dansdigs
Member
I started out with the idea of brewing an alt using California lager yeast, but the brew shop forgot to add the 3 0z black patent I was going to use for color. I substituted roasted malt for that, but roasted isn't really right for the style. Is this looking like a schwartzbier? A marzen? A variant steam beer? I can't find reference to anything that fits an official style. I'm sure it'll be tasty, so I don't care all that much, but it has piqued my curiosity. Any guesses?
3 lbs Weyermann Light Munich
6 lbs Weyermann Pilsner
4 oz roasted malt
- Held at 154 degrees for 1 hour
- Added 2 more oz at sparge
2 oz Hallertau bittering hops 4.3% AA for 60 minutes= 34 IBU
½ oz Hallertau flavor hops 4.3% AA for 30 minutes= 6 IBU
½ oz Hallertau aroma hops at flameout
- 40 IBU
- Pitched Wyeast liquid California Common lager, fermenting at 57-58 degrees.
OG of 1.052 at 60 degrees
3 lbs Weyermann Light Munich
6 lbs Weyermann Pilsner
4 oz roasted malt
- Held at 154 degrees for 1 hour
- Added 2 more oz at sparge
2 oz Hallertau bittering hops 4.3% AA for 60 minutes= 34 IBU
½ oz Hallertau flavor hops 4.3% AA for 30 minutes= 6 IBU
½ oz Hallertau aroma hops at flameout
- 40 IBU
- Pitched Wyeast liquid California Common lager, fermenting at 57-58 degrees.
OG of 1.052 at 60 degrees
