Schwarzbier - Brewing Classic Styles

All Grain Recipe

Submitted By: dlyford (Shared)
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Brewer: Doug Lyford
Batch Size: 6.00 galStyle: Schwarzbier (Black Beer) ( 4C)
Boil Size: 7.75 galStyle Guide: BJCP 2008
Color: 27.3 SRMEquipment: My Equipment Profile
Bitterness: 28.8 IBUsBoil Time: 75 min
Est OG: 1.051 (12.5° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: Lager, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs 1.60 oz Munich Malt (9.0 SRM) Grain 1
4 lbs 9.60 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2
6.08 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
6.08 oz Chocolate Malt (450.0 SRM) Grain 4
3.52 oz Black (Patent) Malt (385.0 SRM) Grain 5
3.52 oz Carafa III (525.0 SRM) Grain 6
2.82 oz Hallertauer Hersbrucker [2.7%] - Boil 60 min Hops 7
302.50 mg Campden (Potassium Metabisulphite) (Boil 60 min) Misc 8
1.00 oz Hallertauer Hersbrucker [2.7%] - Boil 20 min Hops 9
1.00 tsp Irish Moss (Boil 10 min) Misc 10
0.50 oz Hallertauer Hersbrucker [2.7%] - Boil 0 min Hops 11
1.0 pkgs German Lager (White Labs #WLP830) Yeast 12
1.0 pkgs German Lager (White Labs #WLP830) Yeast 13

Notes

01-19.2016: No real active fermentation this morning. Gave it 1 minute of oxygen. There is an 1-2" layer of krausen on top this evening. 01-14-2016: Using a 2-step yeast starter. Original vial was from 10/21/2015 with an estimated 47 billion viable yeast cells. Pitch this into a 1.2L starter to get 218 billion cells. Take this and pitch into a 1.75L starter to get 425 billion cells. Nepenthe did not have Carafa Special II, so I used Carafa Special III. The III is darker in color.

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