Hayden123982
Well-Known Member
Brewed 2 schwarzbiers 11 and 9 days ago, keeping most things the same except the grist. Going for one being more malt/bread forward and the other being more roast forward (w/ out getting burnt character). On day 2 of diacetyl rest today. Results and pics to come after some lagering. Recipes below!
Schwarzbier #1: Malt/bread forward
Pilsner ---------------- 6#
Munich ---------------- 4#
Carafa special 2 ---- 0.75#
Carapils ------------- 0.75#
Melanoiden --------- 0.75#
Caramunich 60L ---- 0.6#
Schwarzbier #2: Roast forward
Munich --------------- 7#
Pilsner ---------------- 4#
Chocolate 450L ------ 0.5#
Crsytal 40L ----------- 0.38#
Roasted barley ------- 0.25#
Carafa special 2 ------ 0.25#
Both brews:
Fuggle 1.5oz 60 mins
Fuggle 0.5oz 10 mins
Yeast:
Imperial Global pitched at 50
Water chem was also diff for the two beers. Slightly more sulfate vs chloride for roasty and much more chloride vs sulfate for malty
Schwarzbier #1: Malt/bread forward
Pilsner ---------------- 6#
Munich ---------------- 4#
Carafa special 2 ---- 0.75#
Carapils ------------- 0.75#
Melanoiden --------- 0.75#
Caramunich 60L ---- 0.6#
Schwarzbier #2: Roast forward
Munich --------------- 7#
Pilsner ---------------- 4#
Chocolate 450L ------ 0.5#
Crsytal 40L ----------- 0.38#
Roasted barley ------- 0.25#
Carafa special 2 ------ 0.25#
Both brews:
Fuggle 1.5oz 60 mins
Fuggle 0.5oz 10 mins
Yeast:
Imperial Global pitched at 50
Water chem was also diff for the two beers. Slightly more sulfate vs chloride for roasty and much more chloride vs sulfate for malty
