A lighter schwarzbier with a roastier edge and some hop aromatics, fermented with Kolsch yeast. To be brewed in Spring 2022; #2 of 4 in my "Funeralopolis" dark beer series. Brewed 05/04/2022 Produced 6.0 gallons @ 1.039. Final (corrected refractometer) gravity: 1.013 (~3.4% abv). Bottled 05/20/2022 with 120 g sucrose.
Hershey's Special Dark Cocoa Schwarzbier
Procedures Mash at 150?F for 45 Minutes, Sparge at 170F, Knock out at 65F, Oxygenate highly Primary Fermentation: Ferment at room temperature Secondary Fermentation: 40 to 50 deg 1 month Fermentation Notes: Original Gravity: 1.050 Final Gravity: 1.010 IBU: 35.2 Color: 36.9 SRM Alcohol by Volume: 4.8%