Having a sack of crushed Lager malt to get rid of before it goes slack I was planning on a dark lager as I have a CAP and a Pilsner on the go at the moment.
I have a sack of brown malt and having not used brown malt before your views on % would be much appreciated.
Yeast will be Safelager from www.rhymneybreweryltd.com
Ideas on the hops would be good
Probably use the rest of the crushed lager on a Summer Lightning
Dark lager
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mysterio
That's a dodgy link! 
Brown malt gives a biscuity taste I think, I would go for 5%, or up to 10% for a darker shade of amber. If you want a black lager like a shwarzbier, you could add a touch of black malt or roasted barley.
What hops have you got? Saaz & Hersbruker are my favourite lager hops but there are plenty others.
Brown malt gives a biscuity taste I think, I would go for 5%, or up to 10% for a darker shade of amber. If you want a black lager like a shwarzbier, you could add a touch of black malt or roasted barley.
What hops have you got? Saaz & Hersbruker are my favourite lager hops but there are plenty others.
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steve_flack
I think the Germans would use Carafa as that would give the colour without the burnt edge you could get with roasted or black. Carafa is black malt that's been dehusked so as to remove astringency. Alternatively they'd fake it with sinamar which is a black malt extract....mysterio wrote:If you want a black lager like a shwarzbier, you could add a touch of black malt or roasted barley.
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Frothy
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mysterio
I associate Vienna style beer with tasteless stuff like Dos Esquis and Negro Modello. I'm sure there are good examples out there though.
I really like Oktoberfest/Maerzen type beers though, i've seen ones that are straw coloured as well as dark amber. They're generally fairly strong in alcohol (around 6% ABV maybe) but the malty flavours should be up front (munich or vienna malt in combination with pils malt).
I really like Oktoberfest/Maerzen type beers though, i've seen ones that are straw coloured as well as dark amber. They're generally fairly strong in alcohol (around 6% ABV maybe) but the malty flavours should be up front (munich or vienna malt in combination with pils malt).
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steve_flack
I thought he meant schwarzbier - black lager. For the Vienna/Oktoberfest styles I think you use darker base malts (munich/vienna) rather than use colouring malts. The roast notes would be wrong in an Oktoberfest.Frothy wrote:Interesting. Would a dark lager be "vienna style" ? What kind of flavours are you aiming for in a dark lager?
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maltman14
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deadlydes
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maltman14
I'll keep on the side of caution and add 5% brown and a bit of caragold I have a few dark/roast malt but none of the dehusked malts but I will add at the last 15 of the mash which will tend to add less astringencies but still get colour.
Not many hops at present but I do have a load of pellet Saaz and Target
they don't suit my set up though.I could put them in a brew bag and I have some whole saaz for the hop back.
Not many hops at present but I do have a load of pellet Saaz and Target
they don't suit my set up though.I could put them in a brew bag and I have some whole saaz for the hop back.
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maltman14
The dark lager ended up as a light brown lager .How the hell I could use up all my dark malts without a mental note just shows how bloody old I'm getting
Went to get the black malt none there chocolate none there roast barley none there .senile dementure there there there
Ended using lager malt ,brown malt ,Torrefied and Caragold .
Lovely smell
Kelvin
Went to get the black malt none there chocolate none there roast barley none there .senile dementure there there there
Ended using lager malt ,brown malt ,Torrefied and Caragold .
Lovely smell
Kelvin