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This is our attempt to make something along the lines of Weltenburger
Closter Dunkel, one of my favorite beers. The whole grain bill is
basically Munich malt with just a touch of color (but little flavor)
from the black malt.
The black malt should not give the beer any roasty character,
hence using the debittered black. We also minimized any roast
flavors by crushing the debittered black very fine, and adding it to
the mash at the very end, when we started to recirculate. Just for
color basically with very mild flavor.
Lagers need a massive amount of yeast, so we did a 4L starter for
this one.
We used our 4x chiller to get the wort down to the 49 F pitching
temp, but then we let it warm up (unintentionally) to about 57 F
before we actually pitched the yeast. So we did a diacetyl rest by
raising the temp up to 65 F at the end of fermentation just to be
sure.
Turned out great! Would raise the mash temp a bit to get a
slightly sweeter beer next time. Say 154 F.
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