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gman black love 2002
Schwarzbier (Black Beer) • All Grain • 20 L
a smooth black lager
November 22, 2002 am 01:42am
0.0/5.0 0 ratings
Ingredients (All Grain, 20 L)
- 3 kg
German 2-row Pils
German 2-row Pils
- .5 kg
Weyermann Carafa® II; Weyermann
Weyermann Carafa® II; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- .25 kg
English Black Roast
English Black Roast
Adds a heavy roast flavor and dark color.
- 1 kg
Chocolate Wheat Malt
Chocolate Wheat Malt
Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.
- 30 g
Hallertau - 6.6 AA% whole; 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.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. Instructions:Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: C - Schwarzbier (Black Beer)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.016 | |
| Color: | 44.7 SRM | 17 - 30 | |
| Alcohol: | 4.6% ABV | 4.4% - 5.4% | |
| Bitterness: | 29.9 IBU | 22 - 32 | |
Discussion
keggin time
2003-01-27 6:24pm
at kegging this beer, is smooth, complex, with a subtle hint of coffee, I cant wait for it to lager a month or so.
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