Christchurch Case Swap

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Forum to discuss case swaps for the Christchurch Crew. Feedback on beers tasted, recipes and any questions and answers.

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CS1 - Paul Fraser's Schwarzbier - 4.6%

by Paul Fraser

Mar 17, 2013

Here's my Schwarzbier recipe. I had one last night and it didn't seem as sweet as the Friday so hopefully it will dry out a bit with carbonation.

Schwarzbier
Schwarzbier (Black Beer)

Type: All Grain Date: 20/01/2013
Batch Size (fermenter): 23.00 l Brewer: Paul Fraser
Boil Size: 32.38 l Asst Brewer:
Boil Time: 90 min Equipment: 48L Pot with 45L Cooler
End of Boil Volume 25.48 l Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 21.50 l Est Mash Efficiency 74.6 %
Fermentation: Lager, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients
Ingredients
Amt Name Type # %/IBU
3.00 kg Munich I (Weyermann) (14.0 EBC) Grain 1 56.6 %
1.71 kg Pilsner (Weyermann) (3.3 EBC) Grain 2 32.3 %
0.21 kg Carafa Special II (Weyermann) (817.5 EBC) Grain 3 4.0 %
0.21 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 4 4.0 %
0.08 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 5 1.5 %
0.08 kg Roasted Barley (Thomas Fawcett) (1199.7 EBC) Grain 6 1.5 %
14.00 g Sticklebract [12.30 %] - Boil 60.0 min Hop 7 19.8 IBUs
10.00 g Sticklebract [12.30 %] - Boil 20.0 min Hop 8 8.6 IBUs
14.00 g Sticklebract [12.30 %] - Boil 1.0 min Hop 9 0.9 IBUs
2.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] Yeast 10 -

Beer Profile
Est Original Gravity: 1.050 SG Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.1 % Actual Alcohol by Vol: 4.6 %
Bitterness: 29.2 IBUs Calories: 472.2 kcal/l
Est Color: 54.9 EBC

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 5.30 kg
Sparge Water: 23.87 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 14.82 l of water at 74.8 C 66.7 C 60 min
Sparge Step: Batch sparge with 2 steps (7.18l, 16.69l) of 75.6 C water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.5
Pressure/Weight: 143.72 g Carbonation Used: Bottle with 143.72 g Corn Sugar
Keg/Bottling Temperature: 21.1 C Age for: 35.00 days
Fermentation: Lager, Two Stage Storage Temperature: 3.0 C

Notes
20/01/13 - Brewed this as per recipe. I chilled it down to 19C with chiller then poured it from kettle to fermenter via a sieve. I then sat fermenter in the fridge till it came to 8C. Didn't get chance to pitch yeast and figured nothing would grow at that temp.
22/01/13 - I rehydrated 2 packets of W34/70 in warm water for 30mins then put this in the fridge to cool to where i guessed it was cold enough to wort temp so that it wouldn't be shocked. Before pitching yeast the fermenter was shaken for about 3-4mins then yeast was added. Wort was at 8C but after vigorous shaking it rose to 9C. I let it rise to 10C naturally before holding it at 10C.
23/01/13 -I came home from work and it was bubbling away nicely.
29/01/13 - Airlock activity was getting a bit sluggish so i took a sample which had an SG of 1.018 so i decided to start a diacetyl rest by ramping temp up to 14C overnight. I couldn't detect any diacetyl and sample tasted nice. A roasty edge which wasn't too overpowering. Hop character low. Hoping that after lagering it will be drier and a bit crisper but looking good so far.
30/01/13 - In the morning i ramped temp to 18C. Came home from work and it was still bubbling slowly.
04/02/13 - Racked to carboy. Put in fridge and turned on to crash cool for lagering planning on lagering for 5+ weeks so will plan to bottle on weekend of 9/10th March. OG was 1.015 and was tasting similar to 29/01/13. Looking good. Hopefully not much oxidation issues.
08/03/13 - Bottled by rehydrating about 1/3 pack of CSK yeast and adding this to the sugar mix just before racking to bottling bucket.

Created with BeerSmith

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  • up

    oliver

    Aroma: clean, slightly bready, little stone fruit maybe

    Colour: almost pitch black with a little red

    Flavour: chocolate, little coffee, berry/fruity, good background bitterness, little sweet + fruity in the finish

    Mouthfeel: full, not cloying

    Nice pours with a solid head, good carbonation.

    Nice beer all round Paul, really enjoyed it :)

    Mar 28, 2013

    • up

      Paul Finney

      Hello,

      Now i am up and running i can comment! I had this a while ago but made notes, so i hope they make sense...

      Poured a deep almost ruby red colour which was very clear. It looked great, with a good head, which hung around for ages, with a slight chocolatety colour.

      No real perceptive hop aroma. There was a nice roasted malty aroma coming through even though it was quite cold.

      First taste was very malty, almost a sharp roasted flavour. Even with the malts it was a clean taste which led through to light bittering at the end of the taste.

      Depite the warning the carbing was quite low. I am not sure how this would effect the overal taste once fully carbed?

      Overal a very enjoyable beer and one i would love to taste again, good work Paul

      Apr 2, 2013

      • up

        Mike

        Paul's Schwarzbier

        Appearance: Nice, very dark brown, good clarity, can't really see light through my tasting glass. Doesn't seem to retain head well, thin white lacing around the edges of the glass.Seems undercarbed, maybe waht you were talking about before Paul?

        Aroma: Funky yeast note, bready, this dominated the nose on mine. Slight malt coming in the back.

        Taste: Again, yeast dominates, bready/shipyard glue kinda taste. Slight diaceytl maybe? Served cold which gave the impression of clean lagerness, but yeasty taste prevailed. In saying that, nice clean malt profile, slightly roasty, reminds me of Moa Noir (which is a good thing in my book). Chocolate, roasted coffee beans.

        Mouthfeel: Reasonable body, goes down smooth. Feels about right. Undercarbed though.I take back the diaceytl comment! It is quite big and slippery though.

        Finish: Dry, like a dark lager should be, again, yeast

        .
        Overall: I fridged for 3 days and poured carefully but still got a quite pronounced bready/yeasty aroma and taste
        Yeast coming back in the burps, if you know what I mean. This is funny because I decanted well and left alot more than usual in the bottom (about 3cm!). This is a good beer with a nice mouthfeel, needs more carbing and potentially a better fermentation/flocculation/racking/something to remove the yeasty taste. At the moment that is the only thing really holding it back from being commercial quality. I did serve quite cold which may have limited some of the malt flavour, but in my experience dark lagers are served cold.

        3

        Apr 6, 2013