Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Dark Lager > All-Grain - Basic and Awesome Schwarzbier

Reply
 
LinkBack Thread Tools
Old 10-05-2012, 03:47 AM   #1
TimBrewz
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TimBrewz's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Portland, OR
Posts: 606
Liked 34 Times on 31 Posts
Likes Given: 45

Default All-Grain - Basic and Awesome Schwarzbier

Recipe Type: All Grain
Yeast: Bohemian/Munich
Yeast Starter: Yes, 2 L
Batch Size (Gallons): 5.5
Original Gravity: 1.049
Final Gravity: 1.012
IBU: 22
Boiling Time (Minutes): 90
Color: 22 SRM
Primary Fermentation (# of Days & Temp): 10 @ 52f
Secondary Fermentation (# of Days & Temp): 60 days @33f
Tasting Notes: A very faint roastiness over a classic pilsner...awesome.Won 1st place in Dark Lager

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

__________________
TimBrewz is offline  
 
Reply With Quote Quick reply to this message
Old 10-05-2012, 04:00 AM   #2
inhousebrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: minneapolis
Posts: 1,424
Liked 121 Times on 110 Posts
Likes Given: 36

Default


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!

__________________

I hate Walder Frey...

inhousebrew is offline  
 
Reply With Quote Quick reply to this message
Old 10-05-2012, 03:16 PM   #3
TimBrewz
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TimBrewz's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Portland, OR
Posts: 606
Liked 34 Times on 31 Posts
Likes Given: 45

Default


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 View Post
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 is offline  
inhousebrew Likes This 
Reply With Quote Quick reply to this message
Old 10-05-2012, 05:54 PM   #4
inhousebrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: minneapolis
Posts: 1,424
Liked 121 Times on 110 Posts
Likes Given: 36

Default


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.

__________________

I hate Walder Frey...

inhousebrew is offline  
 
Reply With Quote Quick reply to this message
Old 11-03-2012, 02:59 AM   #5
cascades
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: portland
Posts: 11
Liked 3 Times on 2 Posts
Likes Given: 2

Default


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.

__________________
cascades is offline  
 
Reply With Quote Quick reply to this message
Old 11-03-2012, 03:17 AM   #6
TimBrewz
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TimBrewz's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Portland, OR
Posts: 606
Liked 34 Times on 31 Posts
Likes Given: 45

Default


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.

__________________
TimBrewz is offline  
 
Reply With Quote Quick reply to this message
Old 11-30-2012, 11:06 PM   #7
tonyc318
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Astoria
Posts: 608
Liked 34 Times on 27 Posts

Default


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 is offline  
 
Reply With Quote Quick reply to this message
Old 12-01-2012, 01:00 AM   #8
TimBrewz
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TimBrewz's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Portland, OR
Posts: 606
Liked 34 Times on 31 Posts
Likes Given: 45

Default


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 View Post
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 is offline  
 
Reply With Quote Quick reply to this message
Old 12-01-2012, 02:20 AM   #9
tonyc318
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Astoria
Posts: 608
Liked 34 Times on 27 Posts

Default


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!

__________________
tonyc318 is offline  
 
Reply With Quote Quick reply to this message
Old 12-01-2012, 02:23 AM   #10
TimBrewz
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TimBrewz's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Portland, OR
Posts: 606
Liked 34 Times on 31 Posts
Likes Given: 45

Default


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

__________________
TimBrewz is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Stormin' Norman Schwarzbier osagedr Dark Lager 22 07-27-2014 02:05 PM
All-Grain - Glibbidy Schwarzbier Glibbidy Dark Lager 9 04-07-2014 04:19 AM
All-Grain - Schwarzbier (based on BCS), took 3rd nathan Dark Lager 8 08-07-2013 04:13 AM