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Old 10-19-2012, 04:58 AM   #1
Dok
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I am going to brews Schwarzbier this week and my question is how dark malts are used. I would like to brew one on the darker side of the style and I would like to see some of your recipe suggestions. I know German dark malts are preferred but I have seen many different uses of pale chocolate, chocolate, black patent, and roasted malt. I would just like to see what has worked for you.

 
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Old 10-19-2012, 02:30 PM   #2
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I brewed a 2.5 gallon batch of BarleyWater's recipe and it turned out awesome. The only changes were I realized on brewday I was out of crystal so I just threw in a few more ounces of base malt. I also used Hallertau for the hop additions.

 
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Old 10-19-2012, 03:17 PM   #3
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I did the Northern Brewer recipe earlier this year (grain bill below) and really liked it. Sorry I didn't provide alternate, non German malts, but using the grains listed below I am sure you could cross reference similar grains and make an awesome recipe.

4.5 lbs. German Vienna
4.5 lbs. German Munich Malt
0.5 lbs. Weyermann Caramunich III
0.5 lbs. Weyermann Carafa III
1.0 oz. Perle Hops @60 min
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Old 10-19-2012, 03:26 PM   #4
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Quote:
Originally Posted by chickypad View Post
I brewed a 2.5 gallon batch of BarleyWater's recipe and it turned out awesome. The only changes were I realized on brewday I was out of crystal so I just threw in a few more ounces of base malt. I also used Hallertau for the hop additions.
That recipe looks pretty good. I may have to try that. I'll probably leave out the roasted barley. It doesn't seem appropriate in a German Lager.

 
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Old 10-19-2012, 04:14 PM   #5
ReverseApacheMaster
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I think kai has a recipe on his website. I'd look to that as a good example of the right use of dark malts.

 
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Old 10-19-2012, 04:47 PM   #6
Jebu1788
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Quote:
Originally Posted by ReverseApacheMaster View Post
I think kai has a recipe on his website. I'd look to that as a good example of the right use of dark malts.
This. Here is the link:
http://braukaiser.com/wiki/index.php?title=Schwarzbier

 
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Old 10-19-2012, 05:39 PM   #7
pvtschultz
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Feb 2010
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I liked Jamil's Schwartzbier recipe.

The below will make 6 gallons at 75%.

6.0 lbs Munich Malt
3.5 lbs Pilsner Malt (2-Row)
0.5 lbs C40 Malt
0.5 lbs Chocolate Malt
0.25 lbs Carafa I (debittered)
0.25 lbs Roasted Barley

1.75 oz H. Mittelfrueh 60 min
0.50 oz H. Mittelfrueh 20 min
0.50 oz H. Mittelfrueh 1 min
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Old 10-19-2012, 05:44 PM   #8
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I have mine in primary right now.

10 lbs pils (i have used pale with good results too)
1 lb c80
.5 lb chocolate
4 oz roasted barley

.4 oz magnum for 60
.5 oz cascade for 50
.5 oz spalt for 20
.5 oz splat at flameout.

This is my attempt at Sprecher Black Bavarian, so I guess an American twist on a schwartzbier.


I ferment w34/70 at 50 degrees. I'll lager for 2 months probably.

My OG was 1.056.

 
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Old 10-19-2012, 05:48 PM   #9
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Ya know, it seems like I'm missing something in that recipe...I'll have to check when I get home. I'm going off memory here, and I brewed an oatmeal stout the same day and might have messed up on the above recipe. Lol. I'll check and post later.

 
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Old 10-19-2012, 06:04 PM   #10
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I had brewed something like howl last year that car out great. When I get home tonight ill post it

 
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