Schwarzbier NHC07
Category 4: Dark Lager
Gold Medal
Sponsored by Briess Malt & Ingredients Co.
Steve and Dan Munch, Portland, OR, Schwarzbier (Black Beer), PDX Brewers
[Untitled]
Schwarzbier
Ingredients for 20 U.S. gallons (75.7 L)
20.0 lb (9.07 kg) Weyermann Munich I malt
13.0 lb (5.9 kg) Weyermann Pilsner malt
2.5 lb (1.13 kg) Weyermann caramel Munich II
2.1 lb (0.95 kg) Weyermann Carafa II
3.0 lb (1.36 kg) Weyermann melanoidin malt
2.0 lb (0.9 kg) Briess dextrin malt
3.25 oz (92 g) Tettnanger whole hops, 4.5% alpha acid (90 min.)
2.0 oz (56 g) Mt. Hood whole hops, 6.5% alpha acid (45 min.)
1.0 oz (28 g) Tettnanger whole hops, 4.5% alpha acid (15 min.)
Wyeast No. 2308 Munich lager yeast starter (1 gallon)
Wyeast yeast nutrient
Forced CO2 to carbonate
Original Specific Gravity: 1.055
Final Specific Gravity: 1.016
Boiling Time: 90 minutes
Primary Fermentation: 19 days at 52° F (11° C) in glass
Secondary Fermentation: 32 days at 54° F (12° C) in glass
Directions
Mash grains at 153° F (67° C) for 90 minutes.
Judges' Comments
"Some chocolate-good finish!"
"Finish with lingering roast/bitterness."
"Bitterness balances nicely. Starts sweet, finishes dry. Body might be a tad thick. Very nice! Excellent!"