Tuesday, March 02, 2010

Update: Schwarzweisse I

So after 10 days in the primary at 60 degrees the Schwarzweisse was finished.

It's been a while since I bottled a whole 5 gallon batch. It's a great feeling of accomplishment when you are finished, like you've just laid four dozen happy little alcohol eggs.

The big questions though: how was the color and did it end up too roasty/astringent?

Color: pretty good, as you can see definitely on the far far end of the style. Still, not quite as dark as I wanted. Next time I'll use a whole pound of Carafa II and cold steep it.

Taste: At first taste it was dry and lemony, which was disappointing. But that was more because it was too cold. As it warmed up a nice banana/clove thing came in. In the back there's some malty caramels, but they're quite low. There's just a hint of toasty, but no bitter burnt. Not too shabby. My only complaint is there is a bit too much lemon esther. The curse of every hefe I've ever made. I may try a different yeast next time, but I've got one packet left of the Saf-06 so I think I'll try it again, not muck up the mash, and see if it tastes any different.


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