CS1 - Paul Fraser's Schwarzbier - 4.6%

[Paul Fraser]

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

[Paul Fraser]

I've no idea how or why. I'm having one now and i don't get a yeast thing from this bottle. I'll bring another bottle to the next meet up and you can try it again then and see if you pick up the same aroma/taste. Cheers