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Partial Schwarzl

Partial Schwarzl

Schwarzbier • Partial Mash • 37 L

JamberooBrew

As described.

July 18, 2016  12:04am

0.0/5.0 0 ratings

Ingredients (Partial Mash37 L)

  • 3.5 kg Australian Pilsner

    Australian Pilsner

    Well modified, good attenuation.

  • 0.5 kg Australian Wheat Malt

    Australian Wheat Malt

    Malted wheat for use in Wheat beers.

  • 0.5 kg Weyermann Carafa® II;Weyermann

    Weyermann Carafa® II;Weyermann

    Carafa I, II and III also are available de-husked. Adds aroma, color and body.

  • 0.2 kg English Black Roast

    English Black Roast

    Adds a heavy roast flavor and dark color.

  • 1 kg Munich TYPE II;Weyermann®

    Munich TYPE II;Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout

  • 1.7 kg Unhopped Plain Dark;Coopers

    Unhopped Plain Dark;Coopers

  • 35 g Challenger -8.0 AA% pellets; boiled 60 min

    Challenger

    Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.

  • FermentisW-34/70Saflager W-34/70

    FermentisW-34/70Saflager W-34/70

    This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Pitching 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: 8 -Dark European Lager

Subcategory: B -Schwarzbier

Range for this Style
Original Gravity: 1.047 1.046 -1.052
Terminal Gravity: 1.012 1.010 -1.016
Color: 27.6 SRM 19 -30
Alcohol: 4.6% ABV 4.4% -5.4%
Bitterness: 26.0 IBU 20 -35

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