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Old 10-05-2012, 03:47 AM   #1
TimBrewz
 
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Feb 2008
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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

 
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Old 10-05-2012, 04:00 AM   #2
inhousebrew
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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!
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Old 10-05-2012, 03:16 PM   #3
TimBrewz
 
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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.



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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!

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Old 10-05-2012, 05:54 PM   #4
inhousebrew
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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.
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Old 11-03-2012, 02:59 AM   #5
cascades
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Jan 2012
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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.

 
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Old 11-03-2012, 03:17 AM   #6
TimBrewz
 
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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.

 
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Old 12-01-2012, 12:06 AM   #7
tonyc318
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Dec 2011
Astoria, Oregon
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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!

 
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Old 12-01-2012, 02:00 AM   #8
TimBrewz
 
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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!

 
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Old 12-01-2012, 03:20 AM   #9
tonyc318
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Dec 2011
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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!

 
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Old 12-01-2012, 03:23 AM   #10
TimBrewz
 
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You are welcome. Please let me know how that beer turns out. You could be on to the next great style

 
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