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Black Bear Lager

This is a schwartzbier recipie inspired by michael jackson's writings of schwarzbier from the
Kostritzer brewery in East Germany. Steam lager yeast will be used at a fermentation temp of
55 F (this yeast makes it possible to brew lagers in the garage) This is a first attempt of such
a beer, and choclate malt was included close to 7% of total malt. A single decoction mash will
be used with the sugar rest at appx 66-68 degrees to develop a medium to full body.

Brewer: Eric W Email: wagere@ucs.orst.edu
Beer: Black Bear Lager Style: Schwarzbier
Type: All grain Size: 5.5 gallons
Color:
58 HCU (~24 SRM)
Bitterness: 43 IBU
OG: 1.050 FG: 1.018
Alcohol: 4.2% v/v (3.3% w/w)
Water: Water is treated with a carbon block filter. Local water is very soft
(like most oregon water) with less than 50ppm TDS. No brewing salts
were used.
Grain: 4.5 lb. German Pilsner
3.0 lb. Belgian Munich
.5 lb. Dextrine malt (Cara-Pils)
.5 lb. British chocolate
.25 lb. Light roast barley
Mash: 87% efficiency
A single decoction will be used. Mash in grain with 2.75 gallons for acid rest
at 40C. Heat mash to 50C for 20 min. Pull thick decoction (appx 50%), and bring to 70C until conversion.
Bring to a boil for 20-30 minutes for flavor development. Add gradually back to main mash to obtain a rest
temp of 66-68 degrees. Mash until conversion and bring mash temp up to 75-77C to inactivate enzymes.
Boil: 75 minutes SG 1.040 7.0 gallons
Hops: 1.5 oz. Herbsrucker (5.8% AA, 60 min.)
.5 oz. Herbsrucker (5.8% AA, 30 min.)
.5 oz. Herbsrucker (5.8% AA, 15 min.)
.5 oz. Herbsrucker (aroma)
Yeast: San Franciso Lager yeast (white labs ) will be repitched from a
previous brew.
Log: Brew date: Feb. 19, 1999. Ferment at 55 F for two weeks. Will lager at
39 F for 4 weeks, and will force carbonate.
Carbonation: Force carbonate to 2.5 Volumes
Tasting: Will let you know when it comes time.

Recipe posted 02/19/99.