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Old 03-28-2012, 05:43 PM   #1
TheCatman
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Jan 2012
Portland, OR
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Why is this style so often overlooked? Good examples of it are SO TASTY.

One of the micros in my hometown (Grimm Brothers in Loveland, CO) brewed one called 7 Ravens, and it is excellent. Last night I picked up a bottle of Kulmbacher Mönchshof Schwarzbier to see how 7 Ravens stood up to a real German example, and I ended up finding my new favorite commercial beer.

As soon as I have the ability to lager, I'll be brewing a schwarzbier. In the meantime, I'm also considering coming up with an ale version.

What are some thoughts on the style?


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Old 03-28-2012, 05:44 PM   #2
TheCatman
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Jan 2012
Portland, OR
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And I forgot to mention, the Mönchshof comes in a sweet 16.9 oz swingtop bottle.


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Old 03-28-2012, 06:20 PM   #3
pcollins
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Mar 2010
Cambridge, ON
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I've brewed one before that turned out quite well. It was an ale version but I submitted it to a homebrew competition not disclosing that I used ale yeast. It was lumped in to the "Lager" category so it may not have done as well as it could have but did get some positive feedback.

Here is the recipe:

Recipe: May the Schwarz be with you...
Brewer: Peter Collins
Asst Brewer:
Style: Schwarzbier (Black Beer)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.90 gal
Post Boil Volume: 5.90 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.90 gal
Estimated OG: 1.048 SG
Estimated Color: 30.2 SRM
Estimated IBU: 31.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.20 lb Munich I (Weyermann) (7.1 SRM) Grain 1 46.2 %
3.60 lb Pilsner (Weyermann) (1.7 SRM) Grain 2 39.6 %
0.40 lb Caramel Malt - 40L (Briess) (40.0 SRM) Grain 3 4.4 %
0.40 lb Chocolate Malt (350.0 SRM) Grain 4 4.4 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 5 2.7 %
0.25 lb Carafa II (Weyermann) (415.0 SRM) Grain 6 2.7 %
0.75 oz Hallertauer, New Zealand [8.50 %] - Boil Hop 7 25.9 IBUs
0.25 oz Hallertauer, New Zealand [8.50 %] - Boil Hop 8 5.2 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
0.50 oz Hallertauer, New Zealand [8.50 %] - Arom Hop 10 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 9.10 lb
----------------------------
Name Description Step Temperat Step Time
Mash In Add 7.82 gal of water at 156.2 F 152.0 F 60 min

Here is the feedback:

Classic appearance with nice head retention and lacing. Light noble hop nose combine with some light tobacco. Flavour is well anchored and too-style, though a slightly astringent finish knocks a point off. Medium body and carbonation works well. This is a very nicely made lager, finishing just outside of the medals.

 
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Old 03-28-2012, 06:23 PM   #4
TheCatman
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Jan 2012
Portland, OR
Posts: 188
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That looks like a really good recipe; I'll have to try it out. Also, awesome name
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Old 03-28-2012, 10:37 PM   #5
bmud0314
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Mar 2010
Albion, NY
Posts: 175
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Hah, good timing. I mentioned this style in my "under rated beer style" thread. I have made that style once before (and will be doing it again on friday or saturday). I used Nothern Brewer's grain with wyeast 1007, fermenting it around 59. It turned out great. I then washed the yeast and brewed a bock at 57, it chugged away alright.

 
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Old 03-28-2012, 10:46 PM   #6
TwoGunz
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Jan 2011
Syracuse, New york
Posts: 587
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It's a great style. I couldn't wait for the ability to lager and made one with an Alt yeast for the second batch I ever brewed!

 
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Old 03-28-2012, 10:54 PM   #7
scottedk
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Feb 2012
Englewood, CO
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Quote:
Originally Posted by TheCatman View Post
Why is this style so often overlooked? Good examples of it are SO TASTY.

One of the micros in my hometown (Grimm Brothers in Loveland, CO) brewed one called 7 Ravens, and it is excellent. Last night I picked up a bottle of Kulmbacher Mönchshof Schwarzbier to see how 7 Ravens stood up to a real German example, and I ended up finding my new favorite commercial beer.

As soon as I have the ability to lager, I'll be brewing a schwarzbier. In the meantime, I'm also considering coming up with an ale version.

What are some thoughts on the style?
Grimm Brothers is one of the microbreweries I hope to hit up next.

I enjoy Wynkoop's B3K Schwarzbier which is now in cans in some places here in CO and on tap in several locations as well.
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Old 03-28-2012, 11:01 PM   #8
speedie789
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Dec 2008
Posts: 33
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I just brewed one over the weekend, based off the Brewing Classic Styles version. Mine was a PM(5.5 gal batch):
4 lbs Pilsner malt
1 lb Munich malt
1 lb Carafa II
Mashed @152 (approx 1.25 qt per lb) and sparged with approx 2.5 gal followed with a 90 min boil (stovetop boil in 5 gallon pot)

3.5 lb Pilsner extract @ end of boil

0.75 oz Galena (11%) @ 60
0.50 oz Tradition (4.5%) @ 20 and 2 min

It's currently fermenting with White labs German lager yeast(830 maybe?) at 50 degrees.

I've brewed recipe as it is in the book twice and it is really good. We'll see how this turns out. I'm assuming it's gunna be awesome!

 
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Old 03-29-2012, 12:25 AM   #9
usfmikeb
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Jan 2011
Leesburg, Virginia
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Quote:
Originally Posted by pcollins View Post
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining
I'm curious as to why you're using finings here. At 30 SRM, nobody's going to be able to see anything in that beer.

 
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Old 03-29-2012, 12:32 AM   #10
passedpawn
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Apr 2009
☼ Clearwater, FL ☼
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Quote:
Originally Posted by usfmikeb View Post
I'm curious as to why you're using finings here. At 30 SRM, nobody's going to be able to see anything in that beer.
Yeast has a very distinct taste that doesn't belong in a lager. Finings, cold crashing, lagering, and even filtering are essential in removing the yeast (at least some subset of that list).


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