Schwarzbier-- Black beer with a blonde soul

**Biermann** · 07-07-2007, 12:17 AM

Ok, I need some help constructing an AG recipe for a Schwarzbier.

I was thinking the base malt should be continental pilsner mixed 60/40 with Munich.

I also have 3 pounds of Carafa II (not dehusked, unfortunately), some Vienna, Caravienne. . . I'd like to make this as authentically German as possible, and stay away from Patent, Chocolate, and Crystal malts if I can.

Not sure of quantities for the above malts. Hops will likely include Tettnang and Hallertau.

Need suggestions!!!

Thanks.

**Biermann** · 07-07-2007, 03:50 PM

Here's what I've come up with so far. . . .

I'm going to do a single decoction on this one. I"m thinking of substituting Caravienne for the crystal.

Getting ready to brew now, so need feedback ASAP!!

Sturm Schwarzbier

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): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 22.75
Anticipated OG: 1.051 Plato: 12.67
Anticipated SRM: 24.2
Anticipated IBU: 26.0
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 11.76 Gal
Pre-Boil Gravity: 1.044 SG 10.84 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
-----------------------------------------------------------------------------
2.2 0.50 lbs. Crystal 40L America 1.034 40
57.1 13.00 lbs. Pilsener Malt(2-Row) Continental Eu 1.035 1
30.8 7.00 lbs. Munich Malt(2-row) America 1.035 6
5.5 1.25 lbs. Carafa Germany 1.030 400
4.4 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Tettnanger Whole 4.50 20.0 60 min.
0.50 oz. Hallertauer Whole 4.00 4.5 60 min.
0.50 oz. Hallertauer Whole 4.00 1.5 20 min.
0.50 oz. Hallertauer Whole 4.00 0.0 0 min.

Yeast
-----

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

Mash Type: Single decoction

Protein rest 122 for 20 minutes
Diastase Rest 152 for 1 hour

**runhard** · 07-07-2007, 04:12 PM

I ended up cheating a little and used roasted barley and chocolate malt to get the black beer with a blonde soul.
I had the following and was pleased.

10 gal.

11# Munich
9# Pilsner
1/2# crystal 60 °L
1/4# chocolate 400 °L
1/2# Carafa 400 °L
1/2# roasted barley (??? >450 °L)

Hallertauer

Wyeast 2206

runhard, trainhard, raceEZ

**Biermann** · 07-07-2007, 04:24 PM

My only concerns are that the carafa I ordered turned out to have the husks. I was sure I ordered carafa special, but oh well.

I think I'm going to use the caravienne instead of crystal.

**Biermann** · 07-07-2007, 04:43 PM

Grain is gristed, water is heating, will mash in shortly.

**runhard** · 07-07-2007, 04:43 PM

Sounds like you'll have a nice beer on the way.

I didn't see which yeast you had chosen. What did you decide to use?

I've only made it twice using a lager yeast but was told that a good clean Kolsch ale strain will work well too if you keep the fermentation temp. at the lower range for that strain. I might try that sometime and just compare.

**Biermann** · 07-07-2007, 04:48 PM

Well, I couldn't find the right yeast locally, and I didn't have the time to make a starter, so I'm going to use the Saflager yeast, pitch 22 grams per 5 gallons at 48 degrees, and ferment it on the colder side.

I think it'll probably turn out ok. If I had my choice, I would have used a Bavarian or Oktoberfest liquid strain.

**Biermann** · 07-07-2007, 05:25 PM

Alright, this has sort of turned into my one man blog. . .

did I mention I hate decoctions??

I'm doing one right now.

Messy, time consuming. . .

BUT AUTHENTIC!!!

**david_42** · 07-07-2007, 06:18 PM

A little late, but that seems like too much Carafa II. The recipes I've seen use about 1/2 that amount. That plus the husks means you'll be closer to a stout than you wanted. Should be an interesting brew.

I don't like decoctions much, but I have a 20 quart pot and a 10,000 btu burner that takes the slows out.

**Biermann** · 07-07-2007, 07:39 PM

Quote:

Originally Posted by david_42

A little late, but that seems like too much Carafa II. The recipes I've seen use about 1/2 that amount. That plus the husks means you'll be closer to a stout than you wanted. Should be an interesting brew.

I don't like decoctions much, but I have a 20 quart pot and a 10,000 btu burner that takes the slows out.

I based the Carafa off of a Koestritzer type recipe, and I cut it down a bit from the original. Right now it smells a tad bit roasted (maybe too much??).

Either way, I'm sure it'll be ok.

My decoction went well. I didn't decoct quite enough, and in all reality, I should have done a double decoction to bring my temps up better. Instead, I got it in the ballpark, and ramped it up using my HERMS.

My boil kettle doubles great as a decoction kettle, and with the 200,000 BTU burner, I had it boiling in 5 minutes (after the decoction diastase rest).

I'm sparging right now.