Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   Dark Lager (http://www.homebrewtalk.com/f60/)
-   -   Basic and Awesome Schwarzbier (http://www.homebrewtalk.com/f60/basic-awesome-schwarzbier-358922/)

TimBrewz 10-05-2012 03:47 AM

Basic and Awesome Schwarzbier
 
7 lbs german pilsner
3 lbs german munich (6-8L)
.5 lbs Carafa II (late addition)
Staro Prague yeast or any bohemian/german lager yeast

1 oz Hallertaur (4.5%) at 60
1 oz Hallertaur(4.5%) at 15

Mash at 150f
Add carafa II with 10 minutes left in mash

inhousebrew 10-05-2012 04:00 AM

I made damn near the same recipe except I evenly split Munich and Pilsner and used carafa III instead of II but it was wonderful. Really took mine a while to age and grow into itself but after a while those bottles were real good. I love simplicity!

TimBrewz 10-05-2012 03:16 PM

Yours sounds like a more malty and roasty version. I am sure it was delicious.

I agree, it takes a while for all the flavors to harmonize. Did you do a late addition with the Carafa III? I have found that helps it not be too roasty but still get the color and a bit of the flavor. When I mashed the Carafa for an hour, the beer was more like a light porter- not a bad thing, but not really the style either.



Quote:

Originally Posted by inhousebrew (Post 4471607)
I made damn near the same recipe except I evenly split Munich and Pilsner and used carafa III instead of II but it was wonderful. Really took mine a while to age and grow into itself but after a while those bottles were real good. I love simplicity!


inhousebrew 10-05-2012 05:54 PM

I didn't do a late addition but that's not a bad idea. Mine did get a tad bit too roasty which is another part of the reason why I think it took awhile to get really good. I'll have to try that if I make this one again.

cascades 11-03-2012 02:59 AM

How late do you add your carafa? Do you mill it more carefully than the other malt? I just finished making a similar recipe and coincidentally I also used exactly .5 lb of carafa and my nose also told me it was probably just a touch too roasty.

TimBrewz 11-03-2012 03:17 AM

I add the dark malts in the last 10 minutes of the mash, and try to just gently stir into the top inch of the light malts.

tonyc318 11-30-2012 11:06 PM

Hey guys, this thread inspired me a bit. I attempted a schwarzbier today. My recipe was:


5# German Munich
3# German Vienna
1# caramunich 2
1# carafa 3

I added the caramunich and carafa 3 at mashout and did a 10 min mashout at 168.

.5oz perle 7.8% aa FWH
.5oz perle @15
1oz hallertau @5

O.G. 1.047

The difference from the style was I used Nottingham and fermenting at 60.

Minus the yeast part, am I close or am I closer to a porter? If more like a porter I have some cascade hops I have been thinking about dry hopping. Ideas? Tips? Thanks!

TimBrewz 12-01-2012 01:00 AM

Hey Tony,I plugged this beer into BeerTools, this is really not a traditional Schwarzbier, I would say it is much closer to a porter(a low IBU porter). Though there are no hard rules, my take is:
1)that much crystal is going to make very sweet beer.
2)Munich as a base malt is going to be super malty.
3)I think you could lower the carafa to about 8-10 oz get all the color and roast you want.
4) If you keep this grain bill, mash in the 146-8 range to make it dry out as much as possible.
5) If you want a true black lager, get rid of the caramunich or use only 2-4 oz, and use pilsner as the bulk of your base malt.


Hope this helps,

Cheers, Tim



Quote:

Originally Posted by tonyc318 (Post 4637482)
Hey guys, this thread inspired me a bit. I attempted a schwarzbier today. My recipe was:


5# German Munich
3# German Vienna
1# caramunich 2
1# carafa 3

I added the caramunich and carafa 3 at mashout and did a 10 min mashout at 168.

.5oz perle 7.8% aa FWH
.5oz perle @15
1oz hallertau @5

O.G. 1.047

The difference from the style was I used Nottingham and fermenting at 60.

Minus the yeast part, am I close or am I closer to a porter? If more like a porter I have some cascade hops I have been thinking about dry hopping. Ideas? Tips? Thanks!


tonyc318 12-01-2012 02:20 AM

Tim, really appreciate the response. That helps a ton. I'm going to go ahead and dry hop some cascades then and call it a porter. My mash went from 151-147 in 60 mins. Hopefully that will help it finish not too sweet. I did have a pretty malty beer in mind when I put this together. This is the first time I've come up with a recipe. Thanks again for the tips!

TimBrewz 12-01-2012 02:23 AM

You are welcome. Please let me know how that beer turns out. You could be on to the next great style;)


All times are GMT. The time now is 06:04 AM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.