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Total Eclipse Black Lager
Schwarzbier (Black Beer) • Extract • 5 gal
Tried to make a schwarz, but ended up a little more alcoholic and richer. Tastes alot like a cross between New Belgium 1554 and a Black Butte Porter. A little too fruity for a lager (Saflager yeast), but nicely balanced sweet and smoothly bitter.
April 16, 2004 pm 04:41pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Weyermann Carafa® III; Weyermann
Weyermann Carafa® III; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 6.6 lbs
Dry Dark; Muntons
Dry Dark; Muntons
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1 oz
Hallertauer Mittelfrüher - 4.0 AA% whole; boiled 70 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 1 oz
Hallertauer Mittelfrüher - 4.0 AA% whole; boiled 45 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 2 oz
Tettnanger - 6.5 AA% whole; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
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.
Notes
-Steep grains @155d for 30 min. -add 1.0oz Tettnager @ T-30min & 1.0oz@T-15min. -Primary @50-53d 10 days -Diecetyl rest @62d 24hrs -2dry @50-53d 2weeks -Prime w/ 1.25 cup DME -conditioned min. 1 week room temp -stored cool
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: C - Schwarzbier (Black Beer)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.016 | |
| Color: | 26.8 SRM | 17 - 30 | |
| Alcohol: | 5.7% ABV | 4.4% - 5.4% | |
| Bitterness: | 31.3 IBU | 22 - 32 | |
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