 |
 |
 |
 |
 |
 |
 |
Black Bear, uh Beer
Great tasting dark lager. Brewed on Big Brew Day '11. Thanks to
all my brew buddies for having spare equipment (since I forgot half
my stuff). It all worked out in the end.
| Brewer: | Christo | Email: | - | |||||
| Beer: | Black Bear, uh Beer | Style: | Schwarzbier | |||||
| Type: | All grain | Size: | 5.3 gallons | |||||
| Color: |
|
Bitterness: | 24 IBU | |||||
| OG: | 1.051 | FG: | 1.012 | |||||
| Alcohol: | 5.0% v/v (3.9% w/w) | |||||||
| Water: | I have Munich type water. | |||||||
| Grain: | 4.5 lb. Pilsner 2-row 4 lb. German Munich .5 lb. Carafa Special III .25 lb. Belgian aromatic .5 lb. Belgian CaraMunich 2 oz. Roasted barley |
|||||||
| Mash: | 75% efficiency | |||||||
| 152F for 75 minutes. Batch sparged. | ||||||||
| Boil: | 75 minutes | SG 1.041 | 6.5 gallons | |||||
| Irish Moss at 15 minutes. | ||||||||
| Hops: | .25 oz. Magnum (12.5% AA, 60 min.) 1 oz. Hallertauer (4.1% AA, 30 min.) |
|||||||
| Yeast: | 34/70 from Amer lager yeast cake. | |||||||
| Log: | After an eventful day of forgetting my burner/boil pot, my chiller tubing, scale, and hydrometer, things went pretty smoothly during ferment. Brought home and chilled to 60F (only got to 80F at Big Brew) before pitching. Went 21 days in primary at 50F. 42 days in secondary (no free kegs) at 46F. | |||||||
| Carbonation: | 2.4 volumes | Keg: 14.2 psi @ 46°F | ||||||
| Tasting: | Tremendous chocolate and light coffee notes without any harsh burnt aroma. Flavor has a bit more coffee with the chocolate & hint of caramel leading to a just-to-sweet-side balance with earthy type bittering and drying finish from both the darker malts and hops lingering nicely. Body is med-light and begs for another sip. Pretty dark brown with garnet highlights and crystal clear. Gong to enjoy this one. | |||||||
Recipe posted 07/05/11.
