Coyotl Nanobrewery
Batch eight: Schwartzbier (Black Lager)

08/14/2007 16:43 Started 2 gallons R/O to heat, target 170°F

08/14/2007 16:57 At 150°F, added "Sulfate Media Blend"

08/14/2007 17:05 Hit 170°F, drop to gas 3

08/14/2007 17:08 added sock with grains for 30 minute steep

08/14/2007 17:21 down to 160°F, raising heat to 4. 6.5 lbs LME in sink at 130

08/14/2007 17:24 at 165°F, gas to 3.5

08/14/2007 17:31 Got down to 155°F, upped gas to 4

08/14/2007 17:37 Down to 155°F, full gas for last minute

08/14/2007 17:40 Draining grains, microwaving R/O water for sparge

08/14/2007 17:46 Added LME and water, about 1 gallon of water, and on high for boil

08/14/2007 18:16 Just remembered smack pack...

08/14/2007 18:35 Hit boil, added 2oz Hallertauer for boil on high

08/14/2007 19:15 .5 oz Hallertauer for aroma at 20 minutes

08/14/2007 19:20 adding Whirlfloc tablet

08/14/2007 19:35 gas off, adding .5 oz Hallertauer for aroma

08/14/2007 19:38 Poured about .5 gallons R/O in Wort, added to ice bath (using discard sanitizer) at about 170°F

08/14/2007 19:53 Wort down to 140°F, added to 10 lbs ice that had mostly melted, .25 gal filtered water from fridge, now at 84°F

08/14/2007 20:01 Set in 60°F chiller to see if I can get it lower

08/14/2007 20:32 Pitched at about 80°F, leaving in office until bubbles. Sample reads 1.046 at 80°F, so OG is 1.048

08/15/2007 05:30 Bubbling away at 70°F, dialed controller back to 60°F.

08/15/2007 11:30 Still bubbling away at 64°F (fermometer read 66), dialed controller down to 54°F.

08/16/2007 05:30 Bubbling away at 55°F. Looks like very roughly a bubble every other minute. Confirmed in Papazia book that Schwartzbier would Primary at about 55°F, dropping down to between 35°F and 55°F for two to three week secondary.

08/17/2007 05:30 Down to about one bubble every five seconds at 55°F.

2007-08-18 16:29 Down to about one bubble every ten seconds at 55°F.

2007-08-20 17:15 Racked to secondary. Sample was 1.018 at 57°F. Back in chiller at 44°F for secondary.

sample tasted better than anything that I have brewed to completion so far... hint of roast and chocolate

2007-09-09 15:00 Bottled, SPGR measured 1.020 at 48°F (Adjusts to 1.019). Tastes like black gold :)

YEAST STRAIN: 2124  |  Bohemian Lager.

A Carlsberg type yeast and most widely used lager strain in the world. 
Produces a distinct malty profile with some ester character and a crisp finish. 
Will ferment in the 45-55°F range for various beer styles. 
Benefits from diacetyl rest at 58°F (14°C) for 24 hours after fermentation is complete. 
Also used for pseudo-ale production with fermentations at 75°F, which eliminates sulfur production.

Origin:
Flocculation: Medium
Attenuation: 73-77%
Temperature Range: 48-58F, 9-14C
Alcohol Tolerance: 9% ABV

Styles:
   Baltic Porter
   Bière de Garde
   Bohemian Pilsner
   Classic American Pilsner
   Dark American Lager
   Doppelbock
   Dortmunder Export
   Eisbock
   German Pilsner (Pils)
   Maibock/Helles Bock
   Munich Dunkel
   Munich Helles
   Oktoberfest/Märzen
   Schwarzbier (Black Beer)
   Traditional Bock
   Vienna Lager

08/14/2007 16:43		Started 2 gallons R/O to heat, target 170°F
08/14/2007 16:57		At 150°F, added "Sulfate Media Blend"
08/14/2007 17:05		Hit 170°F, drop to gas 3
08/14/2007 17:08		added sock with grains for 30 minute steep
08/14/2007 17:21		down to 160°F, raising heat to 4. 6.5 lbs LME in sink at 130
08/14/2007 17:24		at 165°F, gas to 3.5
08/14/2007 17:31		Got down to 155°F, upped gas to 4
08/14/2007 17:37		Down to 155°F, full gas for last minute
08/14/2007 17:40		Draining grains, microwaving R/O water for sparge
08/14/2007 17:46		Added LME and water, about 1 gallon of water, and on high for boil
08/14/2007 18:16		Just remembered smack pack...
08/14/2007 18:35		Hit boil, added 2oz Hallertauer for boil on high
08/14/2007 19:15		.5 oz Hallertauer for aroma at 20 minutes
08/14/2007 19:20		adding Whirlfloc tablet
08/14/2007 19:35		gas off, adding .5 oz Hallertauer for aroma
08/14/2007 19:38		Poured about .5 gallons R/O in Wort, added to ice bath (using discard sanitizer) at about 170°F
08/14/2007 19:53		Wort down to 140°F, added to 10 lbs ice that had mostly melted, .25 gal filtered water from fridge, now at 84°F
08/14/2007 20:01		Set in 60°F chiller to see if I can get it lower
08/14/2007 20:32		Pitched at about 80°F, leaving in office until bubbles. Sample reads 1.046 at 80°F, so OG is 1.048
08/15/2007 05:30		Bubbling away at 70°F, dialed controller back to 60°F.
08/15/2007 11:30		Still bubbling away at 64°F (fermometer read 66), dialed controller down to 54°F.
08/16/2007 05:30		Bubbling away at 55°F. Looks like very roughly a bubble every other minute. Confirmed in Papazia book that Schwartzbier would Primary at about 55°F, dropping down to between 35°F and 55°F for two to three week secondary.
08/17/2007 05:30		Down to about one bubble every five seconds at 55°F.
2007-08-18 16:29		Down to about one bubble every ten seconds at 55°F.
2007-08-20 17:15		Racked to secondary. Sample was 1.018 at 57°F. Back in chiller at 44°F for secondary.
		sample tasted better than anything that I have brewed to completion so far... hint of roast and chocolate
2007-09-09 15:00		Bottled, SPGR measured 1.020 at 48°F (Adjusts to 1.019). Tastes like black gold :)