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Kostritzer
Schwarzbier (Black Beer) • All Grain • 5 gal
Mile High Monks
December 27, 2001 am 09:07am
4.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 7 lbs
German 2-row Pils
German 2-row Pils
- 5 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- .5 lbs
Weyermann CaraMunich® II; Weyermann
Weyermann CaraMunich® II; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .5 lbs
German Light Crystal
German Light Crystal
- .5 lbs
Belgian Black Roast
Belgian Black Roast
Adds a heavy roast flavor and dark color.
- 1 oz
Hallertau - 3.0 AA% pellets; boiled 50 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 - 3.0 AA% pellets; boiled 30 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 - 3.0 AA% pellets; boiled 20 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
White Labs WLP830 German Lager
White Labs WLP830 German Lager
This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.
Notes
Single decoction mash. 145 degrees F for 40 min. 156 degrees F for 20 min. Mash out.
Style (BJCP)
Category: 4 - Dark Lager
Subcategory: C - Schwarzbier (Black Beer)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.016 | |
| Color: | 24.7 SRM | 17 - 30 | |
| Alcohol: | 6.1% ABV | 4.4% - 5.4% | |
| Bitterness: | 27.4 IBU | 22 - 32 | |
Discussion
Swartz
2002-11-21 10:20am
We brewed this to send to the AHA national competition. We did not move on to the second round, but it was pretty good for a first time.
Brew Nov 2010
2010-12-19 4:51am
Found this beer in Germany in Wiemar on hols in 2006. Loved it, very much Guinness-like, without that after taste back of the pallet effect - just plain smooth. This was my first all grain, without a full blown set of AG equipment. I did a single decoction using 1/3 of mash. Brewed at 11.5 deg C per WL instructions, took 3 weeks to get to 1022 and just stayed there. About 3 inches of sludge at the bottom of the fermenter - due over zealous sparge and not using right kit. Taste is quite close if I remember correctly. A beautiful flavoursome beer with a taste that lingers long after you put down the glass.
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