jnuts
Member
Ingredients
3 lbs Munich Malt
3 lbs Rye, Flaked
1 lbs Chocolate Rye Malt
1 lbs Pale Malt (6-Row)
1 oz Mt. Hood 6%AA (Boil 60 min)
.50 oz Saaz 4%AA (Boil 20 min)
1 pkg Nottingham
I did a single infusion mash @ 154 F
Bottled after 2 weeks with about 5.5 oz of amber Belgian Candi Sugar
4.7% ABV
This was my first all grain batch of beer. Next time I'd like to make it a true lager once I have the capability. But for a black lager-style ale I'm really impressed. Rich roasted notes and good carbonation. The percentage of rye gave a nice dryness to it as well. There's much to enjoy and I'm excited to see what future generations of this rye shwarzbier brings. The hops balance out the beer nicely and maybe next time I'll try some Hallertaur instead of Mt. Hood. I think the yeast was a good yeast for an ale version. Oh and the color? Perfect. Dark as night.
3 lbs Munich Malt
3 lbs Rye, Flaked
1 lbs Chocolate Rye Malt
1 lbs Pale Malt (6-Row)
1 oz Mt. Hood 6%AA (Boil 60 min)
.50 oz Saaz 4%AA (Boil 20 min)
1 pkg Nottingham
I did a single infusion mash @ 154 F
Bottled after 2 weeks with about 5.5 oz of amber Belgian Candi Sugar
4.7% ABV
This was my first all grain batch of beer. Next time I'd like to make it a true lager once I have the capability. But for a black lager-style ale I'm really impressed. Rich roasted notes and good carbonation. The percentage of rye gave a nice dryness to it as well. There's much to enjoy and I'm excited to see what future generations of this rye shwarzbier brings. The hops balance out the beer nicely and maybe next time I'll try some Hallertaur instead of Mt. Hood. I think the yeast was a good yeast for an ale version. Oh and the color? Perfect. Dark as night.
