TimBrewz
Well-Known Member
So I am doing a schwarzbier (insert Star Wars puns here) and in my research I am finding recipes that range from only using Pilsner malt and Sinamar (Weyermann's colorant made from Carafa malts) to recipes that call for up to .75 lbs of Carafa III, .5 lbs crystal 60 with Munich as the base malt in a 5 gallon batch.
If there is no flavor added from the Simamar, is this just a black pils?
According to this BYO article, it should taste and smell like a pale pilsner, but be black in color....then according to this article the beer should have some roast character, even some chocolate and dark fruit undertones....
Further, it looks like there are tricks to get color and just a little roast character (avoiding highly roasted taste/astringency): Adding the dark grains late in the mash and grinding Carafa in a coffee ginder and sprinkling on top of the grain bed during late sparging.
I have had a few schwarzbiers- both German, and they seem to have a touch of roast? I may need to drink them again.
Any schwarzbier experts out there?
So, what is the deal? Dark grains or Sinamar? A mixture?
Prost! Tim
If there is no flavor added from the Simamar, is this just a black pils?
According to this BYO article, it should taste and smell like a pale pilsner, but be black in color....then according to this article the beer should have some roast character, even some chocolate and dark fruit undertones....
Further, it looks like there are tricks to get color and just a little roast character (avoiding highly roasted taste/astringency): Adding the dark grains late in the mash and grinding Carafa in a coffee ginder and sprinkling on top of the grain bed during late sparging.
I have had a few schwarzbiers- both German, and they seem to have a touch of roast? I may need to drink them again.
Any schwarzbier experts out there?
So, what is the deal? Dark grains or Sinamar? A mixture?
Prost! Tim