Batch No. 64 - Yogurt the Magnificent

Yogurt the Magnificent

Brewed - February 2, 2013

Style - Schwarzbier (Black Beer)

Ingredients:

• 10.0 lbs. Munich
• 4.5 lbs. Pilsner
• 0.7 lbs.Crystal 40L
• 0.7 lbs. Chocolate
• 0.35 lbs. Carafa II
• 0.35 lbs. Roasted Barley

• 2.00 oz. Hallertaur (60)
• 1.00 oz. Hallertaur (20)
• 0.50 oz. Hallertaur (5)

• Wyeast 2206 Bavarian Lager (600 ml starter / 1 pack)
• Saflager S-23 Lager Yeast (dry / 1 pack)

OG – 1.048

Wyeast 2206:
Primary – 63 days
Secondary/Lager - ?? days

Kegged - ??

FG - 1.017
Attenuation - 64.6%
ABV - 4.1%

Saflager S-23:
Primary – 63 days
Secondary/Lager - ?? days

Kegged - ??

FG - 1.015
Attenuation - 68.75%
ABV - 4.32%

Notes:

• First time brewing a Schwarzbier
• Brewed this along with a czech pils knowing that I'd be out fo the country and I could just let this one go for a while in my chest freezer
• Trying out two different lager yeasts and using both Wyeast and Saflager again
• Mash at 154° and 75 min boil
• Tasted great when I transferred it for lagering on 4/6, but didn't get that great of attenuation with either yeast