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Schwarz 2.0 – Split Batch Temperature Experiment

February 15, 2017 by Derek Springer 6 Comments

Check out the rest of my recipes in the index.

It is no secret that Schwarzbier is a bit of a white whale for me (irony duly noted). Dark and smooth with a crisp toasty breadiness, Schwarzbier straddles the line between malty and hoppy while remaining balanced and crushable. Why am I so obsessed? Besides being a noted lagerhead, Schwarzbier satisfies my innate desire as a homebrewer to brew beers that I otherwise would never be able to find “in the wild.” But who am I kidding, really? I love brewing Schwarzbier because it gives me statistically one of the highest chances of advancing to the final round of the National Homebrew Competition 👌. Previous attempts of mine either turned out too roasty, like a porter, or too dry and austere, not even worth a full writeup. But as they say: practice makes perfect and I feel like I am getting really close.

Having been interested in performing my own split batch experiments for a while, my wife graciously gifted me a set of three gallon Better Bottles as well as a set of 2.5 gallon ball lock kegs so I could split my typical 5.5 gallon batches. I figured why not kill two birds with one stone? This Schwarzbier is the first of what I hope will be a great many split batch experiments of varying levels of scientific significance.

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Filed Under: Experiments, Recipes Tagged With: experiment, lager, recipe, schwarzbier, split batch

Schwarz – Schwarzbier

January 15, 2015 by Derek Springer 2 Comments

Check out the rest of my recipes in the index.

Schwarz schwarzbier wide shot
There is a attitude in craft brewing (sometimes from brewers and certainly from consumers) that I cannot quite understand: lagers are garbage and should be avoided like the plague. I get it, we have all been abused by crummy American Macro Lagers for the better part of a century, but do not throw that baby out with the bath water! Haters gonna hate, but I find I will choose a high-quality, well-crafted lager over any number of ales 80% of the time. I consider the opportunity I had to sample unfiltered Pilsner Urquell straight from the barrel to be one of the highlights of my beer-life.

@derekspringer pouring some @Pilsner_Urquell cask beer #EBBC14 pic.twitter.com/HDEAE7pCX9

— The Church Cafe Bar (@thechurch_ie) June 28, 2014

Malty, hoppy, light, dark, or smokey, it did not matter: the lagers I had in Europe were excellent in way you write home about. I often find myself longing for the crisp, refreshing lagers I consume by the gallon while I am over there. San Diego being the craft-dominant town that it is I find that if I want to drink a classic-style lager I have to make it myself. Enter the schwarzbier: crisp, clean, and dark as night; a Pilsner with an identity crisis. If you think about it, the schwarzbier is the the original hoppy black beer.

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Filed Under: Recipes Tagged With: dark, lager, recipe

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Derek Springer

Derek Springer

I write code & brew beer--if you ask nice I'll share some with you :)

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