Dark Larger

MajorAce

I don't have the recipe so if this is the wrong place please let me know and I'll repost in the correct. Does anyone have a clone recipe for Sam Adams Dark Larger? It's a seasonal for them and only available in one pack and you only get two. I was hoping to make one myself throughout the year.

Kickass

Probably my favorite from SA. Surprisingly, their website didn’t have it on there. A good and true to style schwartzbier recipe should scratch that itch. If you’re interested, here’s a link to the last schwartzbier I brewed.

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Goth Kid Black Lager | No Profile Selected All Grain Beer Recipe | Brewer's Friend"Goth Kid Black Lager" No Profile Selected beer recipe by JP. All Grain, ABV 5.19%, IBU 23.25, SRM 26.55, Fermentables: (BEST Pilsen, BEST Munich, CaraMunich II, Carafa III) Hops: (Hallertau Mittelfruh)

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www.brewersfriend.com

MajorAce

Thanks.

jdauria

Interesting, is that out now? I'm on the South Shore and will have to look for it to try it out.
I have done well in comps with this Schwarzbier recipe:
Recipe Specifications
--------------------------
Boil Size: 7.49 gal
Post Boil Volume: 5.99 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.057 SG
Estimated Color: 26.4 SRM
Estimated IBU: 27.6 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 82.1 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name
5.80 lb Pilsner (Weyermann)
3.15 lb Munich I (Weyermann)
0.60 lb Blackprinz (500.0 SRM)
0.54 lb Carafoam (Weyermann)
0.50 lb Caramel Malt - 40L (Briess) (
0.15 lb Special B Malt (180.0 SRM)
0.50 oz Hallertau Magnum [13.20 %] - Boil 90 24.6 IBU -
0.75 oz Tettnang (Tettnang Tettnager) Boil 15 2.7 IBUs -
0.50 tsp Yeast Nutrient (Boil 15.0 mins)
0.25 oz Tettnang (Tettnang Tettnager) Boil 5 0.4 IBUs -
1.0 pkg German Lager (White Labs #WLP830) 2 Liter starter

Mash Schedule: 04 - BIAB (154F) Medium/Full Body
Total Grain Weight: 10.73 lb
----------------------------
Name Description Step Tempera Step Time
Mash In Add 8.29 gal of water at 148.6 144.0 F 30 min
Sacc Heat to 156.0 F over 5 min 156.0 F 30 min
Mash Out Heat to 170.0 F over 7 min 170.0 F 15 min