Monday, August 2, 2010

Black / Schwarz California Common

So I wanted to try something new. I have my California Common currently lagering a bit in the keg. So I have a nice pitch of California Common yeast. In my travels to Germany my beer of choice was Schwarzbier with Alt a close second. I thought that it would be neat to try to make a Schwartz beer with this yeast.
So as usual I looked at a few references started with Jamil's recipe but I also found an interesting one at this blog I have been reading for a while, Ryan Brews. I am always shooting for more malt in my beer. This beer uses all Munich 10L for its base malt. And don't worry Munich can convert itself but if you use a lot of other grains that need the enzymes then you will need to add some 2 or 6-row. I was also going to try a couple new techniques. The first idea was to try a decoction mash. I had it all planned out and then realized it will make my brew day over 8 hours. This particular weekend I did not have that much time, so my decoction will have to wait. Plus listening to the Brew Strong guys they did not seem to see any improvement in their beers. Also I wanted to try First Wort Hopping, FWH. I have done some reading and it seems like an interesting method.

Recipe: Black California Common
O.G.-1.054  F.G.-1.013   IBU-27 
SRM-25   ABV-4.8-5.2%%   Cal-182

Grain Bill (75% Efficiency):
9.5lb Munich 10L Malt (95%)
.25 lb Chocolate Malt  (2.5%)
.25 lb Carafa III Malt (2.5%)

.75 oz Northern Brewing, 8%, pellet, FWH - 60 min 27 IBU

White Labs WLP810 San Francisco Lager Yeast Cake

Brew Day:
Brewed: 7/24/10
Kegged: 8/15/10

San Diego (Alvarado) Tap Water
1 campden tablet for 5 gal.

Mash Details:
H2O/Grain Ratio: 1.33 qt/lb
Mash Volume: 3.25 gal
Sacc Rest. Temp/Time: 152F @ 60min
Strike Temp: 166F
Batch Sparge Volume: 4.25 gal
Sparge Temp/Time: 170F @ 30min

Boil Details:
Boil Volume: 6.5 gal
Boil Time: 60min
Post Boil Volume: 5 gal

Ferment Details:
O.G.: 1.058 (I got 80% efficiency so I will add water)
Ferment Temp: 58-61F
Length: 14 days
Ferment Temp: 65F
Length: 7 days
F.G.: 1.013


  1. How did this beer turn out? Also how long did you let it ferment?

  2. Fantastic.

    From what I remember....A huge malt bomb from the Munich. The roast was at a pretty good level. The beer definitely was not as clean or as crisp as a real Schwarz beer. But that is what I was going for.

    I also remember dry-hopping half the keg with Northern Brewer and Cascade. And that part of the batch went quickly with friends. This beer was made before Black IPA was popular or even known so people were nicely surprised.

    I have considered doing another batch next year. If you do end up brewing something similar, please let me know how it goes.

    Sorry to not have a full review, this is before I realized the helpfulness of posting tasting reviews.


Related Posts Plugin for WordPress, Blogger...