Making a Schwarzbier - which yeast to use?

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Professor Frink

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I'm gonna brew up a Schwarzbier this weekend, and I'm torn between which yeast to use - I have either Wyeast 2308 Munich Lager or WLP 885 Zurich Lager. I'm leaning towards the 885, has anyone used either of these for this style?
 
I used 2206 for mine that I made in August. Recipe is below.
Schwarzbier

Type: All Grain
Date: 9/27/2008
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
8 lbs Pale Malt (2 Row) US (1.8 SRM) Grain 77.11 %
1 lbs Vienna Malt (3.5 SRM) Grain 9.64 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.82 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 4.82 %
4.0 oz Honey Malt (25.0 SRM) Grain 2.41 %
2.0 oz Black (Patent) Malt (500.0 SRM) Grain 1.20 %
1.00 oz Liberty [4.30 %] (60 min) Hops 12.9 IBU
0.40 oz Williamette [4.60 %] (30 min) Hops 4.7 IBU
0.40 oz Williamette [4.60 %] (20 min) Hops 3.7 IBU
0.30 oz Williamette [4.60 %] (10 min) Hops 1.7 IBU
1 Pkgs Bavarian Lager (Wyeast Labs #2206) Yeast-Lager

Beer Profile

Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.98 % Actual Alcohol by Vol: 5.74 %
Bitterness: 23.0 IBU Calories: 249 cal/pint
Est Color: 24.3 SRM Color: Color

Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 10.38 lb
Sparge Water: 2.99 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 14.00 qt of water at 169.2 F 154.0 F
10 min Mash Out Add 8.00 qt of water at 197.6 F 168.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
 
Sorry, no experience with those yeasts, but I used White Labs WLP830 German Lager for mine, and it turned out great. So if the characteristics of of the 830 are closer to either of the ones you have, then I'd go for that one.
 
I'm gonna brew up a Schwarzbier this weekend, and I'm torn between which yeast to use - I have either Wyeast 2308 Munich Lager or WLP 885 Zurich Lager. I'm leaning towards the 885, has anyone used either of these for this style?

I haven't used the Zurich lager yeast yet, but have used the Wyeast 2308 and have been very happy with it. You might want to save using the Zurich for something like a dopplebock
 
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