| Author |
Message |
    
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: | 
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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: |
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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: |
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Try this one
http://www.beerdujour.com/Recipes/Jamil/JamilsSchwarzbier.htm
http://beerdujour.com/AwardWinningRecipes.htm
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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: |
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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: |
|
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: |
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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: |
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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: |
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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: |
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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: |
|
Man, all of these look tasty! |
Brews and Views Archive 2006 
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