Recipe – 25L
OG 1.053
FG 1.011 – 79%AA
Bitterness 26ibu
Color 22srm

47.6% Avangard Pilsen
47.6% Avangard Vienna
4.8% Weyermann Carafa II

Single infusion
67C/152F 60m
Single batch sparge

70 minute boil
25g/11 ibu German Tettnang 3.8% @ First Wort Hop
11ibu German Magnum 12.4% @ 60 min
25g Tettnang @ 15 min
1/2 Whirlfloc @ 15 min
50g Tettnang @ Flameout + 10m stand

100mL harvested W-34/70 slurry activated in a 2L starter of same wort. Pitched at 12 hours, fermentation temperature 10°C.


Day 3.5 – High krausen reached. Temperature increased to 15C
Day 5.5 krausen receding, increased to 22C.
Day 9 primary complete, crashed to 2C.

Day 18 beer was kegged and fined with 1/2 pack of gelatin and allowed to carbonate at serving pressure.



Evaluated 6 weeks after brew day

Appearance : Very dark brown with mahogany highlights. Very clear, but opaque unless held to light. Big, creamy tan head, great retention and lacing.

Aroma : Bittersweet dark chocolate, spice, hint of raisin. Malt forward, toast and bread crust, with a faint floral hop note. No burnt aroma.

Taste : Layers of dark malt; chocolate, caramel, toffee, but no char or burnt edge. Initially sweet, but tempered by moderate bitterness. Floral hops emerge late in the finish.

Mouthfeel : Medium body, medium carbonation. Creamy mouthfeel, soft but with an overall impression of dryness.

Overall : Decidedly malty and roasty, with enough bitterness and attenuation to result in a mildly sweetness.

This beer didn’t turn out quite how I intended, but it’s not a bad beer. I was shooting for sort of a “black pils”, but ended up closer to a porter in the maltiness, body, and mouthfeel. Also, this batch of Tettnang hops is extremely mild, I would have liked a little more hop presence. If I were to brew it again, I would lower the gravity a bit, cut the Vienna malt way back or drop it entirely, and reduce the amount of Carafa, and settle for the resulting lighter color; this drinks like a bigger, more filling beer than I intended to make.

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