We’re having a cold spell where I live in pa and my basement is holding a temp of about 50 degrees. To some that might mean long johns or another log in the fireplace, but to us brewers it means lager time. A cool unfinished basement is a brewers friend no matter the season, in the summer mine rarely gets above 66. In the winter months 50 is the norm. I like dark beers so I’m doing a cycle of dark lagers this year. Schwarzbier, doppelbock, and baltic porter. First up a schwarzbier inspired by jamils recipe.
Based on 75% efficiency
8 oz crystal 40
8 oz chocolate malt
4 oz roasted barley
4oz black patent
20 grams of 10% magnum for 90 mins to equal 30 ibu
Og should be around 1.050-2
Cooled to 50 degrees in fridge and pitched saflager 23
Fermented for 17 days inthe low 50s 4 day diacytl rest gradual to 68.
The nhl’s lockout mercifully ended sunday morning so I decided to have a beverage to celebrate. I’ve been saving a Samiclaus dopplebock for a special occasion, and what better one than that?
Where to start with this one? Well it’s a 14% lager, nose is raisins, caramel, and booze I couldn’t detect any hop aroma. Color probably falls around 20 srm, dark amber not quite red. This beer tastes like caramel covered raisins, faint vanilla and again no hops. For a 14 % beer its pretty easy drinking, II’ve had the Samiclaus helles and didn’t enjoy it half as much as this dopple (triple? ) bock.
Oh, I also quaffed a bottle of Lagunitas brown Shugga for good measure.
In this blog I plan to discuss brewing and drinking beer. I love beer. I love brewing beer, then drinking said beer. I hope you enjoy reading about beer and all the other crazy shit that pours/spews from my fingers.