If you follow this blog at all, or SheppyBrew's Facebook Page, or my twitter feed, or are just someone I have talked to in the past couple of weeks, you know that SheppyBrew's Sasquatch Hunter German Altbier is now an award winning beer.
I won't go into the details on the 1st place winning beer here. If you want, you can read my posts "Kind of a Big Deal" and "Brewing for the Nationals". Feel free to shower me with praise and congratulations in any or all of the comment sections.
Lots of you know that I have been brewing since 2009 when my sister got me a Mr. Beer kit as a Christmas gift. Until this year, I've never entered a home-brew competition. I've been told that I should, and I always agree. Not that I necessarily expected that I would win anything. I mostly thought I should enter competitions to get objective feedback.
Showing posts with label Khazad-dum. Show all posts
Showing posts with label Khazad-dum. Show all posts
Monday, May 20, 2013
Monday, February 11, 2013
Khazad-dûm Brew Day
So, if you've been following my blog or SheppyBrew's Facebook page or my twitter feed over the past few days, it does not come as a surprise that I brewed Sunday. I have made no secret of the fact that I was planning on brewing "Khazad-dûm Black Lager". As I mentioned, this is the Category 4 representative of my quest to brew at least one all-grain batch in every BJCP beer category (see SheppyBrew Styles).
We got some snow overnight, so this brew day was in the garage. I got started around 5 AM and had the mash going by 5:30.
This time, I left the dark malts (Carafa III) out of most of the mash, adding them in with about 10 or 15 minutes left. I decided to try this because various guest on various podcasts say this keeps harsh roasty flavors out of beer. As my mashes are usually pretty long, this seemed like a decent idea to me, so I decided I would try it out with my Schwarzbier. I think next time I do a black IPA, I will use the same technique.
We got some snow overnight, so this brew day was in the garage. I got started around 5 AM and had the mash going by 5:30.
This time, I left the dark malts (Carafa III) out of most of the mash, adding them in with about 10 or 15 minutes left. I decided to try this because various guest on various podcasts say this keeps harsh roasty flavors out of beer. As my mashes are usually pretty long, this seemed like a decent idea to me, so I decided I would try it out with my Schwarzbier. I think next time I do a black IPA, I will use the same technique.
Saturday, February 09, 2013
4C. Schwarzbier (Black Beer)
I mentioned not-to-long-ago
that my 2013 brewing goal is to expand my resume of beer styles. I want
to have at least one beer brewed of each of the 23 BJCP beer style
categories. After my 1D. Munich Helles, I now have 9 more categories to brew.
Next up is Category 4 — Dark Lager. The sub-category I have chosen for this category is 4C. Schwarzbier (Black Beer).
A Schwarzbier is another clean German lager. As the name suggests, it is dark in color and has a decent amount of roast in the flavor and aroma. It is generally very balanced between the hop bitterness and malt sweetness. It can have a fair amount of noble hop character, although the guidelines say it should be restrained. The base has a nice bready Munich malt flavor.
Next up is Category 4 — Dark Lager. The sub-category I have chosen for this category is 4C. Schwarzbier (Black Beer).
A Schwarzbier is another clean German lager. As the name suggests, it is dark in color and has a decent amount of roast in the flavor and aroma. It is generally very balanced between the hop bitterness and malt sweetness. It can have a fair amount of noble hop character, although the guidelines say it should be restrained. The base has a nice bready Munich malt flavor.
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