Post by beervolcano on Feb 7, 2021 13:08:11 GMT -5
We called this one Use the Schwartz even though we found out that there are several commercial beers with this name or similar. This was finished right at the end of the before time so people came over and tasted it. Everyone liked it. It was definitely tasty, but not 100% what I was looking for. It's a dark lager that's slightly roasty with a malty backbone and a clean aftertaste. The color is pretty dark brown, 28-30 SRM without being too dark. When you shine a light through it, it almost looks purple. There wasn't as much roast flavor as I had hoped. In the future, I'll use Chocolate malt or Black Patent malt instead of Special B.
OG = 1.082
FG = 1.025
ABV = 7.5%
Water:
OG = 1.082
FG = 1.025
ABV = 7.5%
Water:
- 8 gallons Reverse Osmosis water plus 2 g CaCl2
Grain:
Hops:
Yeast:
2 L starter for the yeast, settled with top poured off before pitching.
Step mashed at 143o F (45 min), 155o F (30 min), and 162o F (15 min). Collected 6.5 gallons and got to boil. Added 1 oz hops. Boiled for 60 min.
Fermented at 50o F at first then lowered to 48o F when it seemed to be going too fast. Primary was about 3 weeks. Diacetyl rest was about 4 days.
Lagered at 33o F for about 5 weeks. Kegged and served at 40o F and 12 psi.
- 8 lbs Vienna malt
- 5 lbs Munich malt
- 1.25 lbs Caramunich malt
- 0.5 lb Special B malt
- 0.5 lb Roasted barley
Hops:
- 1 oz Northern Brewer hops (9.9%) 60 min
Yeast:
- WLP 802 Czech Budejovice Lager
2 L starter for the yeast, settled with top poured off before pitching.
Step mashed at 143o F (45 min), 155o F (30 min), and 162o F (15 min). Collected 6.5 gallons and got to boil. Added 1 oz hops. Boiled for 60 min.
Fermented at 50o F at first then lowered to 48o F when it seemed to be going too fast. Primary was about 3 weeks. Diacetyl rest was about 4 days.
Lagered at 33o F for about 5 weeks. Kegged and served at 40o F and 12 psi.