Schwarzbier Basic and Awesome Schwarzbier

[a100700]

Thanks, I'll give it a shot

 

[ViaChicago]

Did you do a mash-out for this? I'm assuming you did, but thought I'd double check since it's not in the recipe.

Planning to brew it this weekend! Looks like a good one from the reviews

 

[TimBrewz]

Did you do a mash-out for this? I'm assuming you did, but thought I'd double check since it's not in the recipe.

Planning to brew it this weekend! Looks like a good one from the reviews

ViaChicago, (Wilco reference?)

I do not do mashouts with my current set up. I batch sparge, and heat the kettle as the wort runs out of the mashtun to stop enzymatic action. A mashout is probably a better method, but I have have good results without doing one.

Best of luck, its been a really nice beer every time I have brewed it.

I use light munich (6-8L) usually Weyermann. I just updated the original post to reflect this.

 

[ViaChicago]

Great - thanks for the quick response, TimBrewz. Yep, a Wilco reference indeed. I'll give it a shot this weekend with a mashout and see how it goes.

 

[Salpino]

OP, thank you for the great recipe. Brewed on 2/17 and sampled today after a 2 day diacetyl rest. Tastes amazing and hit my numbers spot on. Into the keg for 8 weeks of lagering. Can't wait for May first!


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[Brewzologist]

I brewed this per Tim's recipe using BIAB, but I was lazy and didn't want to lager... So, I used WLP029 Kolsch yeast. I fermented it from 62-68 F over 3 weeks in the primary, then transferred it to a secondary and cold crashed it at 36 F for 1 week. I then kegged it and let it condition another 2 weeks.

Initial tasting notes are that it's a pretty balanced Schwarzbier, but not as heavy as some I've tasted. Mine has a pleasant caramel and malt taste with a clean finish. No roasty bite afterwards, and hop neutral. Exactly what I was looking for; a very sessionable early summer brew.

Thanks Tim!

Steve

 

[TimBrewz]

Always glad to hear about you guys enjoying the beer! It's still one of my favorites.


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[Pkrd]

Brewed this back in Feb as my first lager. All went well apart from a bit of a panic when the Mangrove Jack Bohemian Lager yeast took 5 days to do its thing. Six weeks lagering after the Diacetyl rest.
From making black IPAs I'm in the habit of only putting the dark grains in for the last 15 minutes of the mash, maybe thats why its not really dark enough.

Tastes great, and a nice fluffy head.
Thanks Tim!

 

[tonyj30]

thank,s for the great recept Tim
brewed it today on my newly finished 30 ltr set up, so its the first beer made at home
the brew sent very well and i hit all my numbers spot on
i thought i had sack of munich which turned out to be a sack vienna!
panicked! then googled the difference, then used the vienna
I changed the aroma hops to EKG because i,v got load of them lying in the freezer!
transferred a pilsner to a new bucket and poured the dark lager right on top of the cake, it took of in onder 30 mins !
i,l post a foto when its finished

 

[myelo]

Brewed a batch of this for my father in law who likes dark lagers. I don't have a setup to lager so I used Wyeast 1007 German Ale yeast, fermented at 60F then 2 weeks cold crash at about 38F. He loved it and so did I. Very clean with nice roast malt flavor with no burnt astringency.

Thanks for the great recipe.

 

[TimBrewz]

Glad to hear it was a success with German Ale yeast!