Stormin' Norman

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