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quickerNu · 04-14-2008, 10:44 PM

I am new to building my own recipies, all I have really done are Austin homebrew supply kits. I need all the help I can get!

david_42 · 04-14-2008, 11:10 PM

As far as yeast goes, last year I split a batch and fermented half with a lager yeast and half with Nottingham. At 3 months, there was virtually no difference ... except I'd been drinking the ale half for a month.

The dark grains should be huskless and you should stick to Carafa III instead of Black Patent, Roasted barley or Chocolate. Haven't tried it, but I've been told Chocolate Wheat works well in the style.

Aubie Stout · 04-14-2008, 11:10 PM

Samuel Adams Black Lager. Good stuff. Interesting....

quickerNu · 04-15-2008, 12:06 AM

Riclark, I have never done a decoction mash. Guess it is time to start. Could you tell me why you picked these temps?
Protein Rest Add 3.49 gal of water at 132.1 F 122.0 F 30 min
Saccrification Add 3.10 gal of water at 187.9 F 150.0 F 30 min

RICLARK · 04-15-2008, 04:54 AM

Quote:

Originally Posted by quickerNu

Riclark, I have never done a decoction mash. Guess it is time to start. Could you tell me why you picked these temps?
Protein Rest Add 3.49 gal of water at 132.1 F 122.0 F 30 min
Saccrification Add 3.10 gal of water at 187.9 F 150.0 F 30 min

Im not doing a decoction im doing a Double Infusion and beersmith picked the temps for me. I just click adjust temp for size of equipment and it adjusts it for you according to your grain bill and MLT size.

jdoiv · 04-15-2008, 02:17 PM

Quote:

Originally Posted by RICLARK

What were your Substitutions? Im really intrigued to make one and so far it doesn't seem overly complicated. Are you still Lagering?

I just subbed hallertau tradition for the hallertau mitelfrau since I already had it on hand. I used the WY Oktoberfest lager blend yeast as I had a cake of it ready to use. It's still sitting in the primary going through a d-rest. This just means it's sitting at room temp. I'll move it into a keg and let it sit for a couple of weeks until I free up space in the keggerator so it can lager.

RICLARK · 04-16-2008, 02:21 PM

I changed up my recipe and Yes the Yeast is goofy but I my plan for lagering is not going to work out.

Edit: Im going to use his recipe But Beersmith does not not have Carafa Special in the ingredients So I can't add it to my grain bill print out.

Brew Type: All Grain Date: 4/14/2008
Style: Schwarzbier (Black Beer) Brewer: Richard Clark
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 7.00 gal Boil Time: 90 min
Brewhouse Efficiency: 63.00 % Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 61.97 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
7.00 lb Munich Malt (9.0 SRM) Grain 57.14 %
4.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 32.65 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.08 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.08 %
0.25 lb Roasted Barley (300.0 SRM) Grain 2.04 %
1.25 oz Hallertauer [4.80 %] (60 min) Hops 21.8 IBU
0.50 oz Hallertauer [4.80 %] (15 min) Hops 4.3 IBU
0.50 oz Hallertauer [4.80 %] (1 min) Hops 0.4 IBU
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager

Beer Profile Estimated Original Gravity: 1.056 SG (1.044-1.054 SG) Measured Original Gravity: 1.055 SG
Estimated Final Gravity: 1.013 SG (1.010-1.016 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 27.0 SRM (20.0-45.0 SRM) Color [Color]
Bitterness: 26.5 IBU (25.0-35.0 IBU) Alpha Acid Units: 8.4 AAU
Estimated Alcohol by Volume: 5.65 % (4.20-5.40 %) Actual Alcohol by Volume: 5.87 %
Actual Calories: 243 cal/pint

Mash Profile Name: Double Infusion, Light Body Mash Tun Weight: 9.00 lb
Mash Grain Weight: 12.25 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 1.00 gal Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Protein Rest Add 2.76 gal of water at 134.8 F 122.0 F 30 min
Saccrification Add 2.45 gal of water at 190.7 F 150.0 F 30 min
Mash Out Add 2.51 gal of water at 211.6 F 168.0 F 10 min

**the_bird** · 04-16-2008, 02:57 PM

Wait, why are you doing two pounds of crystal? A schwarzbier isn't really sweet, the examples I've enjoyed have had a high, dark fruit note, but no sweetness. I'm of the opinion that the huskless, de-bittered Carafe is absolutely critical for the style as well; chocolate malt and roasted barley are really making this into a stout (a sweet stout of some kind).

A good schwarzbier is a very subtle style, IMHO; malty, but not too malty, a little roasty but not too roasty. It's not that big a beer. Not much hop flavor, either; not 2.5 ounces in the last fifteen minutes. I've picked up a light, dark fruity note, not sure if that was the yeast or something from the dark grains (I'm temped to make one with a TINY amount of Special B). It's a dry beer, though, it's not full, it's not cloying, it can be an absolutely wonderful, drinkable, complex beer. Don't overdo it.

I'd listen to Jamil's podcast on the style (fairly recent, IIRC); lots of great information.

EDIT: I should clarify, I don't necessarily think you've put together a BAD recipe (sweeter than I usually brew, but that's a preference thing) - but that's not a schwarzbier.

RICLARK · 04-16-2008, 03:04 PM

Quote:

Originally Posted by the_bird

Wait, why are you doing two pounds of crystal? A schwarzbier isn't really sweet, the examples I've enjoyed have had a high, dark fruit note, but no sweetness. I'm of the opinion that the huskless, de-bittered Carafe is absolutely critical for the style as well; chocolate malt and roasted barley are really making this into a stout (a sweet stout of some kind).

A good schwarzbier is a very subtle style, IMHO; malty, but not too malty, a little roasty but not too roasty. It's not that big a beer. Not much hop flavor, either; not 2.5 ounces in the last fifteen minutes. I've picked up a light, dark fruity note, not sure if that was the yeast or something from the dark grains (I'm temped to make one with a TINY amount of Special B). It's a dry beer, though, it's not full, it's not cloying, it can be an absolutely wonderful, drinkable, complex beer. Don't overdo it.

I'd listen to Jamil's podcast on the style (fairly recent, IIRC); lots of great information.

EDIT: I should clarify, I don't necessarily think you've put together a BAD recipe (sweeter than I usually brew, but that's a preference thing) - but that's not a schwarzbier.

Im trying to make up for lost efficiency through extra grain and without losing the darkness of style. I will re formulate it in beersmith knocking down the Crystal and other specialty and adding the carafre. I tried listening to The link to Jamil but it wont work for me the screen freezes I think there is something wrong with my player.

**the_bird** · 04-16-2008, 03:06 PM

If your efficiency is bad, you don't want to just add specialty grains - keep the percentages the same and increase everything proportionally. His recipe's only assuming 70%, and if it comes in a little on the small side - for this beer, that's perfectly OK. Look at the guidelines, the OG can be as low as 1.044 and be "in style" (FWIW).