BeerSmith™ Recipe Cloud

Notes

he following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online! Frank Taddeo of Royersford, PA, member of the Bruclear Homebrew Club, won a gold medal in Category #5: Dark European Lager with a Schwarzbier during the 2019 National Homebrew Competition Final Round in Providence, RI. Taddeo’s Dark European Lager was chosen as the best among 241 entries in the category. Directions: Single infusion mash at 154°F (68°C) for 45 minutes. Target 5.3 pH. Mash out at 170°F (77°C), lauter, then boil for 90 minutes. After flameout, chill to 170°F (77°C), add whirlpool hops, and allow 10 minutes of contact time. Chill to 50°F (10°C) and pitch yeast starter. Ferment at 50°F (10°C). On day 6, raise temperature to 65°F (18°C) over 2 days. Hold at 65°F (18°C) for 2 more days and then cold crash to 50°F (10°C) over 2 days. Force carbonate to 2 vol. (4 g/L) CO2. ------------- Had too much water in batch. Forgot about the 1.2 L in the dark grain and used all 10 gallons of water. Pitched at 56F and lowered to 54F. More of a dark brown than black. Might be from only adding extract from cold steeping @10 mins left in boil. 5/31/23 - Added Cold Crash bag to blow off. Raised temp to 60F. Low activity. 6/2/23 - Raised to 65F. SG = 1.013. Added 6 corn sugar carb tabs to dry it out.