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Old 07-09-2008, 03:27 AM   #1
Jamusson
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Default Help with AG Schwarzbier recipe

This is the first recipe I've tried to make more or less by myself, some of it is adapted from Glibbidy's schwarz http://www.homebrewtalk.com/showthread.php?t=70847

I also have about 10 lbs of bing cherries off of one of my trees that I'm wanting to throw in with the second fermentation.

Specifically I'm needing input on the mash schedule and maybe some hop suggestions.

Code:
Old Goat Schwarz

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-B  European Dark Lager, Schwarzbier

Min OG:  1.044   Max OG:  1.054
Min IBU:    25   Max IBU:    35
Min Clr:    20   Max Clr:    40  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       28.00
Anticipated OG:          1.132    Plato:             30.48
Anticipated SRM:          79.4
Anticipated IBU:          29.5
Brewhouse Efficiency:       75 %
Wort Boil Time:             60    Minutes


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 28.6     8.00 lbs. Pilsener Malt(2-Row)          Continental Eu 1.035      1
 51.8    14.50 lbs. Munich Malt(2-row)            America        1.035      6
  5.4     1.50 lbs. Crystal 60L                   America        1.034     60
  5.4     1.50 lbs. CaraMunich 80                 France         1.034     80
  8.9     2.50 lbs. Carafa Special                Germany        1.030    600

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.00 oz.    Hallertau Hersbrucker             Whole    4.75  13.7  60 min.
  1.00 oz.    Mt. Hood                          Whole    6.50   7.6  25 min.
  0.50 oz.    Tettnanger Tettnang               Whole    4.50   5.8  45 min.
  0.50 oz.    Perle                             Whole    8.25   2.4  10 min.


Yeast
-----

White Labs WLP920 Old Bavarian Lager


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

Mash Type: Single Step

Grain Lbs:   28.00
Water Qts:   27.39 - Before Additional Infusions
Water Gal:    6.85 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.98 - Before Additional Infusions

Saccharification Rest Temp : 155  Time:  60
Mash-out Rest Temp :         170  Time:  60
Sparge Temp :                202  Time:   0


Total Mash Volume Gal: 9.09 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
Any suggestions are awesome I love this style of beer and hopefully I can do it justice.
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Old 07-09-2008, 04:13 AM   #2
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First off it is your beer but I have to ask you....Why on earth would you put cherries in a Black Lager? Second When I did mine I did a double infusion,

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

Third, With a Schwarzbier you want some sort of German Noble Hop, I used Perle but you can use Tett's or Hallertaur and you could even sub the Hallertaur with Mt.Hood even though it isn't german. But you don't want a whole lot of hop flavor.

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Old 07-09-2008, 05:25 AM   #3
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the schwarz should not be such a high gravity beer. i think you may have forgotten to change you batch size.

let the schwarz be with you.

i'd use the cherries to make a wine, myself.

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Old 07-09-2008, 12:44 PM   #4
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I'm glad you are able to use my recipe as a platform for your Schwarzbier.
As mentioned adjust you batch size to 5 gallons.
Consider an upward infusion here. Based on a 60 minute mash
1st infusion 45% of your HL at ~144f for 20-30 minutes
2nd infusion 55% of your HL at ~151f for 30 minutes
Mash out at 168-170f

From my experience not unlike black or chocolate malt. a little Carafa goes a long way.
Consider using Perle for your kettle addition, IMHO it is a superior bittering hop.
Tettnang is versitile hop that works well as a late addition hop. Hood and Hallertau for your middle additions look pretty good too.

Most of all go for it, and have fun.

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Old 07-09-2008, 06:07 PM   #5
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I think you should put those cherries in a wit!

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Old 07-09-2008, 07:25 PM   #6
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Thanks for the suggestions guys. I noticed the batch size problem after I posted, mostly I was playing around in ProMash to get the % right. As for the cherries, hey, experimentation...I know they'd rock in a Witbier or stout. I'll give this all a shot this afternoon and post a report. Thanks!

edit:
So after considering the weather and realizing that I don't really have any effective temperature control system, I've decided to do a Belgian dark ale and do some more work on the recipe for this one. I also have a good yeast cake to go with this http://www.homebrewtalk.com/showthre...755#post745755 brew, so I think I'll save the schwarz for a couple more weeks until I can get a cooler set up in my basement.

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Last edited by Jamusson; 07-09-2008 at 08:13 PM. Reason: addendums
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