Schwarzbier May the Schwarz-bier With You

[sgraham602]

15 days @50 and 25 @ 40.

is this a primary and then a lagering phase? would it suffice to do a primary for 15 days @ 50, then rack it to a keg and lager it at 40?

Also...no diacetyl rest necessary??

 

[diatonic]

I'd check your FG after the 15 day primary to make sure it's finished, and check for diacetyl. You might want to warm it up to the 65-70F range at the end of primary to clean up diacetyl if it is present. Depending on your yeast it may or may not be there. I wouldn't pull it off the yeast until you're sure it's done fermenting and diacetyl is cleaned up.

Good luck!

 

[2xbrewing]

I was looking at making a schwarzbier but didnt realize it was a lager type beer. I bought all the grain already but want to switch the yeast to make it an ale where i can ferment room temperature. Please give me sugeations im very new at brewing.

 

[FlyDoctor]

Some say that using the California common yeast or Notttingham dry yeast will ferment with lager like character, though you will still need to be relatively cold - like 60F in the beer (air in the mid 50's would get you there).

 

[diatonic]

I'd probably go California common or Kölsch.

 

[wickman6]

Also Wyeast 1007 German ale is very clean. My altbier that I'm drinking now is very clean and lager like.

 

[diatonic]

I brewed another batch of this yesterday. This time I'm fermenting half with the White Labs Mexican Lager yeast, and the other half with Augustiner lager yeast from BSI. I'll post back with results later.

 

[Token]

BRILLIANT!!!! I've been wanting to brew a schwartzbier, but I was also intrigued by a Cinco de Mayo beer I had last spring. Great experiment; be sure to let us know how it goes!

 

[waverz]

Brewed this up yesterday. The only change I made was the yeast. I decided to try WLP029 and am using the "Brulosophy Lager Method" using my new BrewPi controlled fermentation chamber.

It's my first lager and I am very excited to see how it turns out.

Thanks for the recipe!

 

[Cider123]

Making this as an ale because I'm using 05 @ a 66F ferment. I got it mashing right now. Looks like a great recipe.

 

[Cider123]

Making this as an ale because I'm using 05 @ a 66F ferment. I got it mashing right now. Looks like a great recipe.

Gassed this up in 36 hours and just had a few glasses. It came out fantastic!

Nice and malty with a hint of roast, and a chocolate milk foamy head. Would make this again.

 

[KatoBaggins]

I brewed another batch of this yesterday. This time I'm fermenting half with the White Labs Mexican Lager yeast, and the other half with Augustiner lager yeast from BSI. I'll post back with results later.

Well? What were the results between the two yeasts?

 

[woo_pig]

I brewed this on Saturday. I subbed the roasted barley with midnight wheat .And used hallertau and my hood hops .

 

[laiced]

I just finished brewing 5g of this stuff and from the hydrometer sample, I CANNOT WAIT FOR IT!
Thanks for such an amazing recipe. I did have to sub in EKG for the Vanguard, but I think that gets me back closer to style. I also pitched 2 packs of dry 34/70 on top instead.