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Schwarzbier Recipe

Drew guilted me into including my recipe for yesterday's brewing festivities.  It's been tweeked a little bit fro mthe last time I brewed it, we'll see how it tastes.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Schwartzbier
Brewer: Matt Bourbeau
Asst Brewer: Paul Resendi
Style: Schwarzbier (Black Beer)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
Batch Size: 11.00 gal     
Boil Size: 14.72 gal
Estimated OG: 1.054 SG
Estimated Color: 26.1 SRM
Estimated IBU: 26.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Amount        Item                                      Type         % or IBU     
12.00 lb      Pilsner (Weyermann) (1.7 SRM)             Grain        56.47 %      
5.00 lb       Munich II (Weyermann) (8.5 SRM)           Grain        23.53 %      
1.00 lb       Caramunich I (Weyermann) (51.0 SRM)       Grain        4.71 %       
1.00 lb       Caramunich II (Weyermann) (63.0 SRM)      Grain        4.71 %       
1.00 lb       Melanoidin (Weyermann) (30.0 SRM)         Grain        4.71 %       
0.50 lb       Carafa II (Weyermann) (415.0 SRM)         Grain        2.35 %       
0.50 lb       Chocolate Malt (450.0 SRM)                Grain        2.35 %       
0.25 lb       Roasted Barley (300.0 SRM)                Grain        1.18 %       
1.50 oz       Pearle [8.20 %]  (75 min)                 Hops         21.6 IBU     
2.00 oz       Crystal [3.50 %]  (15 min)                Hops         5.2 IBU      
2.00 items    Whirlfloc Tablet (Boil 15.0 min)          Misc                      
3.00 tsp      Chalk (Boil 75.0 min)                     Misc                      
1 gallon starter   German Bock Lager (White Labs #WLP833)               

Mash Schedule: My Mash
Total Grain Weight: 21.25 lb
My Mash
Step Time     Name               Description                         Step Temp    
20 min        Step               Add 31.88 qt of water at 128.1 F    122.0 F      
20 min        Step               Heat to 146.0 F over 10 min         146.0 F      
20 min        Step               Heat to 156.0 F over 10 min         156.0 F      
10 min        Mash Out           Add 0.00 qt of water at 168.0 F     168.0 F      

Melanoidan, Carafa, Chocolate, Roasted Barley, and Crystals double crushed in shop mill.  Chalk added to first runnings.
Session went smoothly.  Ambient water got wort down to ~80 °F.  Chilled carboys in ice water to 50 °F prior to pitching


Drew Beechum's picture

 Glad I could help - and man, think you have enough malt varities in there? :)

Matt Bourbeau's picture

Funny you should mention that, because my grain bills are typically very staright forward.  This is the third generation recipe of my schwarzbier, the first two were progressively simpler.  I actually have some ideas for re-simplifying this one, we'll see how this version tastes before any tweaking, though.

Realtor.MG's picture

I am gearing up to do some lagers, and looking for some inspiration.  Was this any good?  Would you do it again, or make any changes?

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