Schwarzbier - Examples in the Midwest

[jdauria]

If you are anywhere near Chicago, I would check DoveTail to see if they have a Schwarzbier, Schwarzbier and Czech Dark Lager are my two favorite styles to brew. Have a Schwarzbier cold crashing now and the flat sample I pulled is already the best tasting Schwarzbier I have made. It's dry, almost cracker dry, with just a nice hint of roast.

Recipe is: 1.052 OG, 26 IBU
70% Ireks Pils
19% Ireks Munich
5% Carafa Special II
4% Caramunich II
2% Pale Chocolate

20 IBUS of Perle at 60
6.6 IBUS Hallertau Mittlefruh at 15

Imperial Harvest yeast
Mash - No Sparge Anvil Foundry
Horkurz - 146 for 30, 158 for 30, Mash out 172 for 10.

 

[riceral]

If you are anywhere near Chicago, I would check DoveTail to see if they have a Schwarzbier, Schwarzbier and Czech Dark Lager are my two favorite styles to brew. Have a Schwarzbier cold crashing now and the flat sample I pulled is already the best tasting Schwarzbier I have made. It's dry, almost cracker dry, with just a nice hint of roast.

Recipe is: 1.052 OG, 26 IBU
70% Ireks Pils
19% Ireks Munich
5% Carafa Special II
4% Caramunich II
2% Pale Chocolate

20 IBUS of Perle at 60
6.6 IBUS Hallertau Mittlefruh at 15

Imperial Harvest yeast
Mash - No Sparge Anvil Foundry
Horkurz - 146 for 30, 158 for 30, Mash out 172 for 10.

My step-son lives I'm Chicago and told me about Dovetail. I had a Dunkel from them tonight. Their Czech Dark is great also. Good stuff.

Highly recommend their lagers.

 

[Fly_Guy]

I have a BYO magazine that has a schwarzbier recipe in it. I'll post it here tomorrow. I haven't made it, but schwarzbiers are one of my favorite styles to drink.

Nightmare Cyclist by Solemn Oath brewery in Naperville was really good.

7th Evil Ex by skeleton key brewery was really good too.

Deschutes makes one called schwarzbier that is pretty solid.

Starless by wiseacre is really good.

Dark Helmet by title town is usually pretty available.

I see your schwartz is as big as mine by metal monkey brewing is really good as well.

 

[jdauria]

My step-son lives I'm Chicago and told me about Dovetail. I had a Dunkel from them tonight. Their Czech Dark is great also. Good stuff.

Highly recommend their lagers.

Yeah they are suppose to be really good, have not had any of their stuff thought. Here in Mass we have Notch that makes some world class Czech/German lagers using tradition lager methods. One of their two Czech Darks there make is one of the best beers I have ever had and they did a Schwarzbier a few month ago that pissed me off because it was so much better than any I have made!

 

[Fly_Guy]

Here is the BYO recipe. I'll be making this as soon as I figure out a way to lager.

5 gallon, all grain batch.
OG - 1.046; FG - 1.010; ABV - 4.8%
IBU - 26; SRM - 22

5 lbs German pilsner malt
4 lbs German munich II malt
6 oz Weyermann carafa III special malt
5 oz carapils/carafoam malt

13 g of Herkules @ 60 minutes (14.5% AA)
2 g of Perle hops @ 15 minutes (6.5% AA)
2 g of Saaz hops @ 5 minutes (4.5% AA)

Yeast - Lallemand Diamond Lager OR Wyeast 2487 OR WLP833

Dough in around 104F for 15 minutes
Raise temperature to 122 for a protein rest of 15 minutes
Raise temperature to 149 for beta amylase rest for 30 minutes
Raise temperature to 162 for alpha amylase rest for 30 minutes
Raise temp to 169 for mash out, recirculate and sparge.

75 minute boil, add hops as scheduled.
Cool to high end of yeast temperature, as soon as fermentation is vigorous, reduce tempo to low end of the yeast's range.
After 7 days, do a diacetyl rest by increasing to 66, hold there for 2 days.
Reduce temp by 2 degrees per day until you hit 31 or close to it.
Lager for as few as 2 weeks or as many as 12.

Carbonate to 2.3 volumes of CO2.

The article says to rack after the diacetyl rest, I don't think that is necessary, but I wanted to include it for completeness.

It honestly looks very similar to the Köstritzer clone posted earlier.

 

[BongoYodeler]

Here is the BYO recipe. I'll be making this as soon as I figure out a way to lager.

5 gallon, all grain batch.
OG - 1.046; FG - 1.010; ABV - 4.8%
IBU - 26; SRM - 22

5 lbs German pilsner malt
4 lbs German munich II malt
6 oz Weyermann carafa III special malt
5 oz carapils/carafoam malt

13 g of Herkules @ 60 minutes (14.5% AA)
2 g of Perle hops @ 15 minutes (6.5% AA)
2 g of Saaz hops @ 5 minutes (4.5% AA)

Yeast - Lallemand Diamond Lager OR Wyeast 2487 OR WLP833

Dough in around 104F for 15 minutes
Raise temperature to 122 for a protein rest of 15 minutes
Raise temperature to 149 for beta amylase rest for 30 minutes
Raise temperature to 162 for alpha amylase rest for 30 minutes
Raise temp to 169 for mash out, recirculate and sparge.

75 minute boil, add hops as scheduled.
Cool to high end of yeast temperature, as soon as fermentation is vigorous, reduce tempo to low end of the yeast's range.
After 7 days, do a diacetyl rest by increasing to 66, hold there for 2 days.
Reduce temp by 2 degrees per day until you hit 31 or close to it.
Lager for as few as 2 weeks or as many as 12.

Carbonate to 2.3 volumes of CO2.

The article says to rack after the diacetyl rest, I don't think that is necessary, but I wanted to include it for completeness.

It honestly looks very similar to the Köstritzer clone posted earlier.

I'm at work now but from memory that's fairly close to mine. I had a small amount of chocolate malt in addition.