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Old Gold and Black Lager

Old Gold and Black Lager

Schwarzbier (Black Beer) • Extract • 5 gal


This is my attempt to recreate Samuel Adams Black Lager

December 23, 2006 at 12:50pm

5.0/5.0 1 rating

Ingredients (Extract5 gal)

  • 1/2 lbs Weyermann CaraMunich® II; Weyermann

    Weyermann CaraMunich® II; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • 1/2 lbs Weyermann Carafa® III; Weyermann

    Weyermann Carafa® III; Weyermann

    Carafa I, II and III also are available de-husked. Adds aroma, color and body.

  • 3/4 lbs CBW® Sparkling Amber Powder (Dry Malt Extract); Briess

    CBW® Sparkling Amber Powder (Dry Malt Extract); Briess

    Sweet, malty, caramel flavor. Characteristics & Applications: • CBW® Sparkling Amber (Powder) is a dry, 100% pure malted barley extract made from a blend of 100% Briess malts and water. • CBW® Sparkling Amber can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers. • Use in the production of Pale Ales, Red and Amber Ales, Munich Style Beers, Bock and Oktoberfest Beers, Scottish Ales, and darker beers including Stouts and Porters

  • 6 lbs Munich Liquid; Alexanders

    Munich Liquid; Alexanders

    Often used in belgian specialty ales, Dusseldorf Altbier, and Northern German Altbier.

  • 1 1/2 oz Hallertauer Mittelfrüher - 4.4 AA% pellets; boiled 60 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • 1 oz Hallertauer Mittelfrüher - 4.4 AA% pellets; boiled 10 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • 1 ea Whirlfloc Tablets (Irish moss) - boiled 15 min. (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • Wyeast 2206 Bavarian Lager

    Wyeast 2206 Bavarian Lager

    Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.


Actual Ingredients Used: - Northern Brewer Munich Malt Syrup - Briess Amber DME - Weyermann CaraMunich II Malt - Dingemans Debittered Black - Hallertauer Saphir Hops 4.40% AA - WYeast 2206 Bavarian Lager Yeast added to the primary for fermentation - Saflager S-23 Dried Lager Yeast added at bottling to ensure carbonation Mini-Mash - heat 1-1/2 qts. of water to 170 deg. - add the grains and hold the temperature at 150-155 deg. for 60 min. - sparge with 2 qts. of 170 deg. water Primary Fermentation - Make a yeast starter and keep it at room temperature (below 70 deg.) - Pitch the yeast starter when the wort reaches 70 deg. - Begin fermentation in the primary at 58 deg. - Drop the temperature to 50 deg. once fermentation begins (after about 24 hours) and ferment in the primary for 1 to 2 weeks. Secondary Fermentation - Transfer to the secondary - Lager at 45 deg. for 2 to 3 weeks, dropping the temperature at a rate of 3 deg. per day. Bottling - Return the beer to room temperature - Add 1/2 cup of priming sugar and an activated packet of yeast to the beer and bottle immediately. - Keep the beer at room temperature for 2 to 3 days for diacetyl rest. - Reduce the temperature to 42 deg. at a rate of 3 deg. per day and age for 2 to 3 weeks at that temperature.

Style (BJCP)

Category: 4 - Dark Lager

Subcategory: C - Schwarzbier (Black Beer)

Range for this Style
Original Gravity: 1.051 1.046 - 1.052
Terminal Gravity: 1.013 1.010 - 1.016
Color: 23.1 SRM 17 - 30
Alcohol: 5.0% ABV 4.4% - 5.4%
Bitterness: 27.1 IBU 22 - 32



Great clean taste

2008-01-29 7:34am

O.G. 1.050 @ 70 deg. F.G. 1.014 @ 50 deg. I just transferred this to the secondary after 2 weeks in the primary. It already has a great clean taste. I plan to lager it for 4 weeks and then bottle. This looks to be an excellent brew.


Definitely will brew again

2008-04-03 1:19pm

This brew has a wonderful clean taste. I had the brewmaster at our local brewpub try it and he thought it was better than his schwarzbier, for which he's won awards. He said that there is a slight trace of diacetyl, but not enough that a judge would mark down (he's very sensitive to it). He thought I needed to bring the beer back up to room temperature earlier in the fermentation (no more than 1 week after starting fermentation) for better diacetyl rest. As he said...it's the perfect schwarzbier.



2008-10-22 2:42pm

I just logged into beertools to create a samuel adams black lager clone, and decided to search the recipe library first. I found your recipe for my surprise. My question to you is, who close to samuel adams's black lager beer you came too?. Was it very close?. If I decide to brew your recipe (which I plan to do in January), can it be done in basement temperatures (55 to 60) with similar results?. Thanks



2008-10-22 6:59pm

It was a little more bitter than Sam Adams, otherise I thought it was spot on. I think the amount of hops is correct, but I've learned since then that I may have steeped the grains at too high a temperature. The brewing notes have been updated to fix this problem the next time. You can certainly lager it at basement temperatures, but you will probably have less of a lager-like profile. You might consider using WYeast 2112 (California Lager) yeast instead of the Bavarian Lager yeast. Bottom line, it was a very drinkable brew and I'm definitely planning on brewing this recipe again. I'm thinking of maybe adding 2 oz. of cherry extract next time...just for something a little different. Let me know how it goes!


Thanks for the quick response!

2008-10-27 1:46pm

I will certainly give it a try this coming winter.



2009-12-03 4:33pm

I'm trying to brew this but I'm having problems controlling the temperature. My fridge keeps it at 40 degrees F. Any sugestions?



2009-12-05 9:34am

You need an external thermostat to control the temperature of the refrigerator. Here is one: http://www.northernbrewer.com/brewing/johnson-refrigerator-thermostat.html


Started Brewing

2009-12-05 12:24pm

Thanks, that is exactly what I needed.

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