Thanks for that info it was just what I was looking for.Beerrific said:Style guide:
There is a Jamil show episode on Schwarzbier:
What were your Substitutions? Im really intrigued to make one and so far it doesn't seem overly complicated. Are you still Lagering?jdoiv said:I brewed his recipe and just made substitutions on the hops and yeast. It's in primary right now and I think it will turn out great from the one sample I've had.
Im not doing a decoction im doing a Double Infusion and beersmith picked the temps for me. I just click adjust temp for size of equipment and it adjusts it for you according to your grain bill and MLT size.quickerNu said:Riclark, I have never done a decoction mash. Guess it is time to start. Could you tell me why you picked these temps?
Protein Rest Add 3.49 gal of water at 132.1 F 122.0 F 30 min
Saccrification Add 3.10 gal of water at 187.9 F 150.0 F 30 min
I just subbed hallertau tradition for the hallertau mitelfrau since I already had it on hand. I used the WY Oktoberfest lager blend yeast as I had a cake of it ready to use. It's still sitting in the primary going through a d-rest. This just means it's sitting at room temp. I'll move it into a keg and let it sit for a couple of weeks until I free up space in the keggerator so it can lager.RICLARK said:What were your Substitutions? Im really intrigued to make one and so far it doesn't seem overly complicated. Are you still Lagering?
Im trying to make up for lost efficiency through extra grain and without losing the darkness of style. I will re formulate it in beersmith knocking down the Crystal and other specialty and adding the carafre. I tried listening to The link to Jamil but it wont work for me the screen freezes I think there is something wrong with my player.the_bird said:Wait, why are you doing two pounds of crystal? A schwarzbier isn't really sweet, the examples I've enjoyed have had a high, dark fruit note, but no sweetness. I'm of the opinion that the huskless, de-bittered Carafe is absolutely critical for the style as well; chocolate malt and roasted barley are really making this into a stout (a sweet stout of some kind).
A good schwarzbier is a very subtle style, IMHO; malty, but not too malty, a little roasty but not too roasty. It's not that big a beer. Not much hop flavor, either; not 2.5 ounces in the last fifteen minutes. I've picked up a light, dark fruity note, not sure if that was the yeast or something from the dark grains (I'm temped to make one with a TINY amount of Special B). It's a dry beer, though, it's not full, it's not cloying, it can be an absolutely wonderful, drinkable, complex beer. Don't overdo it.
I'd listen to Jamil's podcast on the style (fairly recent, IIRC); lots of great information.
EDIT: I should clarify, I don't necessarily think you've put together a BAD recipe (sweeter than I usually brew, but that's a preference thing) - but that's not a schwarzbier.
Thanks Bird I listened to the show and went with his recipe I Edited and posted new. Thanksthe_bird said:Oh, and right-click on the link to the show and choose "save as" - you'll be able to download the podcast (it's a MP3 file) instead of having to listen to it in your browser. That might help.