Dark Lager

[jonnyhop]

I fancy making some lager for the summer months. I have only had one AG attempt and it was rubbish! Ideally I would like a dark lager like Bernard dark and something golden. Got the temp controlled fridge set up so I can do it properly. Anyone got any recipes that have gone well in the past?

Cheers

Jonny

[sam c]

have a look at this viewtopic.php?f=24&t=26073&p=286038&hil ... er#p286038

[jonnyhop]

cheers, that looks great. Had a look on barley bottom, couldn't see carafa special 1, is it on as some other nema?

[mysterio]

I'll have to recommend my pilsner, great golden colour and enough malty depth to make it interesting.

viewtopic.php?f=24&t=28596

[sam c]

i think the carafa could be replaced with chocolate but it might give a slightly more roasty taste. maybe some one a bit more experienced could help?

[jonnyhop]

maybe replace the carafa with black malt?

[Barley Water]

If you want a Swartzbier, try to stay away from chocolate or black patent as both will introduce a roasted flavor that you really want to avoid in a beer like this. What you are trying to do with a Swartzbier is make a pilsner type beer that just happens to be black. To do it, you need the dark grains to be de-husked, otherwise you end up introducing the same sort of flavors you might get with a stout or robust porter. I personally like to make Munich dunkel which is basicly a 100% Munich malt beer with just a little carafa in there for color. In my humble opinion, a dark lager is just a little more forgiving than a pilsner since the darker malts can hide minor flaws. Also, if your water is on the alkaline side, you will find that things work out just a little better using the darker malts since they tend to counter that situation.

[jonnyhop]

found it!

http://www.goodlifehomebrew.com/carafa- ... rushed.php

[Garth]

that's the one, Hop and Grape also sell it and do mail order www.hopandgrape.co.uk

Paul at Barley Bottom will be able to supply you with the W34/70 yeast

I haven't tasted mine for a good two months, it was getting to be quite delicious then, so I feel a bottling and tasting session is in order quite soon.

[jonnyhop]

cheers for the help guys!

Thinking of making this first

have a look at this viewtopic.php?f=24&t=26073&p=286038&hil ... er#p286038

using the W34/70 yeast

Then repitching onto the slurry for a clean ferment.

Hoping to bottle it then leave for the world cup

[jonnyhop]

Right, finally ready to go with this, planned to brew in the next couple of days. This had been delayed whilst getting the temp controlled fridge set up, finally ready to go. I have some W34/70 yeast in the freezer which I will thaw out 24 hours before pitching, is it better to pitch the yeast then leave it overnight to ferment at room temperature or pitch the yeast and stick the whole lot in the temp controlled fridge (I was gong to go for 12C - seem about right?)

Cheers