|
|
As Seen In |
Award-Winning Recipes from the 1996 Maltose Falcons Mayfaire Competition
First Place, Class 15, Dark LagerSchwarzbierby Brian Vessa and Bruce Brode, Venice, CA. For 6 gallons: Grains: 6 lbs. German pale malt. 4 lbs. 15 L. Munich malt. 0.5 lb. 72 L. Belgian CaraMunich malt. 6 oz. 40 L. Caramel malt. 2 oz. Gambrinus Honey malt. 4 oz. 120 L. Caramel malt. 2 oz. Belgian Chocolate malt. Added to boil: 2 oz. Belgian chocolate malt, 2 oz. American chocolate malt. Hops: 12.2 grams American Northern Brewer pellets, 7.5% A.A., boiled 60 min. to yield 10 IBU. 11.4 grams German Northern Brewer leaf, 8.8% A.A., boiled 60 min. to yield 10 IBU. 7.8 grams Galena pellets, 11.7% A.A., boiled 60 min. to yield 10 IBU (total 30 IBU). 0.5 oz. Tettnang pellets, 3.5% A.A., steep for 40 min. after fire off, for finishing. Yeast: Wyeast Danish Lager (original strain), in 5.25 cup starter. Water: From vending machine: 3 parts drinking water to 2 parts low sodium water. Procedure: Protein rest at 122 F. Thick decoction to strike 150 F., rest 30 min., to strike boil for 10 min., return decoction to rest mash, strike 140 F. Raise to strike 150 F., rest 105 min. Mash out at 170 F. Sparge to kettle and boil with hop additions as noted above. Total boil time 80 min. Ferment primary 46 F. for 17 days, secondary 40 F. for 27 days, lager for 31 days. O.G. 1.043, F.G. 1.0125. Back to The Roost || Brew Recipes || Brews & News |
