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Hoosier Schwarzbier
Schwarzbier (Black Beer) • Extract • 5 gal
Brewed 8/15/06 Inspired by Sam Adams black lager- This is my second attempt at a styke I enjoy very much. The S-23 I used was a yeastcake left in fermenter. Im thinking next time Ill try the Bav Lag WYeast. GREAT TASTE, not too toasty or roasty- Like a Pilsner colored black. Small hint of stout character, I think will age out. Lagered 2 months @ 40F
December 8, 2006 am 08:51am
5.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .25 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 1 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .50 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 oz
Hallertau - 4.5 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Hallertau - 4.5 AA% pellets; boiled 10 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. Instructions:Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: C - Schwarzbier (Black Beer)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.016 | |
| Color: | 27.0 SRM | 17 - 30 | |
| Alcohol: | 4.9% ABV | 4.4% - 5.4% | |
| Bitterness: | 26.6 IBU | 22 - 32 | |
Discussion
Ecellent Beer
2010-05-06 11:02pm
I brewed this back in January. I did have to switch out the 10 min hop addition with Czech Saaz rather than Hallertau due to LHBS being out. Did a pretty ghetto fermenting job with it by putting it in unheated rooms in our house. Once it was done fermenting I stuck it in the kegerator til May. Just tried some and it is excellent! This is the 2nd schwarzbier recipe I've brewed and I can't wait to brew this again.
new to brewing
2010-05-26 5:00pm
I added this to my beertools pro and all the grains show mash tun. Should they be steeped and if so how long? thanks.
steeping
2010-05-27 6:10pm
I'm on vacation at the moment, so I don't have my notes with me, but I'm 95% sure I steeped the grains in a sack at 152 degrees for about 20-30 minutes. Then I pull the grain bag out, let it drain and then rinse it with 175 degree water just to make sure you get all the sugars out of the grain.
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