Difference between revisions of "Schwarzbier"

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[[Image:Schwarzbier.png|center]]
 
[[Image:Schwarzbier.png|center]]
  
The recipe for this beer was inspired by a visit to a small brewery in Germany (Brauerei Wippra)
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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.
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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.
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= Water =
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''for brewers who build their own water''
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'''with unsdissolved chalk:'''
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[[Image:Water_Schwarzbier.gif]]
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[http://braukaiser.com/documents/water_profiles/water_Schwarzbier.xls water_Schwarzbier.xls]
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'''with chalk dissolved with CO2:'''
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[[Image:Water_Schwarzbier_dissolved_chalk.gif]]
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[http://braukaiser.com/documents/water_profiles/water_Schwarzbier_dissolved_chalk.xls water_Schwarzbier_dissolved_chalk.xls]
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= Grist =
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73% Weyermann Bohemian Pilsner
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20% Weyermann Munich Type II
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3% Weyermann CaraMunich Type III
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4% Wyermann Carafa II special
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Aim for a post boil gravity of 13.5 *P (1.054 SG)
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=Hops=
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(For a post boil volume of 21 l)
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13g (11%) German Magnum for 60 min  ( 70 mg/l a-acid )
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20g (3.7%) German Tettnanger for 15 min (~ 1g/l hops)
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IBU estimation (Tinseth): 20
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=Yeast=
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Wyeast 2206 Bavarian Lager, propagated to yield about 80 - 100 ml (~2.5 - 3 oz) sediment for a 19 L (5 gal) batch.
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(I used 2206, but WLP830 German Lager Yeast or WY2124 Bohemian Lager Yeast would be a better choice)
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=Mash=
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Two step infusion with decoction mash-out ([[Decoction_Mashing]]):
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protein rest : 55 *C (133 *F) for 20 min
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saccrification rest : 66.0 *C (151 *F) for 45 min; water/grist ratio 3.5 - 4.0 l/kg (1.75 - 2 qt/lb)
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mash-out : 76 *C (169 *F)
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This is a fairly thin mash, but the water/girst ratio use is fairly standard in German brewing practice.
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=Boil=
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Add hops after 10 min boil and boil for another 60 min. Chill to pitching temperature of 8 *C (46 *F).
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=Primary fermentation=
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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.
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=Aging/Lagering=
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Lager at 0 - 3 *C (32 - 38 *F) for 4 - 8 weeks
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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

Schwarzbier.png

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:

Water Schwarzbier.gif

water_Schwarzbier.xls

with chalk dissolved with CO2:

Water Schwarzbier dissolved chalk.gif

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