Hi Folks,
I've had a quick look and couldn't find anything that answers my question. So as the title states I'm in the process of making my first Schwarzbier with WLP920 (old Bavarian lager), currently ramping up the temp for D rest.
My question is does a Schwarzbier require an extended lagering period due to the specialty malts (carafa iii and chocolate in this case) similar to how a stout needs additional time so as to not taste "green", or would a basic lagering period of about 3-4 weeks work like the light lager I've done?
From what I understand, lager yeasts tend to put more emphasis on the malts.
Thanks
Dave
I've had a quick look and couldn't find anything that answers my question. So as the title states I'm in the process of making my first Schwarzbier with WLP920 (old Bavarian lager), currently ramping up the temp for D rest.
My question is does a Schwarzbier require an extended lagering period due to the specialty malts (carafa iii and chocolate in this case) similar to how a stout needs additional time so as to not taste "green", or would a basic lagering period of about 3-4 weeks work like the light lager I've done?
From what I understand, lager yeasts tend to put more emphasis on the malts.
Thanks
Dave