I was told the proper pronounciation of Zywiec is "Chevettes", a word meaning "Strong". And indeed, there's nothing puny about this one.
This was my first experience brewing all-grain. Mark Rogerson was kind enough to invite me over to use his equipment. We started at O-Dark:30 and I didn't leave until about 2:30 in the afternoon. I wouldn't say it was fun, but it was certainly a learning experience. I think I'll stick with partial mash for the time being.
Regardless, this batch is tasty! Rich, malty sweetness, with very pronounced chocolate and coffee tones. Mark used a different yeast, and his fermentation technique was a bit different. Also, he force-carbonated his while mine is bottle-conditioned. Although similar, there are noticable differences when tasting these two back-to-back.
Transfer 1.050 (4/13/10)
Final 1.028 (8/21/10)
8.40% ABV How is this calculated?
33.00 lb Pilsner (American)
1.75 lb Caravienne Malt
1.00 lb Caramunich Malt
1.00 lb Chocolate Malt
0.50 lb Carafa II
5.25 oz Mt. Hood (5.00 %) (60 min)
0.50 oz Saaz (4.00 %) (10 min)
Wyeast Munich Lager yeast (#2308) - Mark used White Labs #WLP830
Mash grains at 145° for 45 minutes
Raise temp to 153° and mash 45 minutes more
Raise temp to 168 for 15 minutes
Sparge wort to the boil kettle.
Bring to a boil, add Mt Hood hops, and boil for 50 minutes
Add Saaz hops and continue boil for 10 more minutes
Cool, pitch yeast and ferment at 55° for 3 weeks
Transfer to secondary and continue ferment at 55° for 9 weeks
Realize your yeast are dead and dying, purchase new yeast
Make a yeast starter and re-pitch
Continue 55° ferment for 6 more weeks
Bottle condition for 6 weeks before enjoying.
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