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10-03-2008, 07:23 PM
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#1 | ||
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im a alcoholics
 
Recipes
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All-Grain - May the Schwarz-bier With You
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Fermenting: Nada On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier On Board: IIPA www.franconiabrewing.com Last edited by BarleyWater; 02-05-2009 at 04:36 PM. |
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10-29-2008, 03:27 AM
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#2 |
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Junior Member
Recipes
Join Date: Jun 2008
Posts: 5
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This looks delicious, I think I'll be trying this when I brew this weekend. |
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10-31-2008, 04:06 PM
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#3 |
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Junior Member
Recipes
Join Date: Oct 2008
Location: Morris, IL
Posts: 26
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Looks great. I've been wanting to do a Swartzbier for a while now... I had actually thought about that name for it!! "Only one man would dare give me the Raspberry Wheat" seems a little lang though! |
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10-31-2008, 04:15 PM
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#4 |
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GLAYVEN!
Recipes
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This looks great, I'll be trying this out right after Thanksgiving.
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Primary: Hazelnut Brown Ale Secondary:Old Bruin On tap:Oaked Vanilla Bourbon Stout IPA Lagering: http://www.lazydogbrewery.com |
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10-31-2008, 07:10 PM
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#5 |
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Senior Member
Recipes
Join Date: May 2005
Location: Castleton NY
Posts: 1,203
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Looks great, pretty close to one I have. I use a little less Carafa II than you do III but the base amounts are the same. Can't think of my hop schedule off the top of my head but I know I don't use those varieties. Swartzbier is a great style got home and pulled up mine Amount Item Type % or IBU 6.00 lb Munich Malt (9.0 SRM) Grain 57.69 % 3.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 36.06 % 0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.40 % 0.20 lb Carafa II (412.0 SRM) Grain 1.92 % 0.20 lb Chocolate Malt (450.0 SRM) Grain 1.92 % 28.00 gm Northern Brewer [9.30 %] (60 min) Hops 34.6 IBU 14.00 gm Northern Brewer [9.30 %] (20 min) Hops 10.5 IBU 14.00 gm Northern Brewer [9.30 %] (1 min) I usually use Hallertau for my hops but I was out so subbed NB Edit for crappy formating
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It is better to remain silent and be thought a fool, then to speak and remove all doubt. Last edited by 2nd Street Brewery; 11-01-2008 at 12:09 AM. Reason: got home and decided to post recipe |
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11-26-2008, 04:42 AM
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#6 |
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im a alcoholics
Recipes
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Ya, I really only used those varieties due to hop shortage, otherwise it would have been Hallertau instead of Vangaurd. American "noble" varieties are a lot easier to come by than the real nobles from Germany these days. You could really use any noble German hop, or reasonable substitute. I wanted it really dark, that's why the carafaIII. It is a little roastier than a typical schwarzbier like Kostitzer, and has gotten dinged in comps for it, but that's how I like it, and it has won a gold, so I'm not changing a thing, except maybe the hop varieties.
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Fermenting: Nada On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier On Board: IIPA www.franconiabrewing.com |
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12-23-2008, 01:06 AM
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#7 |
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Senior Member
Recipes
Join Date: Apr 2008
Location: Shelby Township, MI
Posts: 372
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Here's mine. It seems to be a crowd pleaser. 10.00 lb Munich Malt - 20L (20.0 SRM) Grain 47.06 % 10.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 47.06 % 1.00 lb Carafa II (412.0 SRM) Grain 4.71 % 0.25 lb Roasted Barley (300.0 SRM) Grain 1.18 % 1.00 oz Tettnang [4.50 %] (Dry Hop 7 days) Hops - 3.00 oz Hallertauer [4.50 %] (60 min) Hops 24.0 IBU 1 Pkgs Bavarian Lager (Wyeast Labs #2206) [Starter 125 ml] Yeast-Lager Est Original Gravity: 1.053 SG Measured Original Gravity: 1.053 SG Est Final Gravity: 1.013 SG Measured Final Gravity: 1.013 SG Estimated Alcohol by Vol: 5.24 % Actual Alcohol by Vol: 5.21 % Bitterness: 24.0 IBU Calories: 236 cal/pint Est Color: 27.7 SRM By the way, it's a 10 gallon batch. |
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12-23-2008, 08:16 AM
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#8 | |
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Jugga jigga wugga
Recipes
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Quote:
 Here's what I have in the keg in the fridge: 8lb 2-row 2lb Light Munich 10oz Carafa Special III 4oz Black Roasted Barley Single infusion @152F 60min .66oz Tradition 6.8% FWH .66oz Tradition 6.8% 15min .66oz Tradition 6.8% 5min WLP830, 3qt starter OG 1.052 FG 1.014 32 SRM 29 IBU (Rager) Should be ready to tap in two more weeks. At racking time it was distinctly chocolatey. I want more fridge space so I can brew more lagers! |
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This is my first gold medal beer, in my second competition. I have been working with this recipe in some form since I began brewing. It was originally extract, but no longer really resembles the Black Lager of the past. Hops used were only because I couldn't get anything German, but they turmed out fantastic, and are in the Hallertau family. This is a very rounded schwarzbier, not quite as roasty as some American examples, but very similar to something like Kostritzer, with a bit more body.
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