So I just sampled my black pilsner lager and was very satisfied so I thought I would post and share. 
I chilled to about 44F (7C), pitched and then let warm up to 50F (10C) followed the fast fermentation process - at about 50% attenuated I bumped up the temp stature 5 degrees every 12 hours until hit 68F (20C). Kept here until fermentation done.  Then slowly brought down 5 degrees every 12 hours until  close to 32 F (0C).  At this point I largered around 32F for 2 plus weeks. Bottled and sat at 68F (20C) for two weeks then to the fridge for couple days.  Nice crisp taste, good coffee, dark chocolate flavors.  The Bock Lager worked very nicely. 
Love the taste of lagers but hate the wait - this was about as short a lagering that I ever did. Will use this process again.  I am interested in others experiences and thoughts.
Pete 

Style: Pilsner   
ABV: 4.8% 

Original Gravity (OG): 1.05
IBU's (Tinseth): 30
Bitterness to Gravity Ratio: 0.6
Colour: 65.2 EBC = 33.1 SRM

Kettle Efficiency (as in EIB and EAW): 82.5 %
Efficiency into Fermentor (EIF): 70.7 %
Mash: 90 mins at 66.1 C = 151 F
Boil: 90 min
Ferment: 10 days at 10 C = 50 F
Total Water Needed (TWN): 21.83 L = 5.77 G
Volume into Boil (VIB): 19.91 L = 5.26 G @ 1.039
Volume of Ambient Wort (VAW): 14.82 L = 3.91 G @ 1.05
Volume into Fermentor (VIF): 12.7 L = 3.35 G @ 1.05
Volume into Packaging (VIP): 11.76 L = 3.11 G @ 1.013 

79% Cont. Pilsener malt (4 EBC = 2 SRM)   2394 grams = 5.28 pounds
12.3% Munich Malt (19.7 EBC = 10 SRM)   372 grams = 0.82 pounds
8.7% Carafa Special II 430L (1146 EBC = 581.7 SRM)   265 grams = 0.58 pounds

25.4 IBU Warrior Pellets (16.9%AA)  8.8 grams = 0.31 ounces at  60 mins
4.6 IBU Hallertau Pellets (3.2%AA)  13.8 grams = 0.487 ounces at  20 mins
0 IBU Hallertau Pellets (3.2%AA)  13.8 grams = 0.487 ounces at  0 mins

Mash Type: Pure BIAB (Full-Volume Mash):  Saccharifiaction for 90 mins at 66.1 C = 151 F
Strike Water Needed (SWN): 22.26 L = 5.88 G 66.7 C = 152.1 F
Yeast used was the WLP833 Bock Later 

Sounds good! Good for you. A Black Lager... (Black lagers are mostly comprised of Pilsner Malt, but hadn't heard them called "Black Pilsners" before...but suppose that's what they are). I also use Bock Yeast on Vienna lagers. Works well.

Haven't cut the lager fermentation schedule down like that on my Lager brews, but know that is all the rage. Sounds like it works pretty well.  Maybe need to try it sometime. Congratulations!   

Yeah, we call it The Black Pil at the brewery here, but it's not out in mass production yet, so I'm not surprised you haven't heard of it (Haha). Late last year I had a couple of really good German black lagers and got hooked - nice beer. 

I figured out I need to follow up brewing a lager with an ale or two to keep my mind off sampling the lager to soon...  I just put a hefewiesen in to ferment - have not finalized but thinking of splitting the batch and putting one on grapefruit zest (peelings/shavings) and the other one orange ....
Pete

Brew4me wrote:So I just sampled my black pilsner lager and was very satisfied so I thought I would post and share. 
I chilled to about 44F (7C), pitched and then let warm up to 50F (10C) followed the fast fermentation process - at about 50% attenuated I bumped up the temp stature 5 degrees every 12 hours until hit 68F (20C). Kept here until fermentation done.  Then slowly brought down 5 degrees every 12 hours until  close to 32 F (0C).  At this point I largered around 32F for 2 plus weeks. Bottled and sat at 68F (20C) for two weeks then to the fridge for couple days.  Nice crisp taste, good coffee, dark chocolate flavors.  The Bock Lager worked very nicely. 
Love the taste of lagers but hate the wait - this was about as short a lagering that I ever did. Will use this process again.  I am interested in others experiences and thoughts.
Pete 

Style: Pilsner   
ABV: 4.8% 

Original Gravity (OG): 1.05
IBU's (Tinseth): 30
Bitterness to Gravity Ratio: 0.6
Colour: 65.2 EBC = 33.1 SRM

Kettle Efficiency (as in EIB and EAW): 82.5 %
Efficiency into Fermentor (EIF): 70.7 %
Mash: 90 mins at 66.1 C = 151 F
Boil: 90 min
Ferment: 10 days at 10 C = 50 F
Total Water Needed (TWN): 21.83 L = 5.77 G
Volume into Boil (VIB): 19.91 L = 5.26 G @ 1.039
Volume of Ambient Wort (VAW): 14.82 L = 3.91 G @ 1.05
Volume into Fermentor (VIF): 12.7 L = 3.35 G @ 1.05
Volume into Packaging (VIP): 11.76 L = 3.11 G @ 1.013 

79% Cont. Pilsener malt (4 EBC = 2 SRM)   2394 grams = 5.28 pounds
12.3% Munich Malt (19.7 EBC = 10 SRM)   372 grams = 0.82 pounds
8.7% Carafa Special II 430L (1146 EBC = 581.7 SRM)   265 grams = 0.58 pounds

25.4 IBU Warrior Pellets (16.9%AA)  8.8 grams = 0.31 ounces at  60 mins
4.6 IBU Hallertau Pellets (3.2%AA)  13.8 grams = 0.487 ounces at  20 mins
0 IBU Hallertau Pellets (3.2%AA)  13.8 grams = 0.487 ounces at  0 mins

Mash Type: Pure BIAB (Full-Volume Mash):  Saccharifiaction for 90 mins at 66.1 C = 151 F
Strike Water Needed (SWN): 22.26 L = 5.88 G 66.7 C = 152.1 F
Yeast used was the WLP833 Bock Later 

Very nice Pete!  Looks like a great recipe, I might just have to borrow this one and give it a try  .
I have also tried the fast Lager technique and it came out good.  Sure nice to not have to wait as long to "test" the batch.
The fast Ferment/Lager program I followed was very similar to yours.

Chilled wort to 50deg oxygenated and pitched yeast from starter.  At about 50% attenuation began ramp to 68deg.  Left at 68deg until SG was stable then cold crashed to 32deg for 5 days.  Transfered to Keg and placed in keezer at about 36deg on Co2 for about 2 weeks and tapped.  Came out great!

Have a good one.
James