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Partial Schwarzl
Schwarzbier • Partial Mash • 37 L
As described.
July 18, 2016 am 12:04am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 37 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.
-
Fermentis W-34/70 Saflager W-34/70
Fermentis W-34/70 Saflager 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 | |
Discussion
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