it's my club's event and I guess you could say I'm donating to the cause.

I hope I can win a stein one day at Bluebonnet, like you!

 

[Gavin C]

If you're concerned about the roasty flavors, would Carafa Special III be something you would consider? It's debittered.
!

Yes it's the Carafa III special I used. A really useful malt I include in a lot of my lagers.

11 beers. Wow. That is comitment. Your club is lucky to have you. The Dixie is a big one. Qualifier for MCAB. That would be tremendous to get into that. It's one of my goals. Next year hopefully I'll up my competition game and will have a better crack at making the grade.

Again, the very best of luck to you in the competition mate.

 

[Gavin C]

'Tis the season. Märzen OG 1.058 FG 1.013

Very happy with how this has turned out.

 

[wilserbrewer]

The beer looks beautiful, as does the weather.
Good on you!

Haven't seen that around here In a while unless that's stadium lighting in your backyard.

Cheers!

 

[Finlandbrews]

'Tis the season. Märzen OG 1.058 FG 1.013

Very happy with how this has turned out.

Beautiful color and head!!! How do you do to create that head?

 

[Gavin C]

Beautiful color and head!!! How do you do to create that head?

Thanks T

I really am liking this one.

Head formation and stability are multifactorial. Issues in play may include.

• Types of malt used (protein and dextrin content)
• Hops
• Mash Profile
• Fermentation profile
• Level of carbonation
• Surfactants (or lack thereof) on glassware.

Sorry I can't answer your question any better.

Here is a little more about that very topic.

 

[Gavin C]

Schwarzbier OG:1.048 FG: 1.012 IBU ~30 Color ~20SRM








First time using Wyeast Munich Lager Strain. I'm pleased with the result. I like this beer. My color concerns were misplaced.

 

[jwalk4]

I've never had a Schwarzbier before.

Gavin, your trip to the land of beer aside, what draws you to make German styles so consistently?

 

[Gavin C]

I've never had a Schwarzbier before.

Gavin, your trip to the land of beer aside, what draws you to make German styles so consistently?

I guess I just like drinking them.

 

[Finlandbrews]

I've never had a Schwarzbier before.

Gavin, your trip to the land of beer aside, what draws you to make German styles so consistently?

I have thought the same thing. Gavin, why not Belgian styles? Cheers

 

[jwalk4]

I guess I just like drinking them.

Short and sweet.

 

[TexasWine]

I guess I just like drinking them.

I feel the same. Been on a German kick this year and all the styles I've tried are just delicious to me.

 

[jwalk4]

I feel the same. Been on a German kick this year and all the styles I've tried are just delicious to me.

I've found that most brewers have a modus operandi for selecting the styles that they brew often. Seasons, regions, styles, etc.

 

[TexasWine]

Got my results from Dixie Cup and lo and behold, saw your name up there too!

Congratulations!

View attachment 1477224542582.jpg

 

[Gavin C]

Got my results from Dixie Cup and lo and behold, saw your name up there too!

Congratulations!

Hey TW

Thanks for the heads up. I just now looked at the full results. You are far too humble.

It's you who deserve the kudos. Very well done on your Schwarzbier silver and two golds in the Belgian categories. Incredible stuff.

Congratulations on qualifying for MCAB.

What was your score for your Schwarzbier? I scored 37.5 for my Dunkel. Wondering how far behind you I was. None of my business of course so feel free to ignore my competitive curiosity.

Once again, very well done on your winning, Stellar results and well deserved I have no doubt.

 

[TexasWine]

Hey TW

Thanks for the heads up. I just now looked at the full results. You are far too humble.

It's you who deserve the kudos. Very well done on your Schwarzbier silver and two golds in the Belgian categories. Incredible stuff.

Congratulations on qualifying for MCAB.

What was your score for your Schwarzbier? I scored 37.5 for my Dunkel. Wondering how far behind you I was. None of my business of course so feel free to ignore my competitive curiosity.

Once again, very well done on your winning, Stellar results and well deserved I have no doubt.

Well, it appears you weren't behind me at all in the first round of judging. 33.5 for my Schwarzbier. Looks like second round judges had a different opinion on our beers.

Either way, congrats!

I'll have to look into this MCAB thing. I really don't know anything about it.

 

[BrewinBromanite]

Gav & TW - Congrats to the both of you! That's really awesome!

Gav - was the same same dunkel, by chance, that I had the pleasure of sampling?

 

[Gavin C]

Gav & TW - Congrats to the both of you! That's really awesome!



Gav - was the same same dunkel, by chance, that I had the pleasure of sampling?

Yea. Same one

 

[Tiber_Brew]

Trade for a Thimbleberry Lambic (aged 2 years*)?

*straight lambic aged 18 months, then Thimbleberries added, aged, bottled

 

[Gavin C]

Trade for a Thimbleberry Lambic (aged 2 years*)?

*straight lambic aged 18 months, then Thimbleberries added, aged, bottled

PM incoming