Schwarz Pigs

This is my first attempt at a lager. I am suspicious of this whole lagering business so I choose a style that will hide imperfections. I went so far as to brew a 40l batch and split it using Southern German Lager yeast in one fermenter and trusty Safale us-05 in another. My first mistake was to drain the entire kettle into carboys at ale pitching temperature. I added the ale yeast and figured I’d pop the lager in the fermentation chamber to cool. I got nervous other microbes might take hold after a couple of hours yielded only a degree drop so I pitched hot:

Screen Shot 2015-05-07 at 9.38.07 AMI let the beer come up to 12°C where it sat for the most active period of fermentation. Here’s the whole schedule:

Screen Shot 2015-05-07 at 9.41.16 AMSo at this point I’m slowly moving the beer down to cold crashing temperature. This is an adaption of Brülosopher’s lager method which seems reasonable. I pulled a gravity sample before raising the temperature and it was right on track. This beer developed a thick creamy tan krausen that has now vanished.

Here’s the recipe using the great BeerXML Shortcode WordPress plugin:

Expand Recipe

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
38 L 60 min 23.6 IBUs 25.4 SRM 1.050 1.013 4.9 %
Actuals 1.046 1.01 4.7 %

Fermentables

Name Amount %
2-Row 7.1 kg 79.95
Munich Malt 480 g 5.41
Carafa II 400 g 4.5
Caramel/Crystal Malt - 40L 400 g 4.5
Pale Chocolate 400 g 4.5
Chocolate Malt 100 g 1.13

Hops

Name Amount Time Use Form Alpha %
Ahtanum 60 g 60 min Boil Pellet 5.2
Saaz 28 g 20 min Boil Pellet 4
Saaz 28 g 0 min Boil Pellet 4

Yeast

Name Lab Attenuation Temperature
Southern German Lager (WLP838) White Labs 72% 10°C - 12.78°C

Mash

Step Temperature Time
Mash In 66.67°C 60 min