I might stop just working my way through the Brewdog recipe book, but not just yet… This is a black lager that we got a couple of bottles of recently and rather liked. Looks like it’s quite an old recipe by Brewdog standards – they first brewed it in 2008.
Yeast is Mangrove Jack‘s Bohemian Lager Yeast, since The Malt Miller doesn’t carry the recipe’s recommended S189. No idea if this is a suitable substitute, but its description suggests that it should work:
A bottom-fermenting lager strain suitable for European lager and pilsner style beers. This yeast will produce soft, delicate and balanced beers with a dry and clean palate.
Suitable for German/ Bohemian pilsners, all lager styles, German bocks and more
The recipe calls for 15C ferment, and the yeast description says “For best results, ferment at 10-15 degrees C”, so we’ll go for that.
- Length: 22 litres
- OG: 1.046
BeerXml File: Zeitgeist
- Style: Schwarzbier (Black Beer)
- Length: 20 litres
- Yeast: SafLager German Lager (DCL/Fermentis S-189)
- OG: 1.050
- FG: 1.010
- ABV: 5.2 %
- Colour: 53.7 EBC
- Bitterness: 32.7 IBUs
|Caramalt (Thomas Fawcett)||30||0.279||6|
|Name||Alpha||Form||Amount (g)||Time (mins)|
Hardness 216ppm, water treatment in 32 litres liquor of 33ml CRS, 9.5g gypsum, 2.4g calcium chloride, 3.2g epsom, 0.9g salt. Not sure why I used my usual “dry pale ale” setting for water rather than a more sensible “porter”, but hey…
Ended up with 22 litres at the end of the boil at 1.046, which is 76% efficiency. I do still need to knock a couple of litres off in my BeerSmith settings, as I’m still typically ending up with a little more wort than aimed for, even if efficiency is good.