Next up is something different

[Muddydisco]

Hi all, I'm planning on a Schwarzbier Black Beer/ lager

4.00 kg Pilsner (2 Row) UK (2.0 EBC) Grain 71.43 %
1.00 kg Munich Malt (17.7 EBC) Grain 17.86 %
0.45 kg Carafa III (1034.3 EBC) Grain 8.04 %
0.15 kg Aromatic Malt (51.2 EBC) Grain 2.68 %
35.00 gm Hallertauer, New Zealand [8.00 %] (90 min) Hops 28.5 IBU
15.00 gm Hallertauer Hersbrucker [3.00 %] (20 min) Hops 2.6 IBU
15.00 gm Hallertauer Hersbrucker [4.00 %] (15 min) (Aroma Hop-Steep) Hops -

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.79 %
Bitterness: 31.1 IBU
Est Color: 64.3 EBC

Now I have never done Lagers at all so I want help
What mash temp would you go for? I thought 64c? Or would you step it?
Also what are the good basic rules for fermenting it starting temps and lagering steps Please :thumb:
I have never paid attention to lagers as I didn't see myself brewing them, but now look I need all that info that I have missed out on

Oh and point out any stupid mistakes please, speling or ortherwise :rofl:

 

[Aleman]

What mash temp would you go for? I thought 64c? Or would you step it?

Typically 50 / 60 / 70 as a stepped mash gives good results. say 30 / 30 / 60 (Yes a 2 hour mash), or as an alternative which I prefer as I don't like spending too long below 62C wold be

60C for 30 minutes then
68C for 60 Minutes Rising to
74C for mash out

The thing to avoid is hanging about too long in the protein digestion range (<62C) as it can affect mouthfeel.

64C single infusion is also good :thumb:

Also what are the good basic rules for fermenting it starting temps and lagering steps Please :thumb:

If you can pitch big, then start fermentation at the fermentation temperature. Mr Malty's pitching rates are a good place to start . . .but as the temperature drops then amounts to pitch increase dramatically.If I was pitching w34/70 into 25L of wort at 10C then I would probably use 75g. . . . Pitching at 16C then 40g would be enough and pitching at 18-20C 20g is adequate.

If you don't want to pitch huge then you can pitch at 18-20C, and over the next 24hours gradually reduce the fermentation temperature down to the correct fermentation temp . . . you will need to do a Diacetyl rest at the end of fermentation (Raise temp to 18C for 36 Hours, then crash cool).

The Czech rule of thumb for fermentation and lagering is
One day of fermentation for every degree Plato (1 Plato = 4 gravity points)
One week of lagering (at close to 0C) for every degree Plato.

So you have to be patient :lol:

However, if you can get your beer down to -1 to -2C (it's not quite slushy but very close) you can 'speed up' lagering, as 1 day at -2 is equivalent to 1 week at about 0C . . . Polyclar 730 is a good addition to help remove chill haze. I normally go for 1 Week at 0C, 2 Weeks at -2C, and a final week at 0C again

I have never paid attention to lagers as I didn't see myself brewing them, but now look I need all that info that I have missed out on

The forum has a great search facility so you can find out what you missed out on . . . and busy people like myself wouldn't have to repeat themselves as frequently :lol: :lol: :lol:

 

[Muddydisco]

Yes I know we have a great search engine but I can never find all the info in one place. And if we all used the serarch button you would become redundant and we wouldn't want the flow of knowledge from you to stop. :grin: :lol:

Thats everything I wanted to know. As ever Tony you are the man :thumb: