Black lagers are always the first beer I’ll order at a new place. So many places hide behind hops, this style relies so heavily on clean fermentation and a solid malt bill - shows how good the brewery is!
Man! I’m super pumped up for the shoutout, thanks! I can imagine those rice creamy sweet flavors combined with a smoothed out toasty vibe. Can’t wait to brew the recipe myself. This not only looks like a new style, but a signature Clawhammer recipe! It would be cool to add it to Brewery 85, tap lines! Cheers!
Black lagers are one of my absolutely favorite styles these days but I haven’t had one like this that keeps the roast character in it. Usually it’s just dark but drinks like a lager, I’m super curious to try this out!
I legit want to brew every single recipe you've made. as soon as i finish working on the house it's brewing time again. BTW, You guys are a marketing beast. really admire what you've done so far. can wait to see how far you take this....
I just brewed a Schwarzbier and this beer reminds very much of my experience. I cold steeped the dark grains (Carafa II and Black Patent, both de-husked) and added them at the end of the boil. I tasted the lager following fermentation and carbonation and it was kind of rough roasty as you noted in your lager. After a couple of weeks of lagering at near freezing temps, it has nicely mellowed to a silky smooth, very mellow brew. You can still taste the roast but only in the background and it almost completely fades away as the beer warms in the glass. Cheers!
amazing Idea! you guys inspired me a ton! didn't see you guys dump the mash crap. as a chinese brewer, I just want to say you should absolutly taste the black rice! it gonna blow your mind!
@@ClawhammerSupply no sorry for the misunderstanding. i mean you should try the black rice after you mashed it. it can tasted really good. but brew only in rice that's a new brilliant idea!
Wow yea thats a lot of black malt. Though interesting info on it. I didn't even know there was black rice until today. Really cool video, love the experiment.
Collaborations are awesome! It's great to see all my home brew guys in one video. I will try some rice lager as soon as I get some free time. Both sound like a good early summer beer. Great job!
Love this! Sounds close to what San Diego’s Harland brewing just released - Kuro. Basically a schwarzbier with black rice. Super delicious! Also, just wanted to mention I picked up your guys 10 gal system over the pandemic to take my home brewing to the next level. Totally changed my life.. enough to become a pro brewer in Las Vegas. To top that off, we’re making a schwarzbier next month. I’d love to send you guys some, cheers!
Here to share some idea after trying out two batch of this recipe! first DO NOT use too much black malt! the color should be just right if you use that amount of black rice and black malt effect the taste into a porter or stout so I sugguest use quarter amout of the black malt in recipe. Second fully cook your rice and test starch before you boil would be nice. and don't forget to taste the black rice after your mash. it should be pretty tasty~
This has my mind going a hundred miles an hour. I just made my first pressure fermented lager and its awesome. However it got me thinking about variations to this that add more hops flavor, color but trying to not add body. Ive been so stuck in the mind set of making beer that fits into BJCP styles and not thinking outside the box like you. As always you looked like you killed it with this. Thanks for the inspiration.
I just finished fermenting a similar beer, but it's an ale and I used Munich instead of Vienna, Carafa III and Roasted Barley but no rice.... Voss Kveik at 95 degress F for 6 days and shazam! Fermented about 4.5 gallons in a standard corny... Drinking now after 7 days since brewing and it's fantastic. Very interesting concept though w/ the black rice and and black patent. Betting with that amount of rice it really is quite dry and light. Sounds great!
Can't tell if Kyle is drunk off the forbidden rice or if I have the video at 1/2 speed. "The beer nerd probably think I'm insane for doing that, but I AM the golden god!"
Black lagers have been around as long as well... lagers. 1554 by New Belgium was based off the oldest known recorded dark lager recipe. But light lagers have only been around for a few hundred years. Using this black "forbidden" rice though is a nice little swing. If you like using rice check out Michael Dawson's book titled "Mashmaker: A Citizen-Brewer's Guide to Making Great Beer At Home". There is a British Mild recipe that calls for Wisconsin grown wild rice and I absolute love it. If you go to your local health food store you can find different wild rice that really changes not only the color but the flavor of the beer.
ooh how I wish to taste that one as compare it to what I've tasted so far there are quite some styles I can think of that comes to mind that have some similarities: Schwarzbier, Lager - Dark, Porter, Stout-irish, Dark ale, Dark Mild, Lager - (Japanese) Rice only black then, Black IPA when a lot of hops are used. Would love to try Black Rice too for a brew but then also with Lapsang Souchong Tea, that is quite known for it's smokyness to it.
Liking the sound of the beer, that airlock looks super space age a beautiful bit of engineering indeed. Another great episode cheers from over the pond 👍🍻
That looks absolutely phenomenal! Once I have a bit more space and gear, I'm going to have to give this a try. FYI, Asahi make a black rice larger though I don't what their grain bill is. It's also very crisp.
Bro this is amazing! Its very similar to a Black Thai Rice Beer I brew. I use roasted barley instead of black patent... at like 3% for color mostly. Its more a dark red then a black beer. But, yeah. May have to experiment with yours now. I wish I could provide link on Brewfather to my beer, but it seems UA-cam deletes URL comments. I tried to post it and my comment disappeared. :(
This sounds very much like the "Blackened Voodoo" beer by the old Dixie brewing company (RIP) that used to be here in New Orleans. I would really like to try this, as that I really miss that beer, was good stuff! CC
Perrin brewing makes and sells a black lager wonder if he's ever tried it. I assume they're different but similar idea "how do I get roasty flavors into a less heavy beer"
Ok so hear me out. I just brewed something like this but with no rice. I don’t have access to black rice and was wondering if regular rice /Japanese rice would do something similar
Lol, I also brewed a dark rice lager a few weeks back - but I went with some Roasted Barley instead. I haven't tasted it yet, but I'll let you know how it turned out once it had some time to condition :)
@@sebastianinostroza3233 Turned out really nice! I used 2.5% roasted barley, but only added with 20min left in the mash. Just gives it a hint of roast and helps the color :)
Made your rice lager with basmati rice back when the recipe first came out. Great beer! Since black malt has always been one of my favorites (I don't find it harsh at all) this recipe goes to the top of my next brew list. Approximate OG and FG?
New?? But...what about dunkel beer and stouts? Its a light stout? Interesting. So its liek a light version of a dark beer. I reckon that is a whole new thing, innit
We have a mass produced beer in Thailand using "black rice" or what locals like to call "rice berry" for a few years now. Not sure what hops they use but it's like a wit beer but unfortunately it's not very good. Yours looks more delicious. 😆
You pretty much made a riced schwartzbier. A good beer for non homebrewers. You should try making a beer with actual wild rice. Use your friend's recipe for american light lager (the apartment brewer), and sub the rice and the hops (for something more modern) to create a "Minnesota Lager". The wild rice gives it a nice nutty slash spicey flavor.
I wouldn't call this a "new style," per se, as black lagers have been around for a long, long time, and there are even commerical examples of lagers made with black rice going back several years. Sure it's a little high on the BP, but it's not that different. But it still sounds really good, definitely something I would want to give a shot. I love me a black lager.
As a big heavy stout fan,, who dreads summers,,, because even then I might prefer a more thirst quenching beer.. This would be an ansolute savior, hooolleeey shit..
When would the yeast in the keg start to damage the beer? (Probably depends on the yeast right?) Also are there any plans on adding a outlet at the bottom of the keg to extract the yeast?
We’ve done a fair amount of reading as well as experimentation and autolysis takes quite a long time to occur in a small keg at serving temp. And it can actually help clean things up if there are any defects.
So you made a Schwarzbier, just like the americans made their "pilsners" before, with adjunct. Since American Pilsner is a seperate style, there can certainly be an american schwarzbier style. Would make it easier to tell apart the actual thing from the US ... try on it ;)
Let's make it a style! I'm absolutely gonna give this a go and if there's one thing I'm good at, it's making silly names for seemingly normal things. I coined "The Martin Keen Lean" afterall
Holy shit, this is almost identical to a beer i made 2 weeks ago. i did not use rice, but patent malt and 34/70 yeast. Hopefully it will turn out nice aswell (y)
naw bro, two fucking pounds of BP? get the heck outa here *unsub*
Black lagers are always the first beer I’ll order at a new place. So many places hide behind hops, this style relies so heavily on clean fermentation and a solid malt bill - shows how good the brewery is!
Any beer nerd who is freaking out about 8% black patent malt should hand in their brewing card. There are no rules, only recommendations.
Man! I’m super pumped up for the shoutout, thanks!
I can imagine those rice creamy sweet flavors combined with a smoothed out toasty vibe. Can’t wait to brew the recipe myself.
This not only looks like a new style, but a signature Clawhammer recipe!
It would be cool to add it to Brewery 85, tap lines! Cheers!
🤘🤘🤘Thanks to you!
Black lagers are one of my absolutely favorite styles these days but I haven’t had one like this that keeps the roast character in it. Usually it’s just dark but drinks like a lager, I’m super curious to try this out!
Same. I’m absolutely hooked on Black Lagers. I wish they were easier to find.
Have you had moonlight brewing’s death and taxes??
@@matthodges9611 I haven’t :(
I legit want to brew every single recipe you've made. as soon as i finish working on the house it's brewing time again. BTW, You guys are a marketing beast. really admire what you've done so far. can wait to see how far you take this....
I just brewed a Schwarzbier and this beer reminds very much of my experience. I cold steeped the dark grains (Carafa II and Black Patent, both de-husked) and added them at the end of the boil. I tasted the lager following fermentation and carbonation and it was kind of rough roasty as you noted in your lager. After a couple of weeks of lagering at near freezing temps, it has nicely mellowed to a silky smooth, very mellow brew. You can still taste the roast but only in the background and it almost completely fades away as the beer warms in the glass. Cheers!
I snuck pints of this beer while you guys weren't looking...great brew!
LAWSONS CREEK BLACK LAGER
amazing Idea! you guys inspired me a ton! didn't see you guys dump the mash crap. as a chinese brewer, I just want to say you should absolutly taste the black rice! it gonna blow your mind!
If I’m hearing you correctly, You’re saying we should Brew a beer with black rice only?
@@ClawhammerSupply no sorry for the misunderstanding. i mean you should try the black rice after you mashed it. it can tasted really good. but brew only in rice that's a new brilliant idea!
Wow yea thats a lot of black malt. Though interesting info on it. I didn't even know there was black rice until today. Really cool video, love the experiment.
Collaborations are awesome! It's great to see all my home brew guys in one video. I will try some rice lager as soon as I get some free time. Both sound like a good early summer beer. Great job!
Love this! Sounds close to what San Diego’s Harland brewing just released - Kuro. Basically a schwarzbier with black rice. Super delicious!
Also, just wanted to mention I picked up your guys 10 gal system over the pandemic to take my home brewing to the next level. Totally changed my life.. enough to become a pro brewer in Las Vegas. To top that off, we’re making a schwarzbier next month. I’d love to send you guys some, cheers!
This is awesome.
This kinda stuff is why I love this channel. Actually sounds a lot like a lighter version of a porter to me which I already consider a lighter stout.
Here to share some idea after trying out two batch of this recipe! first DO NOT use too much black malt! the color should be just right if you use that amount of black rice and black malt effect the taste into a porter or stout so I sugguest use quarter amout of the black malt in recipe. Second fully cook your rice and test starch before you boil would be nice. and don't forget to taste the black rice after your mash. it should be pretty tasty~
This has my mind going a hundred miles an hour. I just made my first pressure fermented lager and its awesome. However it got me thinking about variations to this that add more hops flavor, color but trying to not add body. Ive been so stuck in the mind set of making beer that fits into BJCP styles and not thinking outside the box like you. As always you looked like you killed it with this. Thanks for the inspiration.
My wife would kill me if I bought one of those keg fermenters. . .Might add one to my wish list.
Yup totally agree. I love black lagers. F the haters.
Hey thanks for the shout out y'all!! Roy rocks!!! Also, this brew sounds super tasty!
I just finished fermenting a similar beer, but it's an ale and I used Munich instead of Vienna, Carafa III and Roasted Barley but no rice.... Voss Kveik at 95 degress F for 6 days and shazam! Fermented about 4.5 gallons in a standard corny... Drinking now after 7 days since brewing and it's fantastic.
Very interesting concept though w/ the black rice and and black patent. Betting with that amount of rice it really is quite dry and light. Sounds great!
If you make a beer that tastes good You Win! If you share it We All Win!
Cheers to everybody taking their shirts off!
Can't tell if Kyle is drunk off the forbidden rice or if I have the video at 1/2 speed. "The beer nerd probably think I'm insane for doing that, but I AM the golden god!"
Five star man, baybeee!
Looks like another great recipe! Cheers!
Dude... This sounds like the perfect beer for me. I love my dark beers, but would love something light enough to drink cold in the summer.
Video of the year!
What a cool recipe. I feel very inspired to try this out. It sounds a little like a more flavorful baltic porter.
That's legitness! Love the content...
Black lagers have been around as long as well... lagers. 1554 by New Belgium was based off the oldest known recorded dark lager recipe. But light lagers have only been around for a few hundred years. Using this black "forbidden" rice though is a nice little swing. If you like using rice check out Michael Dawson's book titled "Mashmaker: A Citizen-Brewer's Guide to Making Great Beer At Home". There is a British Mild recipe that calls for Wisconsin grown wild rice and I absolute love it. If you go to your local health food store you can find different wild rice that really changes not only the color but the flavor of the beer.
would love to try this as its right up my alley
ooh how I wish to taste that one as compare it to what I've tasted so far there are quite some styles I can think of that comes to mind that have some similarities: Schwarzbier, Lager - Dark, Porter, Stout-irish, Dark ale, Dark Mild, Lager - (Japanese) Rice only black then, Black IPA when a lot of hops are used.
Would love to try Black Rice too for a brew but then also with Lapsang Souchong Tea, that is quite known for it's smokyness to it.
Liking the sound of the beer, that airlock looks super space age a beautiful bit of engineering indeed. Another great episode cheers from over the pond 👍🍻
Asahi Black kinda has that black light vibe, though the roasted notes are very light!
I wouldn't have thought the tannins from the black rice and black patent malt would balance a light body beer.
You’re gonna have to do a golden stout! A brewery local to me made a nitro golden stout with ube. It was incredible
That looks absolutely phenomenal! Once I have a bit more space and gear, I'm going to have to give this a try.
FYI, Asahi make a black rice larger though I don't what their grain bill is. It's also very crisp.
well that was unexpected...and sounds delicious
You can probably sub the rice with corn to change it up a little . I like your creativity bro ! Keep it going .
Absolute legend
You should try finishing it off with nitrogen!!!!!! That would be interesting to have dark malt, light finish and creamy nitro head
Damn, I'm going to have to do something like this now. This sounds delicious.
This black beer seems to be very juicy! 👊
It looks amazing. I would like to see the color of the beer without the black patent tho
The new keg fermenter looks pretty killer!
Bro this is amazing! Its very similar to a Black Thai Rice Beer I brew. I use roasted barley instead of black patent... at like 3% for color mostly. Its more a dark red then a black beer. But, yeah. May have to experiment with yours now.
I wish I could provide link on Brewfather to my beer, but it seems UA-cam deletes URL comments. I tried to post it and my comment disappeared. :(
This sounds very much like the "Blackened Voodoo" beer by the old Dixie brewing company (RIP) that used to be here in New Orleans.
I would really like to try this, as that I really miss that beer, was good stuff!
CC
Perrin brewing makes and sells a black lager wonder if he's ever tried it. I assume they're different but similar idea "how do I get roasty flavors into a less heavy beer"
had Köstritzer when i traveled to germany in the 90's
I live on a lake and drinking in the sun I prefer light beers but still like flavor.
You and Emmet should brew a samiclaus Austrian lager
Ok so hear me out. I just brewed something like this but with no rice. I don’t have access to black rice and was wondering if regular rice /Japanese rice would do something similar
That sounds like a very interesting beer! A rice Schwartz larger maybe?
Lol, I also brewed a dark rice lager a few weeks back - but I went with some Roasted Barley instead. I haven't tasted it yet, but I'll let you know how it turned out once it had some time to condition :)
any updates? how much roasted barley did you use?
@@sebastianinostroza3233 Turned out really nice! I used 2.5% roasted barley, but only added with 20min left in the mash. Just gives it a hint of roast and helps the color :)
Man I missed this type of video from you guys.
Could this work with midnight wheat instead of black patent? I am not big fan of roast flavours.
Real Ale here in Texas does a Black Lager called Blakker.
Just noticed the skull in the foam in the thumbnail.
Black Rice Ale. Anderson Valley has been making it for years
Sounds like a New Zealand brew I drink on the reg called Monteiths Black. Its a great dark ale/lager, but your guts will hate you the next morning.
Damn. This is such an amazing idea. Great video!!!!!
Aren’t you guys in Asheville? I kinda want to come through and try some beer when I drive through
So do you ferment in the keg with the floating dip tube already in there? do you have a step-by-step video or article about that?
I do. Ale yeast will sometimes screw it up but it's generally not a problem with lager yeast. More detailed info coming soon!
Idk I just made a Dark English Mild and It was very light In the body and good flavor and color.
In our culture we call these BLOOD RICE.
Made your rice lager with basmati rice back when the recipe first came out. Great beer! Since black malt has always been one of my favorites (I don't find it harsh at all) this recipe goes to the top of my next brew list. Approximate OG and FG?
At 158F for 1h. It's got to be 1.020 FG apx. What the hell
So, wouldn´t this just be another take on Schwarzbier, which is a black lager, just a sub style maybe?
New??
But...what about dunkel beer and stouts? Its a light stout?
Interesting. So its liek a light version of a dark beer.
I reckon that is a whole new thing, innit
Japan has a few black lagers… been around for a bit.
That was awesome
MUH MUH MUH MBC!!!!!!
Needed an upload from the goats
i like those new fermenters, whats the size of the main hole, 4 inch?
We have a mass produced beer in Thailand using "black rice" or what locals like to call "rice berry" for a few years now. Not sure what hops they use but it's like a wit beer but unfortunately it's not very good. Yours looks more delicious. 😆
You pretty much made a riced schwartzbier. A good beer for non homebrewers. You should try making a beer with actual wild rice. Use your friend's recipe for american light lager (the apartment brewer), and sub the rice and the hops (for something more modern) to create a "Minnesota Lager". The wild rice gives it a nice nutty slash spicey flavor.
I wouldn't call this a "new style," per se, as black lagers have been around for a long, long time, and there are even commerical examples of lagers made with black rice going back several years. Sure it's a little high on the BP, but it's not that different. But it still sounds really good, definitely something I would want to give a shot. I love me a black lager.
As a big heavy stout fan,, who dreads summers,,, because even then I might prefer a more thirst quenching beer.. This would be an ansolute savior, hooolleeey shit..
Kemet Larger which translates to “The Black Land”
Super informative and professional video... what gives? That's not like you guys. Haha great video.
Lol… Shhhh. 🤫 We don’t want people to go and raise their standards. The next vid will be off the rails again.
Thank you
Nice! I brewed up a dark lager myself that doesn't fit into any BJCP style either. New American Dark Lager?
When would the yeast in the keg start to damage the beer? (Probably depends on the yeast right?)
Also are there any plans on adding a outlet at the bottom of the keg to extract the yeast?
We’ve done a fair amount of reading as well as experimentation and autolysis takes quite a long time to occur in a small keg at serving temp. And it can actually help clean things up if there are any defects.
now try to make a pastry version with coffee beans and vanilla.
What if I soured it and added raspberry purée…?
So you made a Schwarzbier, just like the americans made their "pilsners" before, with adjunct. Since American Pilsner is a seperate style, there can certainly be an american schwarzbier style. Would make it easier to tell apart the actual thing from the US ... try on it ;)
American Schwarzbier may be the best style / categorization yet.
This is quite brilliant. I’ve brewed the 99 BJCP beer styles, next up 99 Kyle New Beer styles?
Hahaha. First assignment: brew a NEIPA and a West Coast IPA. Then blend them to make a Midwest IPA. Boom!
@@ClawhammerSupply Oh the well is endless! English Porter + American Porter = Mid Atlantic Ocean Porter?
@@TheHomebrewChallenge - I mean, the math doesn't lie...
Certainly not new, Banff Ave Black Pil has been around for years …… and it’s freakin delish 🤤
2 pounds of BP?? Absolute mad lad!
(I have no idea what BP is)
Schwarzbier, guinness, and czech dark lagers hve entered the chat
Wow, he got Freddie Mercury to taste the beer
158F mash for 1 hour is gonna give a 1.020 FG. Not exactly "Light on body"! What am I missing here?
Let's make it a style! I'm absolutely gonna give this a go and if there's one thing I'm good at, it's making silly names for seemingly normal things. I coined "The Martin Keen Lean" afterall
This is true
Does Kyle rock climb. His forearms say yes.
Holy shit, this is almost identical to a beer i made 2 weeks ago. i did not use rice, but patent malt and 34/70 yeast.
Hopefully it will turn out nice aswell (y)
I can't find it on your recipe page: how much rice?
Whoopsie, we left out one of the most important ingredients. Updated it on site. But FYI, it’s 7lbs of rice.
I only make non-conformist beers. Don't have the courage to do my own thing.
In this video, ya boi sounds as toasty as i assume this beer tastes lol
Try Köstritzer Schwarzbier from Germany, excellent. Prost!
try red rice in ipa next time perhaps?
brewed beer from 100% rice malt
You pumpin diesel or unleaded?
I’m a diesel man. But pump some unleaded every now and again.
@@ClawhammerSupply listen... if you're a real Kiwi right, have you seen that film "We once were warriors?". Have you seen that film Cozzy bro?
dennis system
stout.. But... not stout