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Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through April 06, 2006 * Schwarzbier Recipes Anyone? < Previous Next >

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danno
Advanced Member
Username: Danno

Post Number: 679
Registered: 03-2002
Posted From: 63.229.132.155
Posted on Saturday, March 25, 2006 - 04:05 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have an intererest in brewing a Schwarbier but haven't brewed one before so I'm looking for a recipe. It looks like primarily a Munch malt grist with somewhere in the neighborhood of 20% Pils malt and some carafa. Surprisingly, only Carafa II is found around Portland but if it really needs it, I'll order the proper Carafa on line. Since the Carafa flavor is a tight range to achieve a "noticeable (but not high) roasted malt edge to balance the malt base" I'm concerned about adding too little or too much. So what are we talking about here; 1 to 2%?

I have homegrown Santiam hops which works well in my lagers except where I prefer the Saaz character (Bo Pils). I also have some 830 yeast from a recent run of a Pilsner, Bock & Rauchbier ready for pitching. So I'm really interested in the malt bill, specifically, the Carafa. Help please?
 

Sand
Member
Username: Sand

Post Number: 213
Registered: 03-2003
Posted From: 216.201.45.28
Posted on Saturday, March 25, 2006 - 04:39 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Drinking this as I type:


son of Blacula


A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.13
Anticipated OG: 1.050 Plato: 12.34
Anticipated SRM: 22.0
Anticipated IBU: 28.9
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
1.2 0.13 lbs. Chocolate Malt America 1.029 350
44.4 4.50 lbs. Munich Malt(2-row) America 1.035 6
49.4 5.00 lbs. Lager Malt(2-row) America 1.035 1
4.9 0.50 lbs. Carafa Germany 1.030 400

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Hallertau Hersbrucker Pellet 4.00 23.0 60 min.
0.50 oz. Hallertau Hersbrucker Pellet 4.00 5.9 30 min.


Yeast
-----

White Labs WLP830 German Lager


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 10.13
Water Qts: 13.37 - Before Additional Infusions
Water Gal: 3.34 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.32 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 149 Time: 60
Saccharification Rest Temp : 159 Time: 15
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 168 Time: 0
 

Fred Bonjour
Junior Member
Username: Bonjour

Post Number: 60
Registered: 09-2005
Posted From: 69.14.60.55
Posted on Saturday, March 25, 2006 - 05:00 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Try this one
http://www.beerdujour.com/Recipes/Jamil/JamilsSchwarzbier.htm
http://beerdujour.com/AwardWinningRecipes.htm
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 4918
Registered: 01-2002
Posted From: 24.57.229.8
Posted on Saturday, March 25, 2006 - 02:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I second the recommendation for the recipe in Fred's link. A friend brewed it to rave reviews.
 

MJR
Intermediate Member
Username: Mjr

Post Number: 307
Registered: 03-2003
Posted From: 24.207.220.17
Posted on Saturday, March 25, 2006 - 04:24 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

You know, that recipe in Fred's link just goes to show how very different formulations for a certain style can all work and lead to a delicious final product.

The style nazi that hides inside me takes pause at the domestic crystal, roasted barley and chocolate malt, yet the recipe has done well and seems to be well respected.

I just it find it a bit amusing, that's all...
 

Bob Shepherd
New Member
Username: Bshep714

Post Number: 1
Registered: 03-2006
Posted From: 68.205.103.96
Posted on Saturday, March 25, 2006 - 09:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Schwarzbier All Grain 5 gallons
Starting Gravity: 1.046-1.052
Finishing Gravity: 1.007-1.013
ABV: 4.0-4.5%)
27 IBU

Grain:
Chocolate 0.75 pounds
Cara Pils 0.5 pounds
German Pilsner Malt 5.0 pounds
German Munich Malt 4.0 pounds

Hops:
Crystal (Bittering) 2.5 ounces 60 minutes
Hersbrucker (Finishing) 1.0 ounces 2 minutes

Yeast:
Wyeast #2206 Bavarian Lager
OR
White Labs #920 or #838
 

danno
Advanced Member
Username: Danno

Post Number: 680
Registered: 03-2002
Posted From: 63.229.132.155
Posted on Sunday, March 26, 2006 - 01:18 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

MJR, I thought the same thing when I saw that recipe. Typical of the crystal centric BJCP judging IMO. Too often judges are looking for malt complexity or what they think is malt body and all of a sudden, there's crystal malt in pilsners, alts, dry stouts and who knows what else.

For a Schwarzbier, all that Munich in there should leave no need for crystal (yes, I realize there's a difference between the two). The Schwarzbiers I've tasted weren't so porter-like with respect to the variety of dark malts either. That doesn't mean that that recipe doesn't sound like it would make a great beer. So maybe I'll brew it up and see what I think. Worst case, I have a good beer that might please some judges. I think it will please me.
 

Graham Cox
Intermediate Member
Username: T2driver

Post Number: 448
Registered: 11-2004
Posted From: 68.32.248.92
Posted on Sunday, March 26, 2006 - 08:19 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

This one did quite well in the Peach State Brew-Off, and the mini-kegs at home didn't survive long, either:

Schwarzer Hund

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.00
Anticipated OG: 1.049 Plato: 12.12
Anticipated SRM: 24.7
Anticipated IBU: 30.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
60.0 6.00 lbs. Vienna Malt Germany 1.030 3
15.0 1.50 lbs. Munich Malt Germany 1.008 8
15.0 1.50 lbs. Munich Malt(dark) Germany 1.007 16
5.0 0.50 lbs. Crystal 83L - Durst Germany 1.002 80
5.0 0.50 lbs. Carafa III Germany 1.002 470

Exract represented as SG.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.80 oz. Perle Whole 8.13 22.8 60 min.
1.00 oz. Mt. Hood Whole 4.30 7.5 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
5.00 gm Fermaid K Other 10 Min.(boil)
0.25 Unit(s)Zinc tablet - 50mg Other 10 Min.(boil)
1.00 Unit(s)Whirlfloc Tablet Fining 10 Min.(boil)


Yeast
-----

White Labs WLP850 Copenhagen Lager
 

Bill Tobler
Intermediate Member
Username: Billt

Post Number: 371
Registered: 08-2001
Posted From: 68.201.218.153
Posted on Sunday, March 26, 2006 - 12:03 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've got one lagering right now. Hydrometer tastings are promising.

Bill's Big Black Beer

A ProMash Brewing Session - Recipe Details Report

BJCP Style and Style Guidelines
-------------------------------

04-C Dark Lager, Schwarzbier

Min OG: 1.046 Max OG: 1.052
Min IBU: 22 Max IBU: 32
Min Clr: 17 Max Clr: 36 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 10.50 Wort Size (Gal): 10.50
Total Grain (Lbs): 19.25
Anticipated OG: 1.053 Plato: 13.00
Anticipated SRM: 22.6
Anticipated IBU: 30.9
Brewhouse Efficiency: 78 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 12.75 Gal
Pre-Boil Gravity: 1.043 SG 10.78 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
58.4 11.25 lbs. Munich Malt Germany 1.037 10
31.2 6.00 lbs. Pilsener Germany 1.038 2
5.2 1.00 lbs. Crystal 40L America 1.034 40
2.6 0.50 lbs. Chocolate Malt America 1.029 350
2.6 0.50 lbs. Carafa Germany 1.030 430

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
3.00 oz. Hallertau Hersbrucker Whole 4.00 25.3 60 min.
2.00 oz. Hallertau Hersbrucker Whole 4.00 5.7 20 min.
1.00 oz. Hallertau Hersbrucker Whole 4.00 0.0 0 min.


Yeast
-----

WYeast 2278 Czech Pils


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 19.25
Water Qts: 25.99 - Before Additional Infusions
Water Gal: 6.50 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 180 Time: 60


Total Mash Volume Gal: 8.04 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

This is a modified recipe I got from Chad Stevens in San Diego. I pitched on a yeast cake that just finished and killed the small amount of roasted barley he had.

(Message edited by billt on March 26, 2006)
Bill Tobler
Brewing Great Beer in South Texas
 

danno
Advanced Member
Username: Danno

Post Number: 681
Registered: 03-2002
Posted From: 63.229.132.155
Posted on Sunday, March 26, 2006 - 05:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Man, all of these look tasty!