Schwarzbier

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

30L (assuming 25L (6.25 gal) pre-boil volume) reverse osmosis water +

0.8g NaCl (table salt)

0.6g MgSO4 (epsom salt)

1.8g NaHCO3 (baking soda)

4.0g CaCO3 (chalk)

(58mg/L Ca; 3mg/L Mg; 32mg/L Na; 10mg/L SO4; 21mg/L Cl; 150mg/L HCO3)

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

13g (11%) German Magnum for 60 min

20g (3.7%) German Tettnanger for 15 min

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

mash-out : 76 *C (169 *F)

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 appears to be complete.

Aging/Lagering

Lager at 0 - 3 *C (32 - 38 *F) for 4 - 8 weeks