Black Saxon NHC 2011
Category 4: Dark Lager
171 Entries
Sponsored by Briess Malt & Ingredients Company
Shawn Scott, McAlester, OK, Schwarzbier (Black Beer), Fellowship of Oklahoma Ale Makers (FOAM)
Gold Medal
"Black Saxon"
Schwarzbier
Ingredients for 7.5 U.S. gallons (28.39 liters)
7.0 lb (3.18 kg) Weyermann Munich II malt
6.0 lb (2.72 kg) Weyermann pils malt
8.0 oz (227 g) Weyermann Cara-Munich malt
12.0 oz (340 g) Weyermann Carafa I malt
1.5 oz (42 g) Tettnang pellet hops, 4.5% a.a. (FWH)
0.5 oz (14 g) Tettnang pellet hops, 4.5% a.a. (10 min)
Fermentis S-23 lager yeast (1 qt starter)
2.4 vol forced CO2 to carbonate
Original Specific Gravity: 1.054
Final Specific Gravity: 1.014
Boiling Time: 120 minutes
Directions
Mash grains at 153F (67C) for 60 minutes. Mash out at 168F (76C) for 15 minutes.
Runners-Up
Silver Medal: Norman Jufer, Ontario, CA, Dark American Lager, Inland Empire Brewers
Bronze Medal: Edward Bielaus, Rockville, MD, Dark American Lager, Brewers United for Real Potables (BURP)