Schwarzbier #3

Kröws Nestritzer

After a solid 4 years of seriously home brewing again I finally brewed my 1st true lager. I wanted to do a style that I was pretty familiar with, so Schwarzbier was the obvious choice.  I’ve made this beer two times before using German Ale and Kolsch yeast from Wyeast with really good results. I just minimally updated the recipe with what I had on hand and added some Sterling at flameout.  I’m pretty excited to taste the difference the lager yeast will provide.

OG: 1.056
FG: 1.011
ABV: 5.9%
Mash: 133 (20 min), 151 (45 min.)
Boil: 90 min.

Water Profile:

Ca: 75
Mg: 1
Na: 13
So4: 111
Cl: 50
BiCarbonate: 38
Mash pH: 5.4

77.6% Pilsner Malt (Weyermann)
14.3% Munich 10l
3.1% C60
3.1% Carafa II Special
2.0% Midnight Wheat

1.25 oz Hallertau (4.5%) 60 min.
0.75 oz Hallertau (4.5%) 10 min.
1.00 oz Hallertau (4.5%) 0 min.
1.50 oz Sterling (4.5%) 0 min.

Wyeast 2124 – Bohemian Lager

Chilled to 52 with IC and Ice bath and transferred to carboy and brought temp down to 46 in chest freezer. Pitched yeast and let free rise to 50 and set controller to 48 with a 2 degree differential (so brings down to 46 when the freezer turns on at 50).

Fermentation started in about 15 hours and has developed a Krausen about an inch and a half thick. I’m planning on fermenting about 2 weeks or so before transferring to a corny and lagering until a tap opens up.

Fermented at 48 for 5 days, slowly moved temp up to 68 for D rest for another 5 days and kept there for 4 days. Tested sample and no diacetyl present and Moving temp. back down slowly (but not as slowly the D rest) before kegging and the real lagering starts. Wanted to do a little bit of cold storage before transferring so its a bit clearer before going into the keg.

Kegged on 1.14.15 and finished nice and dry at 1.011. Will lager until the Altbier is fully consumed.

Tasting notes – 2.27.15

Appearance: Black with a nice off white head.  Ruby highlights when held up to the light. Clarity is excellent.

Aroma: Bready malt, little bit of coffee roast and a hint of herbal hop notes.

Taste: Malty with a little bit of roast of front, flowery/herbal hops follow closely behind. Finished crips and pretty dry. Just a hint of lingering roast and hops on the tongue.

Mouthfeel: Medium to Medium Low. Carbonation is right in line with style (around 2.4 vols/co2).

Overall: Love how this on turned out. Its a little big for the style, but is a really crisp lager with jus a enough roast character. The hops are there, probably a little hoppy for the style, but drinks real balanced. Love how crisp this is, the lager yeast was really worth the extra effort.

IMG_2213

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