Difference between revisions of "Schwarzbier"

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(Primary fermentation)
 
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''for brewers who build their own water''
 
''for brewers who build their own water''
  
30L (assuming 25L (6.25 gal) pre-boil volume) reverse osmosis water +
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'''with unsdissolved chalk:'''
  
0.8g NaCl (table salt)
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[[Image:Water_Schwarzbier.gif]]
  
0.6g MgSO4 (epsom salt)
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[http://braukaiser.com/documents/water_profiles/water_Schwarzbier.xls water_Schwarzbier.xls]
  
1.8g NaHCO3 (baking soda)
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'''with chalk dissolved with CO2:'''
  
4.0g CaCO3 (chalk)
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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]
(58mg/L Ca; 3mg/L Mg; 32mg/L Na; 10mg/L SO4; 21mg/L Cl; 150mg/L HCO3)
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= Grist =
 
= Grist =
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Lager at 0 - 3 *C (32 - 38 *F) for 4 - 8 weeks
 
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