BrewinBromanite
Well-Known Member
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.
Gavin,
When do you add your mineral and acid additions? Strike water or at the beginning of the mash?
Hi Gavin,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.
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.
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
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.
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. )
If you're concerned about the roasty flavors, would Carafa Special III be something you would consider? It's debittered.
!
'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?
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'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.
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.
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.
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?
Trade for a Thimbleberry Lambic (aged 2 years*)?
*straight lambic aged 18 months, then Thimbleberries added, aged, bottled
Gavin, I've been reading up and looking at doing my first Dunkel soon as I love that style but have yet to brew it. Mind sharing your recipe and any tips?
After seeing photos of your other gorgeous German styles I'd love to see how the color came out on it too if you have any photos!
Sure thing. Here it is
5.5 gallons at 78% BH efficiency
Water
Grain Bill (Acid malt used to adjust pH. Mash pH was 5.5)
Hops
View attachment 374681
Yeast
WLP 833(lager pitch rate)
Mash Profile (One Infusion, one decoction, direct heat to mash out temps. Single infusion at 150°F would be an alternate simpler approach) No sparge.
View attachment 374679
Fermentation Profile
View attachment 374680
(all in primary, ignore titles primary, secondary tertiary etc)
Kegged and force carbonated to 2.8 volumes.
Stored and lagered at 34F till ready.
Munich Dunkel
Looks and sounds fantastic thanks!
Can you elaborate on your process/amounts for decoction since you BIAB? I also BIAB but have an extra 9 gallon and 4 gallon kettle I could use.
so....Irish stout?
How did you do the overnight mash? Just cover with blankets? Just curious on starting temp, ending temp, and overall time. Also, did you still do a mashout?
Thanks! By the way, love your thread, I'm planning BIAB batch #2, and have many similarities to your setup!
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