Fifteen more in the fermenters
I did a ten gallon split batch of Harry Knuckle Rye IPA. Half is fermenting on US05 and the other on wyeast bavarian lager yeast at 50 degrees. I am going to try and have the ale half ready for the holidays.
On Sunday I did a 5 gallon batch of Schwartz beer. Not sure on the name. The recipe broke down like this:
Pilsner (2.0 SRM) 60.5%
Munich Malt, Dark (15.5 SRM) 27.9%
Carafa III (525.0 SRM) 7.0%
Caramel/Crystal Malt – 60L (60.0 SRM) 4.7%
Magnum [14.10%] (60 min) Hops 24.3 IBU
Spalter [4.10%] (20 min) Hops 3.0 IBU
Mash at 154 for 60 minutes.
Mill the the Carafa seperate from the other grains and do not mash it. You want to cap the mash with these grains. I added them to the mash before the first vorlouf.
The Schwartz is for the St. Patricks day party. It should have 2 solid months to lager. It is fermenting in the same water bath as the Harry Knuckle Rye Lager. I used a 2 liter starter of Bohemian lager yeast.
Schwartzbeir sounds nice! Really like the idea of capping the mash with the carafe for color. I might give this a shot with the next batch of Old Black Dog. Due to be brewed early in the new year.
Im feeling pretty good about it as well. The hydro sample sure as hell looked like a porter but when sampled it was not roasty at all. Here is hoping that it turns out.
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The Harry Knuckle Rye Ale has already fermented down to 1012 and was dryhopped with 2.5 oz of Simcoe on Tuesday.