Second incarnation of Use the Schwarz - full batch this time. My version of New Belgium’s 1554. See my first Use The Schwarz brewblog. The first time it was very well received and I hope to have the same success with this one.
I didn’t cool the wort as completely as I should have - took quite a bit longer to get it to pitching temperature. Otherwise, the process went well, taking the better part of an early spring evening.
This time, I added a bit of Black Patent to the grain bill in an effort to achieve a darker beer. That worked well. The color topped out at 30 SRM, at the very end of the scale for the style.
It took a while before fermentation began in earnest. After 6 days the brew was still bubbling away happily. Racked to secondary after 8 days (April 3, 2006); racked to corny keg after 6 days (April 9, 2006) and began the process of lagering in the refrigerator.
Force carbonated (April 22, 2006).
Upon initial tasting, it was very good. Subtle hop flavor and aroma, smooth, with a clean finish. Still a bit cloudy, but, all in all, excellent (April 26, 2006).
After nearly three months at a constant 45 degree lager, this beer rocks. It’s mellow, malty, and has a great, balanced flavor with a very pleasant "roastyness." Haven’t had a chance to do a 1554 comparison yet, however (June 22, 2006).
Did a side by side with 1554. Color is a bit darker, but not much. Mine is a bit sweeter in finish, 1554 has a dryer, crisper finish (June 24, 2006).
|Amount||Extract||% of Grist|
|6.00 pounds||Total Extract Weight||65.9% of grist|
|1.00 pounds||American Crystal Malt 40L||11%|
|1.00 pounds||British Chocolate Malt||11%|
|0.50 pounds||British Crystal Malt||5.5%|
|0.50 pounds||Gambrinus Honey Malt||5.5%|
|0.10 pounds||British Black Patent Malt||1.1%|
|3.10 pounds||Total Grain Weight||34.1%|
|1 tsp.||Gypsum||60 minutes|
|1.00 ounces||Mount Hood||60 min||3.2%|
|1.00 ounces||Mount Hood||30 min||3.2%|
|0.75 ounces||Hallertauer Mittlefruh||15 min||3.2%|
|2.75 ounces||Total Hop Weight|
|Pilsner Lager||White Labs||Liquid||35 ml|