Home Brew Forum

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

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.

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

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..)

Any particular reason for the summit hops ?

f00b4r wrote: ↑

Thu Mar 22, 2018 11:01 am

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.

IPA wrote: ↑

Thu Mar 22, 2018 7:19 pm

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!!

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