SwartsBier/ Bryg 34

All Grain Recipe

Submitted By: Birkehaven1 (Shared)
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Brewer: Thomas Frederiksen
Batch Size: 6.21 galStyle: Schwarzbier (Black Beer) ( 4C)
Boil Size: 7.01 galStyle Guide: BJCP 2008
Color: 24.6 SRMEquipment: Birkehavens Bryghus
Bitterness: 30.7 IBUsBoil Time: 60 min
Est OG: 1.051 (12.7° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.011 SG (2.8° P)Fermentation: Lager, Two Stage
ABV: 5.3%Taste Rating: 45.0

Ingredients
Amount Name Type #
6 lbs 11.38 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
4 lbs 4.01 oz Munich Malt (9.0 SRM) Grain 2
7.16 oz Chocolate Malt (450.0 SRM) Grain 3
5.37 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 4
3.58 oz Carafa I (337.0 SRM) Grain 5
1.79 oz Roasted Barley (300.0 SRM) Grain 6
1.40 oz Hallertauer [4.8%] - Boil 60 min Hops 7
1.00 oz Hallertauer [4.8%] - Boil 20 min Hops 8
0.50 Whirlfloc Tablet (Boil 15 min) Misc 9
0.67 oz Hallertauer [4.8%] - Boil 1 min Hops 10
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 11
1.24 tsp Yeast Nutrient (Primary 3 days) Misc 12

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

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