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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through February 15, 2005 * Schwarz bier? < Previous Next >

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Steve Fletty
Junior Member
Username: Cheesehead

Post Number: 86
Registered: 06-2004
Posted on Monday, February 07, 2005 - 04:10 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Anyone have a good recipe for a schwarz?
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 2188
Registered: 01-2002
Posted on Monday, February 07, 2005 - 04:32 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here is the homebrew version of a schwarzbier that won a bronze medal at the GABF a few years ago. I'm sure the German purists and style fascists would say to ditch the crystal and black patent and roast barley, and use only debittered black malt to achieve the color, but I can say this is quite a tasty beer.

Black Beauty
A ProMash Recipe 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): 5.25 Wort Size (Gal): 5.25
Total Grain (Lbs): 9.50
Anticipated OG: 1.0472 Plato: 11.72
Anticipated SRM: 32.4
Anticipated IBU: 28.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Formulas Used
-------------
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.19
Additional Utilization Used For Pellet Hops: 5 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
42.1 4.00 lbs. Pale Malt(2-row) America 1.0360 2
36.8 3.50 lbs. Munich Malt(2-row) America 1.0350 6
10.5 1.00 lbs. Crystal 95L Great Britian 1.0330 95
3.9 0.38 lbs. Special Roast Malt America 1.0330 40
2.6 0.25 lbs. Black Patent Malt Great Britain 1.0270 525
2.0 0.19 lbs. Chocolate Malt Great Britain 1.0340 475
2.0 0.19 lbs. Roasted Barley Great Britian 1.0290 575
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Pellet 4.00 15.2 60 min.
1.00 oz. Tettnanger Pellet 4.50 13.1 30 min.
1.00 oz. Czech Saaz Pellet 3.50 0.0 0 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)

Yeast
-----
WYeast 2206 Bavarian Lager

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 9.50
Water Qts: 11.40 - Before Additional Infusions
Water Gal: 2.85 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.20 - Before Additional Infusions
Saccharification Rest Temp : 155 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 3.61 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
 

Chumley
Senior Member
Username: Chumley

Post Number: 2736
Registered: 02-2003
Posted on Monday, February 07, 2005 - 05:17 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I brewed a recipe last year that won the 2003 NHC that was published in Zymurgy that came out fantastic. I tweaked the recipe based on what I had on hand, so I'm not sure how close it is to the original.

6 lbs. Gambrinus Munich Light
1.5 lbs. Weyermann Melanoidin
1 lb. Czech pils
1 lb. Weyerman Carafa
0.25 lbs. carapils
0.25 lbs. Weyermann CaraMunich II

Single infusion mash at 148F for two hours.

2 oz. Hallertauer Mittelfrueh 5% 60 min
0.5 oz. Tettnanger 4.5% 15 min.
 

Steve Fletty
Junior Member
Username: Cheesehead

Post Number: 87
Registered: 06-2004
Posted on Monday, February 07, 2005 - 06:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks, guys!

How important is yeast selection?

I have a cake of White Labs Czech Budjevoice to pitch onto....
 

Chumley
Senior Member
Username: Chumley

Post Number: 2737
Registered: 02-2003
Posted on Monday, February 07, 2005 - 07:00 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I used a yeast cake of WY2035 American Lager, so I guess my answer would be "no". :-)
 

Steve Ruch
Junior Member
Username: Rookie

Post Number: 100
Registered: 03-2003
Posted on Tuesday, February 08, 2005 - 06:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"How important is yeast selection?"
I've used WLP810 and WLP920 and a couple others and have been happy with them all. While one yeast may be "better", there is a pretty wide selection that could be used.