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Vienna Tmavé 12° CZ Schwarzbier


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#1 Steve Urquell

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Posted 07 May 2016 - 06:58 AM

Looking at doing this one soon using S-189 slurry. New recipe for me. Hoping to get some raisin-type character from the Caraaroma.

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

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#2 HVB

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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 Steve Urquell

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Posted 09 May 2016 - 03:46 PM

Post like this are making it hard for me to stay away from lager brewing. I can see this on tap at dom Drez

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!

Edited by chils, 09 May 2016 - 03:46 PM.


#4 neddles

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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 Steve Urquell

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Posted 10 May 2016 - 03:21 PM

Chils, came here to ask what your favorite Vienna malt is and noticed you have "Vienna (UK)" listed. What's that?

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.

#6 neddles

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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 Steve Urquell

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Posted 25 May 2016 - 03:42 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.

#8 shaggaroo

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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 Steve Urquell

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Posted 25 May 2016 - 03:46 PM

Midnight Wheat = good stuff

Yeah, looks to be a great color adder w/o much flavor addition.

#10 Steve Urquell

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Posted 26 May 2016 - 04:30 AM

Doughed in at 150F, just decided to do a 2 step mash @ 150/158F. pH is 5.3 w/ RO water and 2.5/1g of CaCl2/CaSO4, no acid additions.

Smells fantastic w/ all that Vienna and the choc wheat/CA makes it smell like brownies. Yum.

#11 Steve Urquell

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Posted 26 May 2016 - 05:21 AM

Added 5qts boiling water to hit 158F for the alpha rest. pH 5.4. Mash tastes like Cocoa Puffs cereal milk.

#12 Jub

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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 Steve Urquell

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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 Steve Urquell

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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 Jub

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Posted 16 June 2016 - 09:17 PM

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 😑

#16 Steve Urquell

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Posted 17 June 2016 - 03:46 AM

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

What's your recipe look like?

#17 Jub

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Posted 21 June 2016 - 06:43 AM

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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 Steve Urquell

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Posted 21 June 2016 - 03:22 PM

Did the sonnet come thru in flavor? I've never used it.



#19 HVB

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Posted 21 June 2016 - 03:51 PM

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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 Jub

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Posted 21 June 2016 - 05:44 PM

Chils - Not much hop flavor from the sonnet, did a all-sonnet Helles and it was pretty lackluster as well. Acid level is only 2.5 or something ridic. Probably wouldn't seek it out again

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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