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Szamatulski German Swartzbeer
Schwarzbier (Black Beer) • All Grain • 5 gal
Recipe from BYO magazine modified to fit Beer Tools style standards.
January 18, 2002 pm 12:58pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7.5 lbs
German 2-row Pils
German 2-row Pils
- 0.5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 0.33 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.25 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 2.0 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- 1.25 oz
Hallertauer Hersbrucker - 2.9 AA% pellets; boiled 90 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 0.5 oz
Hallertauer Hersbrucker - 2.9 AA% whole; boiled 40 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 0.5 oz
Hallertauer Hersbrucker - 2.9 AA% whole; boiled 20 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 0.5 oz
Saaz - 4.1 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1/2 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 4 oz
Malto-Dextrin - (omitted from calculations)
Malto-Dextrin
- 1/4 tsp
Wyeast nutrient - (omitted from calculations)
Wyeast nutrient
-
Wyeast 1764-PC ROGUE Pacman
Wyeast 1764-PC ROGUE Pacman
A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.
Notes
Infusion Mash with 1st rest for 30 mins @ 122 deg and sacharrification rest for 60 min @ 150deg. Add Irish moss and nutrient @ last 15 min of a 90 min boil. Primary and secondary fermentations at 48 deg in glass. Prime at bottling time with 1.25 cups extra light DME. Lager for 4 to 6 weeks at 35 deg.
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: | 1.014 | 1.010 - 1.016 | |
| Color: | 25.8 SRM | 17 - 30 | |
| Alcohol: | 4.8% ABV | 4.4% - 5.4% | |
| Bitterness: | 26.9 IBU | 22 - 32 | |
Discussion
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