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Your Schwarz is lighter than mine!
Schwarzbier (Black Beer) • Partial Mash • 6 gal
brewing this weekend.
October 5, 2010 pm 02:37pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 6 gal)
- 1.5 lbs
Schreier Two-Row Pale; Cargill Malt
Schreier Two-Row Pale; Cargill Malt
This malt is well modified, clean tasting, and moderate in total protein. An excellent base malt for all beer styles.
- 3 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.5 lbs
Chocolate Malt; Breiss
Chocolate Malt; Breiss
Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 0.75 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.5 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 5.5 lbs
Dark Liquid; Alexanders
Dark Liquid; Alexanders
Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.
- 1.0 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.60 oz
Mt. Hood - 5.0 AA% pellets; boiled 15 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 0.60 oz
Tettnanger - 4.5 AA% pellets; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 tsp
Irish Moss - 15min (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 2206 Bavarian Lager
Wyeast 2206 Bavarian Lager
Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: C - Schwarzbier (Black Beer)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 30.2 SRM | 17 - 30 | |
| Alcohol: | 5.4% ABV | 4.4% - 5.4% | |
| Bitterness: | 26.2 IBU | 22 - 32 | |
Discussion
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