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Old 07-25-2008, 03:53 PM   #1
Arneba28
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Default Schwarzbier Recipe Help

Ok not sure on how to attain the predominant flavor of this style, I can taste roastyness, a little smoke and some molasses but not sure what else to add or in what proportions.

6# Dry Light Extract
.5# Black Patent
.5#Rye Malt
.5# Molasses

1.25oz Fuggle(60)
.5oz EKG (22)
.5oz EKG (4)

Wyeast 1007

Obviously this should be a lager but my basement hangs between 67-71 so an ale it is

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Old 07-25-2008, 04:55 PM   #2
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No Black Patent, Rye or Molasses. Schwartzbier needs Carafa III, which is a de-husked malt.

For specialty grains try:

1/2 lb C90L - sweetness
1.25 lb Munich - body
1/4 lb Carafa III - roasty flavors

These should be mini-mashed.

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Old 07-25-2008, 04:57 PM   #3
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Why dehusked, just a safety on tannins?

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Old 07-25-2008, 05:00 PM   #4
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Dehusked roasted grains do not have very much roastiness. You're looking for a lot of color but really only a very subtle roastiness. Using the Black Patent (or roasted barley, or other husked dark-roast malt) will give too much of that character.

Glibbidy's got a schwatzbier recipe in the database I've been wanting to try; take a look at that for some ideas. It's such a nice style, a lot of subtle little flavors (many of which I believe are yeast-derived; I've gotten a very small fruity note from some commercial examples that I think may be the yeast).

EDIT: Here's his recipe. Trust me - Glib knows what he's doing, he's one of the best brewers I've met!

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Old 07-25-2008, 05:03 PM   #5
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Yeah thats what I noticed in a few examples that I have tried. I very subtle fruit, roasty, smokey, but clean and crisp

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Old 07-25-2008, 05:04 PM   #6
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Mmmm... I need some Carafe. I might need to stop at the packie and pick up a bottle.

Wholly , the wife and I are going to be in Buffalo next weekend; you want to grab a beer?

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Old 07-25-2008, 09:51 PM   #7
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Any clean ale yeast will do a good job on a Schwartzbier. I did a comparison of Nottingham and a lager yeast in a Schwartzbier. The main difference: the ale was on tap before the lager finished fermenting.

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Old 07-26-2008, 05:19 AM   #8
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Cool thanks guys. I know very little about this style as it very hard to find commercial examples. Saranac makes one but they really only put it out seasonally here.

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Old 07-26-2008, 05:21 AM   #9
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Make sure you get dehusked Carafa (it will be marked as such, whereas grain simply marked, "Carafa," will NOT be dehusked). I accidentally bought the wrong stuff once, and I can assure you that it's PLENTY roasty. Fortunately, mine went into a stout, so the mistake wasn't very noticeable.

Sam Adams Black Lager is a decent example of the style, as is Shiner Black.

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Old 07-26-2008, 05:28 AM   #10
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Now obviously the carafaI, II, III are different. Are they all dehusked? the differences? benefits to using one over the other, other then SRM's that will be added

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