kind of schwarbier

[rui]

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

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
----------------
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

[f00b4r]

They do "lager" porters in Germany. Despite what is often referenced, a lot are very different to the Baltic porters that are also available here and in the east of Europe.

[rui]

My missus is german, and i m going to germany often, but i never drank a "lager" porter in germany, that wasnt named as a baltic porter, not that i know. Looking to the recipe, would it fit in the schwarzbier style???

Cheers

[f00b4r]

To be honest I have no idea what is in them but they are not too dissimilar I guess, I have found that schwarzbier varies from pretty roasty to an almost cloying sweetness here depending on the brewery (there is one from a monastery brewery here who's name escapes me that tastes like it has only attenuated about 40%).
Here is an example of one (unfortunately not a good one) and they even do strawberry and cherry versions (very artifical tasting).
For a country that is obsessed with beer "purity" they will mix it with anything once it has been fermented (e.g. wheat beer with banana juice, pilsner and cola, etc..)

[IPA]

Any particular reason for the summit hops ?

[rui]

To be honest I have no idea what is in them but they are not too dissimilar I guess, I have found that schwarzbier varies from pretty roasty to an almost cloying sweetness here depending on the brewery (there is one from a monastery brewery here who's name escapes me that tastes like it has only attenuated about 40%).
Here is an example of one (unfortunately not a good one) and they even do strawberry and cherry versions (very artifical tasting).
For a country that is obsessed with beer "purity" they will mix it with anything once it has been fermented (e.g. wheat beer with banana juice, pilsner and cola, etc..)

I know some nice ones from stuttgart and München, but here i was more worried with the yeast....its fermenting since ten days, now bubbling less and less, releasing sulphur smell.

Any particular reason for the summit hops ?

i had to use it up. they start to be old, thats the main reason. The other one its my lately experience with them in stouts, very good indeed!!

[f00b4r]

I was reading about something else when I came across this: http://www.beerhunter.com/documents/19133-001434.html