>> Sunday, May 22, 2016
|Pretty schwarz during the mash|
History: A regional specialty from Thuringia, Saxony and Franconia in Germany. History is a bit sketchy, but is suspected of being originally a top-fermented beer. Popularity grew after German reunification. Served as the inspiration for black lagers brewed in Japan.
Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. The lighter body, dryness, and lack of a harsh, burnt, or heavy aftertaste helps make this beer quite drinkable.
Comments: Literally means “black beer” in German. While sometimes called a “black Pils,” the beer is rarely as dark as black or as bitter as a Pils; don’t expect strongly roasted, porter-like flavors.
Target OG 1.050
6.0 # Avangard German Pilsner
To 10 gallons of distilled water, I added the following:
1.7g Epsom salt
2.6g Calcium Chloride
3.8g Baking Soda
Gravity was down to about 1.020 (reading ~8.2 on the refractometer) so I'm starting the diacetyl rest. I'm letting the fermenter free-rise to about 63F.