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Dark and Stormy Knight

Dark and Stormy Knight

Schwarzbier (Black Beer) : Partial Mash : 5.5 gal

Satman

It turned out great! should have made more :(

March 16, 2013 at 09:23pm

0.0/5.0 0 ratings

Ingredients (Partial Mash5.5 gal)

  • 5.5 lbs German 2-row Pils

    German 2-row Pils

  • 1.5 lbs Black Barley; Briess

    Black Barley; Briess

    Coffee, Intense Bitter, Dry. Characteristics & Applications: • Black Barley provides the color and rich, sharp flavor which is characteristic of Stouts and some Porters. • Black Barley contributes a dryness to the Stout or Porter. It is not interchangeable with Black Malt. Black Malt may be used in conjunction with Black Barley to achieve the desired color. • Use 3-7% for a dry Porter. • Use 5-15% for a dry Stout • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 2 lbs Munich 10L Malt; Briess

    Munich 10L Malt; Briess

    Robust malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 1 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs Cara-Pils® Malt; Briess

    Cara-Pils® Malt; Briess

    Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1.5 lbs Dry Extra Light Extract

    Dry Extra Light Extract

    For making very pale ales and lagers.

  • .5 lbs Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 1 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • .50 oz Hallertau - 4.5 AA% pellets; boiled 60 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • .75 oz Hallertau - 4.5 AA% pellets; boiled 30 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • .75 oz Hallertau - 4.5 AA% pellets; boiled 15 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 2 ea Whirlfloc Tablets (Irish moss) - (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • White Labs WLP838 Southern German Lager

    White Labs WLP838 Southern German Lager

    This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.

Notes

Xauve Syrup was used not honey. The light DME was dissolved in 1.5 liter water as a 3day old yeast starter. The entire starter volume was pitched with the wort @ 60 DEG F. The black malt was "Black Prinz" hulless 500L. Actual starting SG 1.060 Final 1.016. The taste after a 17 day primary @ 50 DEG F and a 2 day Diacetyl rest @ 65 DEG F before going into the larger countdown (2 DEG a day) to a 30 deg F 5 week larger is great. Has a very light toast / coffee taste with a light to medium mouth feel with a light malt taste. Final volume to lager was 5 gal,(.5gallon loss in ferment trub). Can't wait to my March 8th birthday party to see how it finishes!

Style (BJCP)

Category: 4 - Dark Lager

Subcategory: C - Schwarzbier (Black Beer)

Range for this Style
Original Gravity: 1.066 1.046 - 1.052
Terminal Gravity: 1.017 1.010 - 1.016
Color: 33.1 SRM 17 - 30
Alcohol: 6.5% ABV 4.40% - 5.40%
Bitterness: 22.3 IBU 22.00 - 32.00

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