Difference between revisions of "Schwarzbier"
| (10 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
[[Image:Schwarzbier.png|center]] | [[Image:Schwarzbier.png|center]] | ||
| − | The recipe for this beer was inspired by a visit to a small brewery in Germany ([[Museums- und Traditionsbrauerei Wippra|Brauerei Wippra]]). They brew an excellent Schwarzbier that even | + | The recipe for this beer was inspired by a visit to a small brewery in Germany ([[Museums- und Traditionsbrauerei Wippra|Brauerei Wippra]]). They brew an excellent Schwarzbier that even took silver one year at the GABF. For this Schwarzbier 3 different malts are used: Pilsner, Munich and a dark Crystal malt. Due to the lack of roasted malt there is no roast flavor in that beer. |
| − | Since I do like at least some roast in a Schwarzbier, I added Carafa Special | + | Since I do like at least some roast in a Schwarzbier, I added Carafa Special for my recipe. The result was a very smooth drinking beer with a hint of roast, a deep black color with some ruby highlights. |
| + | |||
| + | = Water = | ||
| + | ''for brewers who build their own water'' | ||
| + | |||
| + | '''with unsdissolved chalk:''' | ||
| + | |||
| + | [[Image:Water_Schwarzbier.gif]] | ||
| + | |||
| + | [http://braukaiser.com/documents/water_profiles/water_Schwarzbier.xls water_Schwarzbier.xls] | ||
| + | |||
| + | '''with chalk dissolved with CO2:''' | ||
| + | |||
| + | [[Image:Water_Schwarzbier_dissolved_chalk.gif]] | ||
| + | |||
| + | [http://braukaiser.com/documents/water_profiles/water_Schwarzbier_dissolved_chalk.xls water_Schwarzbier_dissolved_chalk.xls] | ||
| + | |||
| + | = Grist = | ||
| + | |||
| + | 73% Weyermann Bohemian Pilsner | ||
| + | |||
| + | 20% Weyermann Munich Type II | ||
| + | |||
| + | 3% Weyermann CaraMunich Type III | ||
| + | |||
| + | 4% Wyermann Carafa II special | ||
| + | |||
| + | |||
| + | Aim for a post boil gravity of 13.5 *P (1.054 SG) | ||
| + | |||
| + | =Hops= | ||
| + | |||
| + | (For a post boil volume of 21 l) | ||
| + | |||
| + | 13g (11%) German Magnum for 60 min ( 70 mg/l a-acid ) | ||
| + | |||
| + | 20g (3.7%) German Tettnanger for 15 min (~ 1g/l hops) | ||
| + | |||
| + | IBU estimation (Tinseth): 20 | ||
| + | |||
| + | =Yeast= | ||
| + | |||
| + | Wyeast 2206 Bavarian Lager, propagated to yield about 80 - 100 ml (~2.5 - 3 oz) sediment for a 19 L (5 gal) batch. | ||
| + | |||
| + | (I used 2206, but WLP830 German Lager Yeast or WY2124 Bohemian Lager Yeast would be a better choice) | ||
| + | |||
| + | =Mash= | ||
| + | |||
| + | Two step infusion with decoction mash-out ([[Decoction_Mashing]]): | ||
| + | |||
| + | protein rest : 55 *C (133 *F) for 20 min | ||
| + | |||
| + | saccrification rest : 66.0 *C (151 *F) for 45 min; water/grist ratio 3.5 - 4.0 l/kg (1.75 - 2 qt/lb) | ||
| + | |||
| + | mash-out : 76 *C (169 *F) | ||
| + | |||
| + | This is a fairly thin mash, but the water/girst ratio use is fairly standard in German brewing practice. | ||
| + | |||
| + | =Boil= | ||
| + | |||
| + | Add hops after 10 min boil and boil for another 60 min. Chill to pitching temperature of 8 *C (46 *F). | ||
| + | |||
| + | =Primary fermentation= | ||
| + | |||
| + | Ferment at 8 - 9 *C (46 - 48 *F) until the attenuation is within 2-4 % of the limit of attenuation (fast ferment test) or the fermentation appears to be complete. | ||
| + | |||
| + | =Aging/Lagering= | ||
| + | |||
| + | Lager at 0 - 3 *C (32 - 38 *F) for 4 - 8 weeks | ||
| + | |||
| + | |||
| + | You can also find this recipe on [http://www.brewersfriend.com/homebrew/l/5093fce4aa47d Brewer's Friend - Schwarzbier] | ||
Latest revision as of 19:10, 14 November 2012
The recipe for this beer was inspired by a visit to a small brewery in Germany (Brauerei Wippra). They brew an excellent Schwarzbier that even took silver one year at the GABF. For this Schwarzbier 3 different malts are used: Pilsner, Munich and a dark Crystal malt. Due to the lack of roasted malt there is no roast flavor in that beer.
Since I do like at least some roast in a Schwarzbier, I added Carafa Special for my recipe. The result was a very smooth drinking beer with a hint of roast, a deep black color with some ruby highlights.
Water
for brewers who build their own water
with unsdissolved chalk:
with chalk dissolved with CO2:
water_Schwarzbier_dissolved_chalk.xls
Grist
73% Weyermann Bohemian Pilsner
20% Weyermann Munich Type II
3% Weyermann CaraMunich Type III
4% Wyermann Carafa II special
Aim for a post boil gravity of 13.5 *P (1.054 SG)
Hops
(For a post boil volume of 21 l)
13g (11%) German Magnum for 60 min ( 70 mg/l a-acid )
20g (3.7%) German Tettnanger for 15 min (~ 1g/l hops)
IBU estimation (Tinseth): 20
Yeast
Wyeast 2206 Bavarian Lager, propagated to yield about 80 - 100 ml (~2.5 - 3 oz) sediment for a 19 L (5 gal) batch.
(I used 2206, but WLP830 German Lager Yeast or WY2124 Bohemian Lager Yeast would be a better choice)
Mash
Two step infusion with decoction mash-out (Decoction_Mashing):
protein rest : 55 *C (133 *F) for 20 min
saccrification rest : 66.0 *C (151 *F) for 45 min; water/grist ratio 3.5 - 4.0 l/kg (1.75 - 2 qt/lb)
mash-out : 76 *C (169 *F)
This is a fairly thin mash, but the water/girst ratio use is fairly standard in German brewing practice.
Boil
Add hops after 10 min boil and boil for another 60 min. Chill to pitching temperature of 8 *C (46 *F).
Primary fermentation
Ferment at 8 - 9 *C (46 - 48 *F) until the attenuation is within 2-4 % of the limit of attenuation (fast ferment test) or the fermentation appears to be complete.
Aging/Lagering
Lager at 0 - 3 *C (32 - 38 *F) for 4 - 8 weeks
You can also find this recipe on Brewer's Friend - Schwarzbier
