Vienna Tmavé 12° CZ Schwarzbier
#1
Posted 07 May 2016 - 06:58 AM
7gal Batch. 1.050-1.012, 26IBU, 20SRM
Mash schedule: 135F/10min(12 qts @ 146F), 144F/30min(3.2qts boiling), 158F/30min(8.5 qts boiling) Water 1.5/1.5G CaSO4, 2/2G CaCl2 mash/sparge
#2
Posted 09 May 2016 - 05:26 AM
Post like this are making it hard for me to stay away from lager brewing. I can see this on tap at dom Drez
#3
Posted 09 May 2016 - 03:46 PM
Thanks. Hoping this one comes out as envisioned. I waffled back and forth on caraaroma vs caramunich or both. Decided to keep it simple and will adjust on the next batch if necessary. Get your lager on duder!Post like this are making it hard for me to stay away from lager brewing. I can see this on tap at dom Drez
Edited by chils, 09 May 2016 - 03:46 PM.
#4
Posted 10 May 2016 - 01:10 PM
Chils, came here to ask what your favorite Vienna malt is and noticed you have "Vienna (UK)" listed. What's that?
#5
Posted 10 May 2016 - 03:21 PM
This latest sack is Franco Belges. I feel like it is good malt but the last sack I had was Best Malz and I think it was a bit richer.Chils, came here to ask what your favorite Vienna malt is and noticed you have "Vienna (UK)" listed. What's that?
#6
Posted 10 May 2016 - 06:42 PM
This latest sack is Franco Belges. I feel like it is good malt but the last sack I had was Best Malz and I think it was a bit richer.
Good to know, thanks. I have used the FB but only in saison. I find it a bit subtle but maybe that's why I liked it in saison. I will give the Best Malz a try.
#7
Posted 25 May 2016 - 03:42 PM
#8
Posted 25 May 2016 - 03:45 PM
Brewing this one in the morning. First time using Midnight wheat. I was surprised at how mild it is when chomped raw--almost no roast flavor at all. Strange for a black malt.
Midnight Wheat = good stuff
#9
Posted 25 May 2016 - 03:46 PM
Yeah, looks to be a great color adder w/o much flavor addition.Midnight Wheat = good stuff
#10
Posted 26 May 2016 - 04:30 AM
Smells fantastic w/ all that Vienna and the choc wheat/CA makes it smell like brownies. Yum.
#11
Posted 26 May 2016 - 05:21 AM
#12
Posted 07 June 2016 - 07:45 PM
How'd that midnight wheat taste after ferm doggie?? I've seen it a couple times in the store, never tried tho
#13
Posted 07 June 2016 - 10:46 PM
How'd that midnight wheat taste after ferm doggie?? I've seen it a couple times in the store, never tried tho
Its super mild. Just started crashing it yesterday and it comes thru as the mildest milk chocolate--no roast at all. When you chomp the raw grain it is super mild as well.
#14
Posted 14 June 2016 - 02:25 PM
Kegged this one today. Full keg and 6 bottles. Tasted pretty damned good--bready, sweet and chocolatey and was very clear. Went ahead and gelled the keg. Harvested a bunch of yeast and will reuse it on an upcoming batch.
#15
Posted 16 June 2016 - 09:17 PM
Not sure when that will happen tho 😑
#16
Posted 17 June 2016 - 03:46 AM
What's your recipe look like?Sounds real good, finally kicked my schwarzbier keg and I'm dying to rebrew with a few tweaks
Not sure when that will happen tho
#17
Posted 21 June 2016 - 06:43 AM
Mashed at 150F if I remember right
I found it was too roasty, think I'd drop the chocolate and go all Carafa II next time. However, most other people that had it wanted MORE roast - not sure what to think of that
#18
Posted 21 June 2016 - 03:22 PM
Did the sonnet come thru in flavor? I've never used it.
#19
Posted 21 June 2016 - 03:51 PM
Mashed at 150F if I remember right
I found it was too roasty, think I'd drop the chocolate and go all Carafa II next time. However, most other people that had it wanted MORE roast - not sure what to think of that
Dump the chocolate and go with midnight wheat.
#20
Posted 21 June 2016 - 05:44 PM
Drez - Yeah I'm thinking something like that. Isn't that like 550L tho? It was almost too dark as it was
I'm going for a dark brown/red color but just a notch over a Pils in flavor. Want that roast super subtle, just enough to keep the palate clean
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