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Black Heart Lager
Schwarzbier (Black Beer) • All Grain • 1 gal (imp)
Pours dark, slightly roasted finish with chocolate and berries at start.
November 3, 2013 am 09:19am
0.0/5.0 0 ratings
Ingredients (All Grain, 1 gal (imp))
- 1.75 lbs
Canadian 6-Row Malt; Canada Malting
Canadian 6-Row Malt; Canada Malting
The preferred base malt of large North American brewers due to its larger husk content which is ideal for use in conjunction with adjuncts. Also an excellent base malt for use in wheat beer production.
- 0.50 lbs
Midnight Wheat Malt; Briess
Midnight Wheat Malt; Briess
Midnight Wheat Malt will contribute the same color characteristics as Black Malt but without the bitter, astringent, dry flavors or aftertaste. Use as replacement to debittered black malt. Excellent in Black IPAs, Schwarzbiers, other dark ales and lagers and for color adjustment in any beer style. 1-2% Minor color adjustment with little to no flavor impact in lighter colored lagers and ales. 2-5% Adds color with subtle, very smooth flavor. 5-10% Use in larger quantities for color plus hints of smooth roasted flavor.—www.Briess.com
- 0.25 lbs
Munich Malt; International Malting
Munich Malt; International Malting
Traditional European style.
- 0.1 oz
Columbus - 15.0 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 0.12 oz
Saaz - 5.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
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: | 39.5 SRM | 17 - 30 | |
| Alcohol: | 4.9% ABV | 4.4% - 5.4% | |
| Bitterness: | 37.0 IBU | 22 - 32 | |
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