Swartzbier Recipe Input Appreciated

[Old-Irving]

I put this Swartzbier recipe together from a couple different sources and I am not too sure on the OG and final gravity. Let me know what you think about it and your opinions on the yeast. I do not have a way to control the temperature as it will be in my crawl space and winter in Chicago will only be cold for so much longer. I also do not like too hoppy of a beer so that is why the hops are reduced from other recipes. The recipe calls for LME and I may change to DME.

Swartzbier
6.5 lbs. light Pilsner malt extract
2.0 lbs. Munich malt extract

0.5 lb. Briess CaraPils (1.5 L)
1.0 lbs. Caramel Malt (60 L) or Cara Munich III (53-60 L)
1.5 oz. Carafa II (375 – 450 L)

0.5 oz. Tettnanger hops (bittering) 15 minutes
0.5 oz. Hallertauer or Tettnanger hops (flavor) 30 minutes
0.5 oz. Hallertauer or Tettnanger hops (aroma)


Wyeast 2206 (Bavarian Lager) or 2603 (Octoberfest Lager)

1 cup corn sugar (for bottling)

Boil 60 minutes. Add the bittering hops about 15 minutes into the boil, the flavor hops about 30 minutes before shut-down and the aroma hops about 15 minutes before shut-down. Heat-exchange, aerate the wort and pitch your yeast. Ferment in the 50–60° F range, slightly above the standard temperature for lager fermentation.

Final Recipe on Post #6

 

[sptaylor70]

You have an acre of Carafa in there. By contrast, BarleyWater's gold-medal-winning May the Schwarz-bier With You has 1 lb. total of dark, roasted grain (chocolate, Carafa III, and roasted barley). You might consider cutting back, and shooting for 50/50 Pilsner/Munich to partially compensate for the color and richness.

 

[timrox1212]

Yea I agree cut back on the carafa unless you want a BLACK beer. I made a Schwartz a few months ago and used 1lb crystal 60 and .5lb carafa 3 and it came out about the same color as coffee.


Sent from my iPhone

 

[sptaylor70]

Now that I look at it again, I notice 1.5 ounces of Carafa, rather than 1.5 pounds (which is what I had mistakenly read earlier). In that case, I'd go up (maybe 6-12 ounces), rather than down.

 

[Old-Irving]

Thanks for the comments. I will be brewing in about two weeks.

 

[Old-Irving]

This is the dark lager recipe I brewed last night.

Unser Schwarzbier.

5.00 gal Spring Water
1 lbs Caramunich Malt (56.0 SRM) Grain 2 10.8 %
8.0 oz Carafa II (412.0 SRM) Grain 3 5.4 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 2.7 %
1 lbs Light Dry Extract (8.0 SRM) Dry Extract 5 10.8 %
3 lbs 4.0 oz Munich Liquid Extract (12.5 SRM) Extract 6 35.1 %
3 lbs 4.0 oz Munich Liquid Extract (12.5 SRM) Extract 7 35.1 %
1.00 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 8 9.3 IBUs
1.00 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 9 9.3 IBUs
2.0 pkg Bavarian Lager (Wyeast Labs #2206) [124.21 ml] Yeast 10

The OG turned out to be 1.064. A bit higher than the 1.057 beersmith predicted. The wort smelled great and the yeast has started to work its magic. This is the first time I used Carafa II. It had a very strong aroma when I was steeping the grains but seems to mellowed out a bit after the extract was put in.

 

[Beernik]

My black bock recipe (it's AG but you can look a at the specialty grains) is currently:
14lb Munich 10L
8oz Crystal 20L
4oz Carafa II
4oz Carafa III
2oz Chocolate malt

That's 34L and just a touch too much on the roasty side.

 

[Old-Irving]

This turned out great. Best beer i ever brewed. The only downside is how long it takes the be able to drink it.