schwarzbier

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schwarzbier

Postby rui » Tue Mar 20, 2018 17:33

Hello brew mates form a rainy Portugal, since a while i wasnt posting a brewday, so here goes:

Saturday i brewed a batch that was suposed to be a porter, but my order with the yeast dindt arrive in time....soooo....i had to packs of brewferm lager yeast.....soooo a schwarzbier will be :roll: :twisted:

schwarz easter
Schwarzbier

Recipe Specs
----------------
Batch Size (L): 18.0
Total Grain (kg): 4.280
Total Hops (g): 45.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 5.11 %
Colour (SRM): 24.5 (EBC): 48.3
Bitterness (IBU): 30.8 (Average)
Brewhouse Efficiency (%): 67
Boil Time (Minutes): 75

Grain Bill
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3.550 kg Vienna (82.94%)
0.350 kg Munich I (8.18%)
0.200 kg Crystal 60 (4.67%)
0.120 kg Carafa III malt (2.8%)
0.060 kg Black extra (1.4%)

Hop Bill
----------------
10.0 g summit Pellet (14% Alpha) @ 75 Minutes (Boil) (0.6 g/L)
35.0 g Styrian Golding Pellet (3.2% Alpha) @ 20 Minutes (Boil) (1.9 g/L)

Misc Bill
----------------
3.0 g Irish Moss @ 15 Minutes (Boil)

Single step Infusion at 67°C for 75 Minutes.
Fermented at 18°C with Brewferm lager yeast


do you have experience with this yeast???



Cheers
:cheers:

Planning:
FV1: AG# 80 Golden Ale
FV2: AG# 81 Oatmeal Stout
FV3:
keg1: Raspberry Tripel
keg2: Hibiscus Saison
Keg3: APA
bottled and conditioning:
drinking: Porter
Barril de carvalho francês (French oak barrel) fermention stage: 250L of rose wine
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rui
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Location: Proença-a-nova, Portugal

Re: schwarzbier

Postby Brewzee » Fri Mar 23, 2018 08:09

I think you just made a Tropical stout, not sure if that's the right word but as I understand it breweries in hot climates are all set up for lager, so when they want to make a stout they run it through the same kit and I assume use the same lager yeast.
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Re: schwarzbier

Postby jkp » Sat Mar 24, 2018 08:01

Schwarzbier would certainly be fermented low for a clean lager flavour. Tropical Stouts are typically a bit stronger and sweet-ish, and made with lager yeast fermented warm. Maybe this is a Session Tropical Stout?

I wonder what flavours this yeast will kick off at 18c. I assume not all lager yeasts are suitable for warm fermentation.

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Re: schwarzbier

Postby rui » Wed Mar 28, 2018 16:13

Brewzee wrote:I think you just made a Tropical stout, not sure if that's the right word but as I understand it breweries in hot climates are all set up for lager, so when they want to make a stout they run it through the same kit and I assume use the same lager yeast.


sorry, my mistake with fermentation temperature, its been fermenting around 11ºC/13ºC.

[quote="jkp"]Schwarzbier would certainly be fermented low for a clean lager flavour. Tropical Stouts are typically a bit stronger and sweet-ish, and made with lager yeast fermented warm. Maybe this is a Session Tropical Stout?

sorry, my mistake with fermentation temperature, its been fermenting around 11ºC/13ºC.

Planning:
FV1: AG# 80 Golden Ale
FV2: AG# 81 Oatmeal Stout
FV3:
keg1: Raspberry Tripel
keg2: Hibiscus Saison
Keg3: APA
bottled and conditioning:
drinking: Porter
Barril de carvalho francês (French oak barrel) fermention stage: 250L of rose wine
User avatar
rui
Brewer
 
Posts: 278
Joined: Tue Jun 10, 2014 21:22
Location: Proença-a-nova, Portugal


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