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James Wilson (talk | contribs) Created page with "<big>'''By Arthur Olcot ''</big> Recipe is part of Recipe Index '''BJCP 2021 Style 8B Schwarzbier''' At the time I had very little experience of brewing lager, so the recipe was inspired from research around the style and using up ingredients that I had stock of. I chose the Schwarzbier style as I do prefer darker lagers because of the stronger flavours. Originally brewed to a 22L batch size using distilled water as a base == Awards == ''' Lager than Life 2023''..." |
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<big>'''By Arthur Olcot ''</big> | <big>'''By Arthur Olcot'''</big> | ||
Recipe is part of [[Recipe Index]] | Recipe is part of [[Recipe Index]] | ||
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== Awards == | == Awards == | ||
''' Lager than Life 2023''' | ''' Lager than Life 2023 (Pillars Brewery, London)''' | ||
3rd - Amber and Dark German Lager | 3rd - Amber and Dark German Lager | ||
| Line 18: | Line 18: | ||
* OG 1.054 | * OG 1.054 | ||
* FG 1.009 | * FG 1.009 | ||
* IBU 29 | |||
== Ingredients == | == Ingredients == | ||
=== Water === | === Water === | ||
* 22l distilled/reverse osmosis water. | * 22l distilled/reverse osmosis water. | ||
* Salts to achieve Ca: 58 Mg: 0 Na: 22 Cl: 66 SO4: 97 HCO3: 0 | * Salts in mash to achieve Ca: 58 Mg: 0 Na: 22 Cl: 66 SO4: 97 HCO3: 0 | ||
=== Malt === | === Malt === | ||
* Weyermann Barke Pilsner 48.9% | * Weyermann Barke Pilsner 48.9% | ||
Latest revision as of 09:04, 25 March 2024
By Arthur Olcot
Recipe is part of Recipe Index
BJCP 2021 Style 8B Schwarzbier
At the time I had very little experience of brewing lager, so the recipe was inspired from research around the style and using up ingredients that I had stock of. I chose the Schwarzbier style as I do prefer darker lagers because of the stronger flavours.
Originally brewed to a 22L batch size using distilled water as a base
Awards
Lager than Life 2023 (Pillars Brewery, London)
3rd - Amber and Dark German Lager
Statistics
- ABV 5.9%
- OG 1.054
- FG 1.009
- IBU 29
Ingredients
Water
- 22l distilled/reverse osmosis water.
- Salts in mash to achieve Ca: 58 Mg: 0 Na: 22 Cl: 66 SO4: 97 HCO3: 0
Malt
- Weyermann Barke Pilsner 48.9%
- Dingemanns Munich 43.4%
- Simpsons Chocolate Malt 3.2%
- Weyermann Caramunich III 2.7%
- Weyermann Carafa III 1.8%
Hops
- Hallertauer MittelFrueh 5% (22.5 IBU) @ 60min
- Hallertauer MittelFrueh 5% (4.9 IBU) @ 15min
- Hallertauer MittelFrueh 5% (1.5 IBU) @ 0min
Yeast
- 2 x Packets Fermentis W34/70
Process
Mash
- 60 min mash @ 65C, pH: 5.35 (using lactic to adjust).
- Roasted malts were mash capped after about 45mins before recirculation.
Boil
- 75 minute boil
Ferment
- 6 days @ 12C
- Ramped to 16C over 4 days, hold for 4 days before cold crash.
Serving
Transfer to keg, lager for 1 month before force carbonating to around 2.8vols