Trying to get my brew calendar back on schedule, I decided to double up on my recent brew day. I have made two or more batches of beer on a single day in the past (usually when procrastination positioned me to have to brew all at once so I would have beer ready for a party or to be finished and bottled in time to give as Christmas gifts).
The most I have ever brewed on one day is five batches (in February 2009 in advance of our annual St. Patrick’s Day party). I have brewed three batches in one day several times, and have brewed two batches at least half a dozen times – even once brewing two batches on two consecutive days. After having done that so often over the past four or five years, brewing only one batch in a day seems like I’m goofing off!!
My December brew schedule calls for Dunkel Lager and Schwarzbier. I had found what looks to be a good Schwarzbier recipe elsewhere online and had brewed a clone of Ayinger Altbairisch Dunkel before that I thought turned out excellent. So I organized my list to purchase ingredients for those recipes.
Then the January 2013 issue of Brew Your Own arrived at my house. Coincidentally, this issue features dark lagers, including discussions of styles and a couple of recipes for Baltic Porter, Tmavé and Trippelbock (even reminding me of how the Samuel Adams Triple Bock from long ago tasted like soy sauce!).
There was a featured article about the Faust Schwarzviertler beer. I saw the picture. I read the article. I looked at the recipe. I went to the Faust webpage. I looked at the webcam picture. I HAD TO MAKE THIS BEER!!
I’m still not doing all-grain brewing (imagine how long a brew day would be if I were!) but I wish I were so I could brew the all-grain recipe for this. The recipe is not yet showing up on the BYO website, but it should be after the February 2013 issue is released.
In any case, here are the ingredients for Batch 96 – Faust Schwarzviertler clone
- 20 ounces Munich Malt
- 9 ounces Smoked Malt
- 3 ounces Carafa III Malt
- 6.6 pound Munich liquid malt extract
- 1 ounce Perle hops (8.9% alpha acid)
- White Labs 833 German Bock Yeast
I deviated from the recipe by not including the SINAMAR color extract. Screw that – it will be dark enough to meet my requirements for a Dunkel Lager!
Once I had set this batch to cool (using the wort chiller set up I have pictured in previous posts), I set about making my Schwarzbier. This beer included the following ingredients:
- 9 ounces Carafa III Malt
- 4 ounces Chocolate Malt
- 4 ounces Crystal Malt (60° L)
- 3.3 pounds Munich liquid malt extract
- 3 pounds Pilsen Light dry malt extract
- 2 ounces Hallertau hops (3.8% alpha acid)
- 2 ounces Saaz hops (4.0% alpha acid)
- 2 packets Saflager 30-34/70 lager yeast
This batch also went smoothly.
Both batches were transferred into their fermenting buckets and the yeast pitched.
The problem I now had was I was out of fermenting space. My chest freezer had my two nearly empty kegs of Festbier and Dampfbier along with the Dortmunder Export that I am lagering. The keg fridge held the fermenting the Doppelbock. I needed to bring the Dunkel Lager, the Schwarzbier and the Doppelbock together at the same fermenting temperature – and the only thing I have that is large enough to hold all three batches at the same temperature at the same time is the chest freezer. That would free up the keg fridge to continue lagering the Dortmunder.
So the Festbier and the Dampfbier had to go.
I wasn’t sure how much I had left in either of those kegs, so I figured the best recourse was to bottle what was left. If there was a sufficient quantity, I could send some to my brothers or toss it in the beer fridge in the garage and drink it at my leisure.
I busted out my Blichmann Beer Gun – a must have for anybody who has to bottle multiple batches of beer at one time like I have done. I also sanitized 18 bottles (just to be safe) and bottle caps. I ended up with six bottles of the Festbier and only one bottle of the Dampfbier.
With the kegs empty, I could put the three fermenting batches in the chest freezer and the Dortmunder in the Keg Fridge to lager. So after hauling all those vessels around, all that was left for me to do was to clean up after brewing two batches of beer, filling seven bottles and emptying two kegs.
I was freakin’ tired by the end of all that.