Die dunklen Bieren

Here's a picture of the Munich Dunkel (left) and the Doppelbock (right), after both finished primary. Their FG's were 1.015 and 1.018, respectively.

4B Recycled Munich Dunkel

Info:

• Brewer: Chris
• Mash: 2-step Infusion plus residual from Doppelbock decoction
  
• Date: 2/2/2008
• Size: 6 gallon post-boil
• Notes: For this mash I took a second run from my Doppelbock mash by adding a bunch of Munich and some Crystal on top of it. The Carafa II from the Doppelbock helped contribute some color, along with the residual sugars from the first mash.
  

Grain Bill:

• 7.5lb Munich malt
• 4oz Crystal 40L
• spent grains from the Doppelbock earlier in the day
  

Yeast:

• Wyeast 2124 - Bohemian Lager™
• Starter made previously by Ryan
  

The Mash:

• start with 12qt @ 130F for the new grains, settles at 120F
  
• rest 40 minutes (I was busy sparging the Doppelbock)
• added this mixture to the spent grains from the Doppelbock
  
• add 9qt @ 200F, settles at 151F (w00t!)
• rest 60 minutes
  
• sparge using 180F

The Boil (90 minutes):

• Volume to 28qt (7 gallons)
• 1.5oz Mt Hood (4.1aau) @ 60
• Total: 25 IBU(ish)

The Pitch:

• OG: 1.048 (on the lighter side, but to style)
  

4C SchwarzBier - is that a pils in my stout?

I like things that are surprising and a little bit different than expected. This is a good example of that, a good schwarzbier is basically a dark pilsner. Its certainly dark, hopefully its also delicious.

Schwarzbier (4C)
Based on the Köstritzer clone from "Brewing Classic Styles" Zainasheff and Palmer with a little inspiration from a recipe from the Weyermann site.

Info:

• Brewer: Ryan
• Mash: 1-step Decoction plus some hot water stepped raises
  
• Date: 1/18/2008
• Size: 5 gallon post-boil
  

Grain Bill:

• 8.0lb weyerman pilsner malt
  
• 2.0lb Munich
• 8 oz dextrin
  
• 8 oz carafa II (added after decoction)
  

Yeast:

• Wyeast 2007 - Pilsen Lager™ This was some yeast Chris had saved over for me from his pilsner batch
• Starter (or maybe a booster since it was already a pretty nice yeast cake) made on previous day with light DME

The Mash:

• Set Carafa aside for now
  
• Dough in with 1 quart per pound of 98F water to 95
• rest 15 minutes
• add 150F to 126F (roughly 1/2 quart per pound)
• rest 20 minutes
• Decoction
• removed 6.5 quarts of thick part of mash, raised to 156 over 15 minutes
• rest decoction 15 minutes
• raise to 167 over 15 minutes
• rest 15 minutes
• bring to boil over 15 minutes
• add carafa II to main mash, this was left out of the mash before the decoction to try and keep a clean flavor profile (less roast) but added after to the main mash so we can get all the color.
  
• boil for 20 minutes
• return decoction to main mash, only hit 140
• rested at 140 for 25 minutes (only had one burner today so I'm heating water right now)
• added 190F water to 150F
  
• rest 20 minutes
• add 190 water to 167F rest 20 minutes
• sparge with 180 F water

The Boil (90 minutes):

• 30 minutes naked boil
• 1.5 oz Mt Hood (4.1aau) @ 60 (21 BUs)
  
• 0.75 oz Mt Hood (4.1aau) @ 15 (6.5 BUs)
  
• total 26-27 BUs

The Pitch:

• OG: 1.054 (a smidge high for style, but not crazily so)
  
• Pitched yeast