Schwarzbier Schwarzbier (based on BCS), took 3rd - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Lager Recipes > Schwarzbier Schwarzbier (based on BCS), took 3rd

Reply
 
Thread Tools
Old 03-25-2009, 01:37 PM   #1
nathan
 
nathan's Avatar
Recipes 
 
Apr 2008
NC
Posts: 945
Liked 4 Times on 4 Posts


Recipe Type: All Grain   
Yeast: SafLager 2-23   
Yeast Starter: no   
Batch Size (Gallons): 5.5   
Original Gravity: 1.057   
Final Gravity: 1.015   
IBU: 24.7   
Boiling Time (Minutes): 90   
Color: 31.4   
Primary Fermentation (# of Days & Temp): 14 @ 50F   
Additional Fermentation: lager 4 weeks @ 32F in keg   
Secondary Fermentation (# of Days & Temp): 7 @ 62F   
Tasting Notes: smooooooooth   

Scored 33

my grains, hops, and yeast came from AustinHomeBrew
Recipe started a while back based on the brewing classic styles

My water is somewhat hard, very slightly acidic, some iron.

6.0 # Munich
4.5 # Pilsner (german 2-row)
6 oz crystal 40
6 oz chocolate malt
4 oz black barley (500 srm)
4 oz carafa III

I did a double decoction:
infuse 4.41 gal at 157.2 to get first step of 148F for 60 minutes
with 30 minutes left, pull decoction 1, heat decoction 1 to 158F, let it rest for 10 minutes, then heat to a boil for remaining 15 minutes of Mash rest.
return decoction 1 slowly to main mash, until you get to 158F in main mash. Any remainder should be cooled to 158 then added in.
Immediately pull decoction 2 and bring it to boil during this 30 minute 158F mash rest.
return decoction 2, whole thing. You want 168F or higher ideally.

I batch sparged.

90 minute boil,
1.65 hallertauer 3.9% @ 60min
0.5 hallertauer 3.9% @ 20min
0.5 hallertauer 3.9% @ 0min

chill, whirlpool, siphon to carboy, aerate with aquarium pump through hepa filter off and on until reached 30 minutes of pumping time (letting foam subside as necessary and counting time to a total). Pitch dry yeast directly into fermenter, fermenter at about 68F by this time, and in lager freezer set to 50F with 1 degree differential, so it quickly is taken to 50F.

after 2 weeks or so, ramp up 1 degree every 12 hours to 62F and finish out a week.

Rack to keg, chill to 32F, store for 1 month, then enjoy.

I used the BierMuncher Bottle Filler to fill bottles from keg to send to competition.
__________________
______________________________________
beer.


 
Reply With Quote
Old 03-25-2009, 02:51 PM   #2
conpewter
HBT_SUPPORTER.png
 
conpewter's Avatar
Recipes 
 
Nov 2007
East Dundee, Illinois
Posts: 5,109
Liked 53 Times on 48 Posts


Awesome, subscribed! (To remind me to brew it later). Is the Black Barley = Black Roasted Barley?
__________________
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

 
Reply With Quote
Old 03-25-2009, 05:40 PM   #3
nathan
 
nathan's Avatar
Recipes 
 
Apr 2008
NC
Posts: 945
Liked 4 Times on 4 Posts


yeah, and just a dang touch of it, too, or you'll taste it.

I've done one thing on a porter I wanted to darken, which was to sprinkle an ounce or two of it on top of the mash while vorlaufing and use that to help darken it up. I don't know that this keeps out any roasty flavor, but it at least does help darken things easily enough.
__________________
______________________________________
beer.

 
Reply With Quote
Old 03-25-2009, 05:47 PM   #4
conpewter
HBT_SUPPORTER.png
 
conpewter's Avatar
Recipes 
 
Nov 2007
East Dundee, Illinois
Posts: 5,109
Liked 53 Times on 48 Posts


Ok cool. I was just wondering why the black roasted barley instead of black patent. I am still learning about the different tastes/color each type of grain imparts.
__________________
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

 
Reply With Quote
Old 03-25-2009, 06:00 PM   #5
nathan
 
nathan's Avatar
Recipes 
 
Apr 2008
NC
Posts: 945
Liked 4 Times on 4 Posts


re-reading the descriptions of black roasted barley and black patent, I'm not 100% sure why I chose one over the other. The dryness rings a bell when picking online at Austin it's also in the description (I love dry beers), but I could also have possibly just had a brain-fart and picked one over the other. I think it may be difficult to tell them apart at 4oz per 5.5 gallon batch, though.
__________________
______________________________________
beer.

 
Reply With Quote
Old 03-25-2009, 06:02 PM   #6
nathan
 
nathan's Avatar
Recipes 
 
Apr 2008
NC
Posts: 945
Liked 4 Times on 4 Posts


btw, the jamil show podcast on schwarzbier is very interesting. I was looking for carafa special II and pale chocolate (de-husked) due to that, I believe, but ended up not finding them at austin and using regular chocolate and carafa III.
Some time when I can get what I originally want, I may have to try again and compare.
__________________
______________________________________
beer.

 
Reply With Quote
Old 04-02-2009, 06:04 PM   #7
nathan
 
nathan's Avatar
Recipes 
 
Apr 2008
NC
Posts: 945
Liked 4 Times on 4 Posts


I added the score (33), since I have received my judges sheets.
__________________
______________________________________
beer.

 
Reply With Quote
Old 02-08-2013, 05:33 AM   #8
TrustyOlJohnson
HBT_SUPPORTER.png
 
TrustyOlJohnson's Avatar
Recipes 
 
Jan 2013
Champaign, IL
Posts: 1,010
Liked 158 Times on 139 Posts


Im about to brew a batch of this for my buddy who absolutely loves the new Guinness Bkack Lager. What yeast did you use in this brew?

 
Reply With Quote
Old 08-07-2013, 04:13 AM   #9
TrustyOlJohnson
HBT_SUPPORTER.png
 
TrustyOlJohnson's Avatar
Recipes 
 
Jan 2013
Champaign, IL
Posts: 1,010
Liked 158 Times on 139 Posts


I brewed it. It was one of my first two lagers. I used 34/70 for my yeast and this beer came out great! Just a few bottles left. Ive tasted it next to several black lagers, and this beat every one of em!!

 
Reply With Quote
Old 08-14-2015, 02:39 PM   #10
christobrew
Recipes 
 
Jan 2014
Posts: 25
Liked 1 Times on 1 Posts


has anyone else brewed this? OP seems to be inactive here. thinking about brewing my first lager this fall.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Schwarzbier rodwha Beginners Beer Brewing Forum 0 03-02-2015 03:50 AM
Schwarzbier Biergarden General Techniques 1 10-06-2014 08:30 AM
May the schwarzbier with you TheLadybugTree Recipes/Ingredients 3 08-31-2014 02:09 PM
Is a sugar-based starter ok for a sugar-based ginger beer? Peppers16 Fermentation & Yeast 1 07-28-2012 08:09 PM
Schwarzbier WBC All Grain & Partial Mash Brewing 4 09-19-2008 05:57 PM


Forum Jump