Moving Day Schwartzbier

Safely tucked away inside Brunhilde, minding its own business, lagering hapily until unceremoniously ripped from its chilly coccoon only to be stored at room temperature for 2 weeks. This was my last "westside" brew, and it turned out OK for the most part.

The aroma is rich and malty, as is the initial taste. However, there is a very noticable sour end note which I must attribute to the 2-week room temperature rest. It's still quite drinkable, and being on tap has a tendancy to mellow out some of the sharper flavors.


Initial 1.062 3/25/12
Transfer 1.011 4/7/12
Final 1.011 6/4/12
6.69% ABV How is this calculated?


8.00 lb 2-row Pilsner Malt
2.00 lb Munich Malt I
1.00 lb Midnight Wheat
0.25 lb Aromatic Malt
0.25 lb Crystal 20L
2 oz Hallertauer hop pellets (4.3%)
1 packet SafLager S-23 dry yeast


Mash grains at 150F for 60 min. Sparge to collect 5 gallons.
Bring to a boil and add 1.25 oz hop pellets.
Boil for 30 minutes and add .50 oz hops
Boil 25 minutes more, then add the remaining .25 oz of hops.
Continue boil for 5 additional minutes.
Cool, pitch yeast, and ferment at 50F for 7 days.
Diacetyl rest at 70F for 2 days
Rack to secondary and drop temp 5F per day til beer is at 35F
Lager at 35F for 5-6 weeks.
(The following steps are not recommended)
Remove from fridge.
Transport 12 miles in a Jeep that needs new shocks.
Let sit at 75F for 2 weeks before kegging.

Back to beer main