Bambeer Schwarzbier Lager

All Grain Recipe

Submitted By: bambeer (Shared)
Members can download and share recipes

Brewer: Bambeer
Batch Size: 6.26 galStyle: Schwarzbier (Black Beer) ( 4C)
Boil Size: 7.01 galStyle Guide: BJCP 2008
Color: 21.1 SRMEquipment: Panela Bambeer
Bitterness: 19.8 IBUsBoil Time: 60 min
Est OG: 1.043 (10.7° P)Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.011 SG (2.9° P)Fermentation: Lager, Two Stage
ABV: 4.2%Taste Rating: 45.0

Ingredients
Amount Name Type #
6 lbs 9.82 oz Pilsen (1.7 SRM) Grain 1
2 lbs 3.27 oz Munich II (Weyermann) (8.5 SRM) Grain 2
7.16 oz Chocolate Wheat (Weyermann) (415.0 SRM) Grain 3
5.37 oz Caramel Rye (Weyermann) (35.0 SRM) Grain 4
3.58 oz Carafa I (Weyermann) (320.0 SRM) Grain 5
0.53 oz Perle [8.9%] - Boil 60 min Hops 6
0.53 oz Hallertauer Hersbrucker [3.7%] - Boil 20 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
0.53 oz Hallertauer Hersbrucker [3.7%] - Boil 0 min Hops 9
2.0 pkgs Pilsner Urquell (Bio4 #SY001) Yeast 10

Taste Notes

Mash at 66 C or 151 F. This is a very robust recipe producing a highly complex beer but also an easy drinking one. Schwarzbier is strictly a lager but this recipe can be brewed using the above yeast and ale fermentation profile without any compromise of quality. Try adding the specialty grains at the start of mashout to increase the complexity. Source: Patrick Hollingdale

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine