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,
Originally Posted by tonyc318
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
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!